I have tried for a few years to figure out why the anise flavor in my favorite biscotti seems to bake off and really dissipate. I have used up to 3 tablespoons of fresh homegrown fennel seed, coarsely ground along with 1 tablespoon anise extract and still I cannot produce the strong anise flavor I am seeking. \n\n In the dough the flavor seems good and it is very fragrant. After the first baking the flavor is pretty good, but after the 2nd baking, the anise flavor really drops off. At this point I have to use 2 1/2 tablespoons of coarsely ground fennel seed to produce ok anise flavor-\-but not great.\n\nThe recipe consists of flour, sugar, eggs, baking powder and baking soda, pinch of salt, ground fennel (sometimes anise extract is also added), and almonds. No fat is added; these are strictly dunking biscuits-\-every morning with my coffee!\n\nI bake at 350 for 30 minutes, cut, then bake again for 15 at 350 standing up.\n\nI have tried adding some butter, but this has not helped to hold the flavor. I don't like what it does to the texture of the biscotti.\n\nThe only thing that seems to help if grinding the fennel seed very coarsely. A fine grind seems to accelerate the baking off of the flavor.\n\nWould anyone know what is causing the fennel flavor to dissipate??!! I've searched the web and cannot find anything.