Preheat the oven to 180c. 350f
Grind the fennel seeds with a pastel and mortar
once ground add to a bowl with the flour, sugar, baking powder, ground hazelnuts a pinch of salt and mix
add the orange zest, chocolate chunks and whole roasted hazelnuts and then mix in the beaten egg.
use your hands to bring it into a soft dough, then on a floured surface shape into a long log and place on tray
Bake for 30 minutes, then remove from oven and turn the temperature down to 150c
slice the log of dough at an angle using a sharp knife (i find a bread knife works well) and then place them flat on the baking tray and return to the oven for 10 to 15 minutes until golden
let cool and serve with vin santo or coffee
They will keep in an air tight container for 3 weeks.