Fennel Biscotti

By Food52
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2 cups unbleached, all-purpose flour

3/4 cups granulated sugar, plus extra for sprinkling

1/4 cup light brown sugar

1 teaspoon baking soda

1/4 teaspoon kosher salt

Grated zest of 2 lemons

1 tablespoon fennel seeds, lightly crushed, plus extra for tops of biscotti

2 large whole eggs

1 large egg yolk

1 large egg white, slightly beaten, reserved for egg wash and for dough, if needed

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