CHOCOLATE & MACADAMIA BISCOTTI

BISCOTTI in a packet from Italy are delicious but not cheap, so I think it’s worth making your own. They keep well in an airtight tin and are delicious with ice cream and creamy puds in need of a contrasting crunch. MAKES 30

● 200g plain flour ● 50g cocoa powder ● 1½ tsp baking powder ● Pinch salt ● 150g caster sugar ● 100g macadamias, roughly chopped ● 2 large eggs, beaten HEAT the oven to 190c/fan 170c/gas 5. Line a baking sheet with baking parchment. Combine everything except the eggs in a big bowl. Gradually add the beaten eggs to the mixture and combine to make a fairly stiff dough. Divide the dough into three and form into sausage-shaped logs about 20cm x 4cm. Put on the baking sheet, spacing them roughly 6cm apart, and bake for 20 minutes. Wait until just cool enough to handle, then gently cut the logs on the diagonal to form 1cm slices (a serrated bread knife works best). Return the biscotti to the baking sheet (you may now need a second one to accommodate them all) and bake for a further 10 minutes, turning them over after 5 minutes or so.