CRUNCHY ‘BISCOTTI’ BISCUITS

I like to cut my biscuits on the chunky side. These sturdy biscotti can be dunked into a cup of tea or coffee, or better still, into a glass of sweet wine or fizz as they do in Italy.

Makes: Around 16 chunky biscuits Prep time: 20 minutes

Cooking time: 50–60 minutes, plus 30 minutes cooling

INGREDIENTS

180g sugar

2 eggs

300g plain flour, plus extra for dusting 1 tsp baking powder

Pinch of salt

¼ tsp finely grated fresh nutmeg or ground nutmeg

40g whole skin-on hazelnuts

40g whole skin-on almonds

METHOD

1. Preheat the oven to 180°C/160°C fan, and line a baking sheet with parchment.

2. Use an electric mixer or whisk to beat the sugar and eggs until thick, pale and voluminous.

3. Fold in the remaining ingredients until completely combined.

4. Lightly dust the work surface with a little extra flour and turn the dough out on it, shaping into a smooth flattened loaf shape, about 10cm wide and

22cm long.

5. Place on the lined baking sheet and bake for 30 minutes, until crisp and firm and pale golden in colour.

6. Remove from the oven and allow to cool on a wire rack before slicing; cooling for at least 30 minutes or more is ideal. Reduce the temperature of the oven to 150°C/130°C fan.

7. Using a sharp serrated knife, cut the log into biscuits about 1½–2cm thick.

8. Place the biscuits back on the baking sheet and return to the oven for 25–30 minutes, until lightly golden brown and crisp throughout.

9. Remove from the oven and allow to cool before storing in an airtight container. The biscuits will last well for two weeks or more.