Cantuccini Almond biscotti (See previous page)

Tuscan dinners most often end with a plate of almond-studded cantuccini, accompanied by the local dessert wine, vin santo, poured into small tumblers, with much dunking, drinking, eating and lingering. It’s the quintessential element that rounds off any meal, whether it’s shared among new or old friends at home, or offered by friendly and generous trattoria hosts. Makes about 36 biscotti 125g whole almonds, chopped roughly in half 350g plain flour 200g sugar 1tsp baking powder Pinch of salt 2 whole eggs, plus 1 egg yolk for glazing 30ml vin santo 1tbsp runny honey 1 Preheat the oven to 180°C/160°C fan/ gas mark 4. Place the almonds on a baking tray and toast for 10min in the oven, then let them cool. 2 Meanwhile, combine the dry ingredients in a large bowl. Make a well in the centre and crack in the eggs (reserve the extra yolk for glazing later). 3 Add the vin santo and honey and beat in with a fork, slowly incorporating the dry ingredients around the wet ones until it forms a dough. Add the baked almonds and continue mixing with your hands until the dough is well combined. 4 Shape the dough into thin logs, about 2cm high, 4cm wide, and slightly flattened. Place on baking trays lined with baking paper, at least 5-8cm apart. 5 Beat the extra egg yolk and use it to brush the tops and sides of the logs. Bake in the oven for about 20-25min, until the logs are golden. 6 Turn the oven down to 130°C/110°C fan/gas mark ½. When just cool enough to handle, slice the baked logs at a 45-degree angle into 1.5cm slices. For this, use a sharp, heavy kitchen knife that can easily chop through nuts. 7 Place the cantuccini on their sides on the baking tray, and bake for a further 20min, or until crisp and dry to the touch (but not coloured). These biscuits will keep well when stored in an airtight container.