Cantucci Biscotti

Ingredients:

300g fine plain flour (grade 00 if you can get it)
pinch of salt
1/2 tsp bicarbonate of soda
200g caster sugar
100g blanched almonds, lightly toasted in a dry pan
1 tsp freshly-grated orange zest
2 large eggs
1 large egg yolk, beaten
1/2 tsp almond essence

Method:

Sift together the flour, salt and bicarbonate of soda into the centre of a large pastry board. Carefully mix in the sugar, orange zest and toasted almonds in a bowl then heap the mixture in the centre of the bowl. Form a well in the centre of the flour mixture and add two of the eggs along with the almond essence.

Using a small fork carefully gather the dry ingredients into the egg mix to form a soft dough. You should just be able to gather this together and shape it (if too moist, add more flour, if too dry add a little milk or water). Divide the dough into three portion and roll into three long sausage shapes about 4cm wide and about 2cm in diameter. Carefully place on a baking tray lined with lightly-buttered greaseproof paper.

Brush all over with the beaten egg yolk then transfer to an oven pre-heated to 190°C and bake for about 15 minutes, or until golden brown. Remove from the oven and cut each log at a bias (ie diagonally) into 15mm thick slices. Spread the resultant ovals out in a single layer on the baking tray then return to the oven and cook for a further 10 minutes to dry them out. Allow the biscotti to cool then store in an air-tight tin or jar.

For more Christmas recipes, check out the link on the left.