biscotti alla mandorle
makes about 30 biscuits
150 g whole blanched almonds, coarsely chopped
100 pine kernels
2 vanilla pods, chopped into 2 cm lengths
250 g caster sugar
250 g plain flour
¼ teaspoon baking powder
a pinch of fine salt
2 large, organic free-range eggs
finely grated zest of 2 oranges
finely grated zest of 1 lemon
unsalted butter for greasing
Preheat the oven to 190°C/375°C/Gas 5. On a baking tray toast the almonds and pine kernels until light brown. Allow to cool.
Process the vanilla pods to a fine powder in a food processor, or pound in a pestle and mortar. Add to the sugar and mix. Put all the dry ingredients – the vanilla sugar, the flour, baking powder and salt – on to a clean work surface and form into a mound. Make a well in the centre.
Whisk together the eggs and the zest of the oranges and lemon, then pour into the well. Use your hands to combine to a dough. Gradually knead in the almonds and pine kernels. Divide into two, and roll each piece out into oval log shapes about 7–8 cm in diameter. Place these on a buttered baking tray and bake for about 15 minutes. Remove from the oven and slice the logs diagonally into biscuits about 1 cm thick. Place the slices back on the baking tray and return to the oven for another 5 minutes, turning them once, or until just brown.