biscotti

makes about 40

375 g (13 oz/3 cups) plain (all-purpose) flour

170 g (6 oz/¾ cup) caster (superfine) sugar

3 eggs, lightly beaten

½ teaspoon baking powder

½ teaspoon natural vanilla extract

75 g (2½ oz/½ cup) blanched almonds

75 g (2½ oz/½ cup) pistachio nuts

Preheat the oven to 180°C (350°F/Gas 4). Line two baking trays with baking paper.

Sift the flour into a large bowl. Add the sugar, eggs, baking powder, vanilla and a pinch of salt. Using a wooden spoon at first and then your hands, mix until a firm, smooth dough forms. Turn out onto a lightly floured work surface and divide the dough in half. Knead the almonds into one portion, and the pistachios into the other.

Roll each portion into a log about 20 cm (8 inches) long. Place one on each baking tray and press down gently to flatten the logs slightly. Bake for 25 minutes, or until lightly golden, then remove from the oven and allow to cool slightly. Reduce the oven temperature to 170°C (325°F/Gas 3).

Using a large, serrated knife, cut each log on the diagonal into slices 1 cm (½ inch) thick, then place back on the baking trays. Bake for a further 15 minutes, or until the biscotti start to brown and are dry to the touch. Remove from the oven and transfer to wire racks to cool.

Biscotti will keep for up to 3 weeks stored in a cool place in an airtight container, or can be frozen in an airtight container for up to 3 months.