Lemon and almond biscotti

Although I am very fond of eating biscuits I'm not big on making them. The number one reason for this is they burn very easily. On this account it may seem madness to attempt a type of biscuit that require baking twice; in fact biscotti translates from the Italian as 'twice cooked'. Biscotti though are made differently from standard biscuits as they require quick baking as a whole dough log first before being cut into slices and baked again. They have a naturally rustic appearance which suits my lack of finesse when it comes to decoration. Being Italian in origin they are often eaten with a cup of coffee but if you know my feeling about last week's Great British Bake Off inspired coffee and walnut cake you will know that I will be having these with a cup of tea!

Biscotti traditionally have some form of nut in the mixture and I picked one of my favourite in almonds. For extra flavour I went for one the classic combination of lemon to go with the almond. Unlike other biscuits which stay fresh for only a couple of days the hardness of biscotti means they will keep well in an airtight container for a couple of weeks. Therefore these are perfect for preparing ahead and giving as presents. You can also freeze them.

Equipment: 1 non-stick baking tray, 1 large bowl, spoon, serrated knife

Ingredients

3½ oz (100g) Whole blanched almonds

9oz (250g) Plain flour plus extra for dusting

1 tsp (5ml) Baking powder

5½ oz (150g) Golden caster sugar

2 Large eggs, lightly beaten

Finely grated rind of 1 lemon

¼ tsp (1.25ml) Almond extract

Lemon juice (optional)

Method

1. Pre-heat the oven to 180°C/Gas mark 4.

2. Spread the almonds out onto the baking tray and put into the oven for about 5 minutes then turn over for another few minutes. You want them to colour slightly and to start releasing some of their oils.

3. Take the almonds out of the oven and put to one side.

4. In a large bowl sift together the flour and the baking powder then add the sugar, eggs, lemon rind and almond extract.

5. Using a spoon stir round the mixture so it starts to come together. Stir in the almonds. Then use your hands to form into a dough. If it doesn't come together mix in some lemon juice to slightly moisten the dough.

6. Take out of the bowl and then cut in half. Roll each of the two halves into a sausage shaped log.

7. Dust the baking tray you used for the almonds lightly with flour.

8. Place the two dough logs on the tray and bake for 10 minutes.

9. Remove from the oven and leave to cool for 5 minutes.

10. Use a serrated knife to cut the logs into slices.

11. Put back onto the tray and bake for another 7 minutes. Turn the biscotti over and cook for a further 7 minutes.

12. Remove from the oven and leave to crisp up on a wire tray.

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