Biscotti are twice-baked almond biscuits which originally come from the Tuscan city of Prato. Traditionally dipped in a glass of dessert wine known as vin santo, they’re also perfect for dunking in a cup of tea or coffee. It’s hard to go wrong with this recipe, which is one of the simplest in my repertoire.

Biscotti
Makes about 30 biscuits 

2 eggs 
180g caster sugar 
Zest from 1 orange 
300g plain flour 
1tsp baking powder 
140g whole almonds, skin on 
A few drops of almond essence
Plain flour, for dusting

Heat the oven to 150C/130C fan/gas mark 2.
Beat the eggs with the sugar until pale and doubled in size, then stir in the orange zest, flour, baking powder, almonds and almond essence until the mixture forms a dough.
Tip out the dough on to a lightly floured work surface and roll out two flattened logs measuring 4cm wide and 2cm high. Place the dough on a baking sheet and bake for 15 minutes or until pale golden and firm.
Once cooked, diagonally slice the biscotti into 1cm-thick pieces, lay them flat on a baking sheet and bake again for 10 minutes or until crisp. 
Allow to cool slightly and serve. Any leftover biscuits can be stored in an air-tight container.