Biscotti

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

Heat the oven to 200C/400F/gas mark six. Spread the almonds out on a baking tray and bake for about seven minutes. Allow to cool a little, then roughly chop.

Step 2

Meanwhile, put 1 tbsp of the sugar in a mortar with the fennel seeds (if using) and bruise them together. Stir this, along with the zest, into the remaining sugar (if you’re not using the seeds, skip this step). Line a baking tray with greaseproof paper.

Step 3

Mix the sugar with the flour, baking powder and salt, then stir in the eggs, followed by the almonds. Bring it all together into a dough

Step 4

Dust a work surface lightly with icing sugar or flour, then divide the dough into two. Roll into sausages about 5cm in diameter, then arrange well apart on the tray and flatten slightly. Bake for 20-25 minutes until golden and firm on the outside. Remove from the oven and leave to cool a little, reducing the heat to 150C.

Step 5

Transfer to a chopping board and, using a bread knife, cut into diagonal slices about 1cm wide. Lay the slices on the baking tray and bake for a further 20-25 minutes, or until golden, then turn over and repeat (they’ll probably need less time on the other side). Allow to cool, then store in an airtight jar.