Classic biscotti

Method

• step 1

  Heat the oven to 200C/180C fan/gas 6. Spread the almonds out onto a lined baking tray and bake for 7-8 mins, shaking the tray halfway, until golden. Allow to cool slightly then roughly chop into slivers.

• step 2

  Mix together the flour, sugar, baking powder and orange zest along with a pinch of salt. Stir in the almonds.

• step 3

  Make a well in the centre and pour in the egg and vanilla extract. Use a wooden spoon to bring together and, once you have a rough dough, use clean hands to knead lightly until smooth.

• step 4

  Lightly dust the surface with icing sugar and use floured hands to halve the dough and roll each half into two logs, each about 22cm long.

• step 5

  Transfer to two lined baking trays and bake for 25 mins until golden all over. Allow to cool before slicing with a serrated knife into 1cm pieces.

• step 6

  Reduce the oven to 180C/160C fan/gas 4. Rearrange the slices on the lined baking tray (you will need a second one) and bake for another 25 mins, flipping halfway through, until golden. Allow to cool then dust with more icing sugar to serve.