My mum’s recipe and the source of endless debate within the family on the correct additions. I am hazelnuts and almonds all the way. You can use pistachios, dried cherries or raisins, or coconut flakes. My grandmother strongly maintained that, once cooled, the end of each one should be dipped into dark chocolate.
- 250g flour
- 250g caster sugar
- 1½ tsp baking powder
- Grated rind of 2 oranges (or lemons, but I prefer oranges)
- 300g whole blanched almonds and hazelnuts
- Pinch of salt
- 3 eggs, beaten
- Pre-heat the oven to 160C fan (180 C)
- Mix all the ingredients except the egg
- Then add most of the egg and mix. If it’s dry, add a bit more. The dough should be wet and sticky, so flour your hands to bring together with your fingers
- Mix well and divide in half. Roll each piece into a long log
- Line 2 baking trays with lightly greased baking parchment and lay each log diagonally onto a tray
- Bake for 15-20 mins until just firm to the touch, pale brown and substantially spread out
- Remove from the oven and allow to cool for around 5 mins until firm enough to cut into 1-1½ cm slices. Remove onto a board before slicing and use a very sharp knife
- Lower oven to 120C fan (140C)
- Place each slice on one of its cut sides, back on the baking tray and bake again for 12 mins
- Flip them over and give them a further 10 mins or so to let them finish drying out. They should be golden but not over-baked or they’ll be too hard to bite!
- Cool on a rack and eat with a big mug of tea
Sophie cooks 