Biscotti

The absolute crunchiest!

• 250g plain flour
• 250g caster sugar
• 2 tsp baking powder
• 3 eggs, lightly beaten
• 50g shelled pistachio nuts
• 100g whole almonds
• 100g skinned hazelnuts
• Zest of 2 lemons

1. Pre-heat the oven to 160C fan (180C)
2. In a large bowl mix the flour, sugar, baking powder and half of the beaten eggs
3. Then add half of the remaining egg mixture until the sticky dough comes together (only add the remaining egg if needed)
4. Mix in the nuts and lemon zest
5. Divide the mixture into thirds and, with damp hands, roll into chunky sausage shapes
6. Place each sausage on baking parchment on separate baking sheets (because they spread a lot) and slightly flatten them
7. Bake for 30-40 mins until golden, then remove from the oven and leave on one side for 10 mins to cool and firm up
8. Meanwhile, reduce the oven temperature to 130C fan (150C)
9. With a serrated knife, cut the baked dough into 1 cm slices and lay them on their side back on the lined baking sheets
10. Return the biscotti to the oven for 15 mins then flip them over and cook for a further 15-20 mins until golden brown
11. Leave to cool and store in an airtight jar