These biscotti are a great excuse for using up the bits and bobs resulting from a kitchen cupboard clear-out. Try making them with any type of nut, dried fruit, chocolate chips or chopped herbs such as rosemary and thyme - this is base recipe all ready for your adaptation.
Prepare: 5 mins
Cook: 30 mins
180g caster sugar
finely grated zest of 1 lemon or orange
300g plain flour, plus a little extra for dusting
1 tsp baking powder
100g whole nuts, roughly chopped
1 Preheat the oven to 170C. Whisk the eggs and sugar until thick and voluminous.
2 Stir in the citrus zest, flour, baking powder, a pinch of salt and the nuts. Bring together to make a dough.
3 Halve the dough and shape into two rough log shapes about 5cm wide. Transfer to a large lined baking tray and bake for 20 minutes until pale golden. Reduce the oven to 150C.
4 Leave to cool and firm up for a few minutes then using a serrated knife, cut into 1 cm wide slices. Lay the biscotti out on the baking sheet and return to the oven for 10 minutes until the biscotti have cooked through and look dry. Cool on a wire rack.