• 2 eggs
  • 100 g (3½ oz) caster sugar
  • 200 g (7 oz) plain flour
  • 75 g (3 oz) ground almonds or hazelnuts
  • 1 heaped teaspoon baking powder
  • grated rind of 2 limes
  • pinch of salt
  • 40 g (1½ oz) shelled pistachio nuts, roughly chopped
  • 25 g (1 oz) hazelnuts, chopped

Whisk the eggs and sugar together in a mixing bowl until pale and frothy. Using a wooden spoon, slowly work in the flour, ground almonds or hazelnuts, baking powder, lime rind and salt.

Add the chopped pistachios and hazelnuts and knead lightly to form a soft dough. Shape the dough into a thick log, about 25 cm (10 inches) long and 10 cm (4 inches) wide, then flatten it slightly with the palm of your hand.

Transfer the dough to a greased baking sheet and bake in a preheated oven, 180°C (350°F), Gas Mark 4, for 35–40 minutes until light golden. Remove from the oven and leave to cool for 5 minutes, then cut into 5 mm (¼ inch) thick slices using a serrated knife.

Arrange the biscotti directly on a grill pan and cook under a preheated low grill for about 4 minutes on each side until crisp and golden. Transfer to a wire rack to cool.

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