Biscotti (Twice-baked Biscuits)

Makes 24 biscuits

• 280g plain flour
• 140g caster sugar
• 1 teaspoon baking powder
• 2 whole eggs and 1 egg yolk
• 1 tablespoon vanilla extract or essence
• 115g whole almonds (or other nut such as hazelnuts)

1. Preheat the oven to 180^oC
2. Cover a baking tray with baking paper.
3. Put all the ingredients, except the nuts, into a large bowl and mix together by hand to form a dough.
4. Add the nuts and knead to mix.
5. Divide the dough into 2 pieces and shape each piece into a roll.
6. Flatten each roll into a squashed log shape and place them on the prepared baking tray.
7. Bake 35-45 minutes, until just firm.
8. Allow to cool.
9. Using a very sharp serrated knife, cut each of the squashed logs diagonally into 1cm pieces.
10. Bake these for a further 10 minutes until they are golden and crunchy.
11. Transfer to a wire rack to cool.
12. Once completely cooled, store in an airtight container.