Biscotti (Cantucci)

Ingredients

• 1250g (2 cups) plain flour
• 2200g (1 cup) caster sugar
• 31 tsp baking powder
• 4Pinch of fine salt
• 5Zest of 1 large orange (or lemon)
• 61 tsp vanilla extract
• 7½ tsp almond extract (optional)
• 82 large eggs, plus 1 yolk for egg wash
• 9200g (1½ cups) whole blanched almonds (or a mix of almonds, pistachios, hazelnuts)
• 10Vin Santo or sweet dessert wine for dipping (to serve)

Instructions

1. 1Preheat oven to 180°C / 350°F. Line a large baking tray with baking paper.
2. 2Whisk together flour, sugar, baking powder, salt, and orange zest in a large bowl.
3. 3In a separate bowl, lightly beat 2 eggs with vanilla and almond extract. Make a well in the dry ingredients and pour in the egg mixture. Mix with a fork, then use your hands to bring together into a rough dough.
4. 4Add the whole almonds and knead briefly until incorporated. The dough will be quite firm and slightly sticky.
5. 5Divide the dough in half. On a lightly floured surface, shape each portion into a flat log approximately 25cm (10 inches) long and 8cm (3 inches) wide. Place on the lined tray with space between them.
6. 6Brush the tops with the beaten egg yolk. Bake for 25–30 minutes until lightly golden and just firm to the touch. Remove and cool for 15 minutes.
7. 7Reduce oven to 150°C / 300°F. Using a sharp serrated knife, slice each log diagonally into biscotti about 1cm thick. Lay cut-side down on the tray.
8. 8Return to the oven and bake for a further 15–20 minutes until completely dry and lightly golden on both sides. Cool completely on a wire rack — they will harden and crisp as they cool. Store in an airtight tin for up to 3 weeks.