This recipe is adapted from one in the Brownies and Biscotti booklet published by The Australian Women’s Weekly, a real cache of good recipes. I make smaller batches of biscotti than in the original recipe as I do not want them too large. I still make about 30 biscuits. They keep well (for up to three weeks in an airtight tin) so useful to have ready should unexpected guests call.

40g unsalted butter, softened
150g caster sugar
2 eggs
225g plain flour
½ tsp baking powder
Scant ½tsp bicarbonate of soda
150g blanched almonds, coarsely chopped
15g cocoa powder
15g extra plain flour

If you do not have blanched almonds available, start with this task. Put the almonds with skins in a bowl, fill with boiled water and leave for a few minutes. When they are cool enough to handle, the skins should either rub off or be easy to peel off. I like the taste of almond skin and deliberately leave some on. I have even made these biscuits not taking off the skin at all and they have tasted fine. When the almonds are sufficiently skinned, using a large board and a sharp knife, coarsely chop them.

Beat the butter, sugar and vanilla essence in a large bowl until pale. Whisk the eggs and add these one at a time to the creamed butter mixture, beating them in. Stir in the flour, baking powder, soda and nuts. Wrap the dough in clingfilm and refrigerate for an hour.

Halve the dough and knead the cocoa into one half. Form it into a roll approximately 30cm long. Repeat with the second half but this time knead in the extra flour. Gently twist the two rolls round each other into a log shape and place onto a tray with a non-stick liner.

Cook in a moderate oven for about 45 minutes or until the log is lightly browned and firm. Leave to stand for 10 minutes. Reduce the temperature of the oven to about 155°C.

Using a serrated knife, cut the log diagonally into 1cm slices. Put the slices onto ungreased oven trays and cook for about 15 minutes, turning them once, until the are dry and crisp. Cool on a wire rack.