Fig, Lemon and Almond Biscotti

Tasty crunchy biscuits great for serving with desserts, Vin Santo or other sweet wine, or dunking in a hot drink. Easy to make. Good for gifts as they keep well.

1. 1

   Preheat the oven to 180 degrees C and line a baking tray with baking parchment.
   Melt the butter in a small saucepan or in the microwave.
   Put the sugar in a large mixing bowl and sift in the flour and baking powder. Using a mini-chopper, briefly blitz the almonds so that you end up with a mixture of small and large roughly chopped pieces. Alternatively, put them in a sealed plastic bag and bash them with a rolling pin. Roughly chop the figs with a sharp knife. Add the chopped nuts, chopped figs and finely grated lemon zest to the bowl and stir together.
   In a cup or small bowl, beat the egg, egg yolk and vanilla extract together with a fork, then pour into the bowl, followed by the slightly cooled melted butter. Mix well with a wooden spoon, and then with your hands to bring together into a dough.
   Lightly dust the work-surface with a little extra flour. Gently knead the dough for a few seconds. For small biscotti (approx.M5-6cm), divide into two and roll into two log shapes, approx. 20-25 cm long. For larger biscotti (approx. 10-12cm), roll into a single log approx. 25-30 cm long. Place the log(s) on the lined baking tray, spaced about 5 cm apart if you have made two.
   Bake for 25 to 30 minutes until golden. Remove from the oven and leave on the baking tray to cool for at least an hour.
   Reheat the oven to 180 degrees C. Place the log(s) on a chopping board and cut diagonal slices, approx. 1cm thick. Line another baking sheet with baking paper and lay the slices on the 2 baking sheets.
   Bake for 8-10 minutes, then turn the biscotti over (use tongs or a palette knife as they will be hot!) and return to the oven for a further 8-10 minutes.