THIS recipe was given to me by a friend who had it from her friend. Now I pass it on to you. Biscotti are those hard biscuits found in Italian coffee shops and chains. And these are properly hard, perfect for coffee dunking. Have strong Italian coffee to hand or your favourite caffeinated tipple. The ingredients had to be translated from cups, those annoying American measures, but it works just fine.

Ingredients

320g plain flour
175g golden caster sugar
Pinch salt
2 teaspoon baking powder
75g sliced almonds
zest of one orange
3 eggs, beaten
One tablespoon vegetable oil
Dash of almond extract.

Method

* Pre-heat oven to 350 degrees F (175C). Grease and flour two heavy-duty baking sheets.

* In a large bowl, stir together flour, sugar, baking powder, salt, almonds and orange zest. Make a well in the centre, add beaten eggs and almond extract. Mix by hand to form a ball (adding a little more oil if necessary).

* Divide dough into two and roll into logs about eight inches long and flatten.

* Bake in pre-heated oven for 20 to 25 minutes.

* Take out of oven and allow to cool slightly, remove from baking sheet and cut on the diagonal into half-inch slices with a serrated knife.

* Return to baking tray and cook for ten minutes or so, turning over half-way through.

* Finished biscotti should be hard and crunchy.

* Cool on wire tray. Start making coffee strong enough to stand a spoon in (optional: other hot liquids are available).