SERVINGS : Yields about 30 biscotti
PREP TIME : 60 minutes
500g all purpose flour
1 pinch of salt
1 pinch of baking powder
4 large eggs (about 200g)
100g melted, unsalted butter
200g of any combination of almonds, hazelnuts, pistachios - lightly toasted
Line a baking tray with baking paper (you can use the silicone kind) and preheat oven to 180C/350F.
Mix well all the dry ingredients, including the nuts. Mix eggs and butter, then incorporate into the dry ingredients without overworking the dough.
Shape into 2 flattened logs on the baking tray - about 4cm wide and a little over finger thickness deep. Leave space around them to rise and spread. Brush all over with an egg wash.
Bake for 15 minutes degrees until golden brown.
Take out of oven, let cool and while still on baking tray cut each log diagonally into 1 -2 cm slices to get the classic cantuccini shape. Spread the biscuits out and put back in oven to 'dry' for about 10 minutes until golden brown on the cut side.