This weekend’s baking adventure: chocolate and almond biscotti. It’s one of my favourite nibbles, but always seems too expensive to justify buying in cafes… so I decided to give it a go. To my surprise, it was really easy to make, even the part where I had to blanch a cup of almonds and pluck the skins off by hand.

The secret to biscotti’s crispness is double baking. Round one, you bake it in log form for 25 minutes, then take it out, rest it and slice it. The sliced biscotti are then put back in the oven for another 20 minutes to get nice and crunchy. The results were delicious – and even better the next day. I’m definitely going to make some more and experiment – pistachio and white chocolate sound good to me!