Tuscan almond biscotti (Cantucci)

1. Preheat the oven to 180 °C and line a baking tray with baking paper.

2. Mix the flour with the sugar, baking powder, grated lemon zest and a pinch of salt; add the soft butter and the eggs (setting aside a little egg for brushing) and knead into a sticky dough, finally working in the whole almonds.

3. With floured hands, shape the dough into three flat logs about 4 cm wide, place them on the tray and brush the tops with the reserved egg.

4. Bake for 20-25 minutes until pale golden and firm.

5. Take them out, let them cool for 10 minutes, then slice diagonally with a sharp serrated knife into 1.5 cm thick pieces.

6. Lay the slices cut side down on the tray, turn the oven down to 160 °C and bake for another 10-15 minutes until dry and crisp; cool on a rack.

Tip: Biscuits from Prato, which in Tuscany are traditionally dipped into the sweet Vin Santo wine at the end of dinner - they're also excellent dunked in coffee or hot chocolate, and in a tin they stay crisp for weeks.