Prue Leith’s chocolate and macadamia biscotti

Biscotti are delicious – but not cheap to buy, so try making your own. They keep well in an airtight tin and are delicious with creamy puds in need of contrasting crunch. 

chocolate and macadamia biscotti
Chris Alack

MAKES 24

200g plain flour
50g cocoa powder
1 1/2 tsp baking powder
1/2 tsp ground ginger
pinch of salt
150g caster sugar
100g macadamias, roughly chopped
2 large eggs, beaten

1. Preheat the oven to 190C/170C fan/gas 5. 

2. Combine everything except the eggs in a big bowl. Gradually add the beaten eggs to the mixture and combine to make a fairly stiff dough.

3. Divide the dough into three and form into sausage-shaped logs. Place on a lined baking sheet, spacing them out, and bake for 25 minutes.

4. Wait until just cool enough to handle, then gently cut the logs on the diagonal to form 1cm slices (a serrated bread knife works best). Return the biscotti to the baking sheet (you may need a second one) and bake for a further 10 minutes, turning them over after 5 minutes. 

Buy Prue’s book with 20% off

prue leith recipesPrue: My All-time Favourite Recipes is published by Bluebird, price £25. To order a copy for £20 until 1 December with free p&p, visit mailshop.co.uk or call 01603 648155. 

Recipe: Prue Leith. Food styling: Clare Lewis. Styling: Sue Radcliffe