Biscotti

I’ve been making these biscotti for years. I always make a double batch and then store them in several airtight jars in the pantry, so it feels like I have an endless supply for nibbling on or giving away as spur-of-the-moment gifts.

I like to slice the biscotti as thinly as I can, making them easier to eat than your standard shop-bought version, but you do need a very sharp bread knife to do this, and a steady hand. Serve these as an afternoon snack with a cup of tea or alongside a