Biscotti is Italian for twice cooked. This is the biscuit for those who don't want to feel guilty for indulging. Apart from the eggs and sugar this is a good biscuit that fills the sweet niche but doesn't fill the fat one! I love eating Biscotti with tea and coffee and I have been known to stick one in a creme caramel and call it dessert.

Ingredients:

250 g flour

125g of sugar

1 teaspoon baking powder

100g of nuts of your choice eg almonds/pistachio/walnut/sunflower seeds roasted/unroasted/salted or unsalted

1 teaspoon vanilla extract

3 Whole eggs

Method:

1. stir eggs into dry ingredients until a dough forms

2. Split dough into 2 and form into logs

3. Bake in moderate oven for 20 Min's or until firm

4. Allow to cool on rack

5, Cut into thin slices and then place in  slow oven to dry out further

6. Allow to cool and place in air tight container