Instructions: Preheat the oven to 180C/350P/Gas mark 4.

Mix the flour sugar and baking powder in a large bowl.

Add half the beaten eggs and mix well then add half of whats left and mix again.

Now add the last quarter a little bit at a time until the dough takes shape but isnt too wet (you may not need all the eggs).

Add the fruit nuts and lemon zest and mix.

Divide the dough into six roll into sausage shapes about 3cm in diameter and place at least 6cm apart on baking parchment on baking trays.

Wetting your hands when rolling these out helps to prevent the dough sticking.

Lightly flatten the "sausages and bake until golden brown (20-30 minutes).

Remove from the oven and leave for 10 minutes to cool and firm up.

Drop the temperature of the oven to 140C/275F/Gas mark 1. With a serrated knife cut the biscotti on an angle into 5mm slices and lay these on the baking trays.

Return them to the oven and cook for 12 minutes then turn the biscotti over and cook until a pale golden colour (10-15 minutes).

When ready remove from the oven and cool on cake racks.

Store in airtight jars.

These biscuits have become a regular item on The Sugar Club menu and are usually served with mascarpone and fresh fruit. Mangos and berries are particular favourites. Tho biscotti are very herd so try them dipped in vin santo coffee or tea. As the recipe makes a big batch store the surplus in airtight jars and theyll keep for three months. At The Sugar Club we make them with assorted dried fruit and nuts but they can be made with just almonds or a nut of your choice.

makes large jar

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