Instructions: For the biscotti toast the nuts under a hot grill (2 to 3 minutes) until golden.

Watch they do not burn.

Remove and cool.

Mix the flour baking powder sugar and a pinch of salt.

Add the eggs combine with a fork then stir in the whole nuts. Using floured hands shape into 2 sausage shapes about 20cm long.

Remove carefully to a buttered baking sheet and bake at 180C/350F/Gas Mark 4 for about 25 minutes until pale golden and just firm to the touch.

Remove and cool on the sheet for about 10 minutes.

Then lift each roll onto a board and cut with a serrated knife diagonally into 2cm thick slices.

Re butter the baking sheet place the slices on it and bake at 170C1325F/Gas Mark for 10 minutes.

Remove to a wire rack to firm up.

To serve beat a couple of spoonfuls of vinsanto into the masearpone enough to flavour.

Dip the biscotti into more vinsanto then into the mascarpone.

Vinsanto is ideal for flavouring whipped cream ice cream and mascarpone and for dunking biscotti. It is available from Carluccios Neal Street London WC2 and from Valvona & Crolla Edinburgh which also does mail order on 0131 556 6066 halfbottles cost from $7.99.

Serves 6

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