Makes 12-14 biscuits
2 medium eggs
100g caster sugar
250g plain flour, plus extra for dusting
½ tsp bicarbonate of soda
75g toasted hazelnuts
1 tsp almond extract
Good quality vanilla ice-cream
4 servings of strong coffee
Adding a shot of vodka to the coffee is an option for the grown-ups!
Preheat oven to 170c.
Pour the sugar, flour and bicarbonate into a mixing bowl and blend.
Add in both the eggs, hazelnuts and almond extract and fold together to make a soft dough.
Tip onto a lightly floured surface, shape the dough into a sausage shape with lightly floured hands, then transfer to a baking sheet.
Bake for 30 minutes until lightly browned.
Then remove and slide onto a chopping board, reduce the oven temperature to 160C.
Cut the log into 1cm thick slices and return to the baking sheet, cut-sides up.
Bake for a further 10-15 minutes until crisp, then cool on a wire rack.
Serve the biscotti with the perfect Affogato:
Place one scoop of ice-cream into a glass or cup.
Pour freshly brewed espresso over the ice cream and immediately serve. The contrast of hot espresso and cold gelato is what makes it so magical!