The ultimate dunking biscuit - but to dunk the Italian way it is traditional to do so in a glass of Vin Santo.

Ingredients - makes a lot

350g whole almonds
325g caster sugar
325g plain flour
1 1/2 tsp baking powder
3 eggs, lightly beaten

Method

Preset the oven to 180°C
Roast the almonds for about 10 minutes until they are beginning to become brittle, remove and roughly divide into three quantities. Leave one third whole; coarsely crush one third; and together with the sugar process the final third to fine. Mix together all the almonds and sugar with the flour and baking powder and then pour in the beaten eggs and draw into a dough. Butter and flour a baking tray, or cover with baking parchment, roll the dough into cylinders about 4cm diameter and place on the tray, flattening slightly. Bake for 20 minutes then remove to a cooling rack. Once cooled, cut the 'sausages' diagonally into slices 1cm thick with a sharp knife and sit them back on the tray. Return the biscotti to the oven for a further 10-15 minutes until pale golden in colour and dried.

When completely cooled the cantuccini can be stored in airtight containers and will keep for a week or more.