Spicy almond biscuits (biscotti rococo)

Method

1. Preheat the oven to 180°C/gas 4.

2. Mix the flour, ground almonds and yeast together in a large bowl.

3. Add the butter and rub it in with your fingertips until the mixture resembles breadcrumbs.

4. Add the lemon and orange zest, wine, egg, candied peel, almonds, cinnamon and nutmeg and mix well, preferably with your hands, to form a soft dough.

5. Form into golf ball shapes about 12.5-15cm long. Shape each one into a ring, overlapping the ends slightly and pressing them together to seal, so that they resemble small bagels.

6. Place on baking sheets lined with greaseproof paper and brush with beaten egg.

7. Bake for 20-25 minutes, until golden brown.

8. Dust with icing sugar and serve.

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Ingredients

300g plain flour
200g ground almonds
1 sachet easy-blend dried yeast
25g Butter, diced
2 tbsp freshly grated lemon zest
2 tbsp finely grated orange rind
150ml sweet white wine
2 Eggs, beaten, plus extra for brushing
150g candied mixed peel, finely chopped
150g whole almonds, roughly chopped
1 tsp ground cinnamon
pinch of grated nutmeg
icing sugar, for dusting

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