50 g whole blanched almonds

1 large egg

100 g golden caster sugar

1 teaspoon real vanilla essence

130 g plain flour

1/2 teaspoon baking powder

a pinch of salt

3/4 teaspoon ground cinnamon

50 g raisins

a baking sheet, well greased

Makes about 20

Put the almonds on a heatproof dish and toast in the oven for 10-12 minutes until lightly browned. Cool and leave whole. Whisk the egg, sugar and vanilla in a bowl, by hand or with an electric mixer, until very thick and pale (ribbons of mixture should trail from the whisk as you lift it out of the bowl).

Sift the flour, baking powder, salt and cinnamon on to a piece of greaseproof paper, then sift again into the mixing bowl. Stir until thorougly combained with the egg mixture, then stir in the raisins and almonds. Turn out on to the prepared sheet and shape it into a flat log about 26 x 6 x 1.5 cm.

Bake the log in a preheated oven at 180°C (350°F) Gas 4 for 20-25 minutes or until golden brown. Let cool for about 5 minutes, or until firm, then transfer to a cutting board.

With a serrated bread knife, cut the log on the diagonal into slices about 1 cm thick. Arrange on the sheet, and bake again for 10-15 minutes or until golden. Allow to rest for 5 minutes, then transfer to a wire rack to cool completely.

Store in an airtight container and eat within 2 weeks.

Variation:

Chocolate Biscotti

Omit the raisins and cinnamon, add 50 g plain chocolate chunks with the almonds, and proceed as in the main recipe.