Pistachio biscotti

1. Preheat the oven to 180°C fan.

2. Sift the flour, baking powder and salt into a mixing bowl. Stir in the sugar.

3. Make a well in the centre and stir in the eggs and vanilla extract with a wooden spoon to form a smooth dough.

4. Add the pistachio nuts and gently knead them into the dough using your hands.

5. Divide the dough in half and on a well floured surface roll each half into a thick sausage about 6cm wide. Place on a baking sheet lined with baking parchment leaving space between them as the mixture will spread slightly.

6. Bake in the centre of the oven at 180°C for 20 minutes or until lightly golden. Remove from the oven and allow to cool down for 15 minutes.

7. Cut crossways into 1cm thick slices, return slices on to the baking sheet, cut side facing down. Reduce the oven temperature to 150°C and bake for a further 20-25 minutes until dry and crispy (I turn them over half way through for an even bake).

8. Remove from the oven and allow to cool a wire rack. Store in an airtight container for up to 10 days.

Variation: The recipe is a great way to use up extra nuts in your storecupboard. Whole almonds, blanched hazelnuts and even peanuts go well. If you want to, you can add dried fruits.