Antony Worrall-Thompson recipes for biscotti, and prune and hazelnut 'salami'

Biscotti
Prune and hazelnut ‘salami’

Biscotti

“These light, crunchy biscuits flavoured with a hint of orange and studded with toasted almonds are traditionally served with a glass of vin santo, a sweet dessert wine from Tuscany but I love them with a strong cup of coffee after a leisurely Sunday lunch. They will keep happily in an airtight tin for up to one week.”

Makes about 25

Ingredients

85g (3 oz) whole blanched almonds
113g (4oz) unsalted butter, at room temperature, plus extra for greasing
100g (3.5 oz) golden granulated sugar
1 egg, beaten
Grated rind of half an orange
½ tablespoon Grand Marnier
1 teaspoon baking powder
¼ teaspoon salt
170g (6 oz) plain flour
42g (1½ oz) polenta (quick cook is also fine to use)

Method

Preheat the oven to 170c/325F/gas mark 3.
Spread the almonds on a baking sheet and toast for 5-10 minutes until golden. Leave to cool, then coarsely chop one third; mix with the whole almonds.
Cream together the butter and sugar in a bowl until light and fluffy. Beat in the eggs, orange rind, Grand Marnier, baking powder and salt. Stir in 142g (5oz) of the flour, the polenta and almonds.
Turn the dough on to a floured work surface and knead until smooth, adding the remaining flour little by little until the dough is soft but not at all sticky.
Divide the dough into four pieces and then roll each piece into a log that is 5cm (2in) wide and 5cm (2in) deep. Arrange on two lightly buttered baking sheets and bake for 30-35 minutes until golden around the edges.
Carefully transfer to a wire rack. Allow to cool for 10 minutes, then using a sharp knife, cut into 1cm (1/2in) slices on the diagonal. Place the slices back on the baking sheets, cut side down and bake for another 10 minutes until golden brown. Transfer to a wire rack and leave to cool completely. Arrange on a plate to serve.

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Prune and Hazelnut ‘Salami’

Serves 6
In each serving: 92 kcalories; 3g fat; 0.3g saturated fat; 15g carbohydrate; 0.01g sodium
Toast the nuts in the oven at 190C/375F/gas mark 5 for about 15 minutes, or chop them first then toast them in a dry frying pan over medium heat. This ‘salami’ will keep in the fridge for up to one month

Ingredients

250g (9oz) ready-to-eat prunes
¼ teaspoon ground star anise
1 teaspoon finely grated orange zest
1 teaspoon sesame seeds
50g (2oz) shelled hazelnuts, toasted and chopped

Method

Roughly chop the prunes (you can do this in the food processor) then mix well with the remaining ingredients.
Transfer to a piece of cling film and shape into a ‘log’, twisting the ends of the cling film tightly. Store in the fridge until required.
Cut a portion in slices as a quick snack straight from the fridge.