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.

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