These twice-cooked, classic Italian biscuits are a fantastic accompaniment to after-dinner coffee. Traditionally biscotti are made with just hazelnuts, but this biscotti recipe from Theo Randall features a combination of almonds, pistachios and hazelnuts, making a wonderfully nutty partner for coffee, tea and desserts

Heat the oven to 150°C/Gas mark 2. Beat the eggs with the sugar until pale and doubled in size. Stir in the nuts, flour and baking powder until the mixture forms a dough
Tip out onto a lightly floured work surface and roll out two flattened logs 4cm wide, 2cm high. Place on a baking sheet, bake for 12-15 minutes or until pale golden and firm
Once cooked, slice into 1cm thick pieces on the diagonal, lay flat on a baking sheet and bake again for 10 minutes or until crisp
Allow to cool slightly and serve. Any leftover biscuits can be stored in an air-tight container
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  • 2 eggs
  • 180g of caster sugar
  • 1 orange, zested
  • 300g of plain flour
  • 1 tsp of baking powder
  • 140g of mixed whole nuts, roughly chopped
  • plain flour for dusting

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One of Britain's best Italian influenced chefs, Theo Randall, shares his fantastic biscotti recipe which contains almonds, pistachios and hazelnuts - sublime



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