1. Preheat oven to 180º/160º fan.
2. Cover a baking sheet with greaseproof paper.
3. Sift the flour into a large bowl, add the rest of the ingredients then mix together using the Hand Mixer with dough hooks, to form a smooth dough.
4. Add a splash of water to the mix if required, to bind together.
5. Roll the dough into a long rectangle of around an inch high and three inches in width, and flatten down slightly.
6. Place carefully onto the baking sheet and bake in the oven for 30 minutes.
7. Remove from the tray and using a sharp knife, cut the biscotti widthways into 12 even fingers then lay them on their sides back onto the baking sheet to cook for a further 15-20 minutes. This is known as the 'drying out' stage that gives the biscotti its hardness.
8. Allow to cool on a wire rack before eating. Store in an airtight container.
9. Make yourself a nice frothy coffee and dunk these in imediately - remember the rules; leave in the coffee long enough to soften, then repeat!

Top tips:

• Forming a rectangle shape will result in the dough rising to form a "half dome" when baked, which allows the shape of the biscotti when cut into fingers.
• Try different flavours such as vanilla, hazlenut, Biscoff spread or Nutella added to the dough mix.
• Use white caster sugar and vanilla essence in place of soft brown for a lighter taste and colour.
• Stand upright and dust with a little icing sugar before serving.
• Try replacing the ground almonds with biscotti spread for a different flavour.
• When baked and cooled dip the ends into melted chocolate and allow to harden.
• Double the quantities for larger batches - I like to make up smaller batches with different fillings.