Big on biscotti

These classic Italian biscuits are simple to prepare and make ideal gifts for the Christmas season.

These two classic Italian-style biscuits are very different: the biscotti are dry and crisp; the biscottini are soft and chewy.

Both make ideal gifts.

BISCOTTI

100g blanched almonds

250g plain flour

1 teaspoon baking powder

250g caster sugar

2 teaspoons finely grated orange zest

1 teaspoon finely chopped rosemary

2 eggs, beaten

1 egg yolk

1 teaspoon vanilla extract

Preheat oven to 160°C (fan). Toss almonds in a non-stick frying pan over medium heat until golden; cool.

Chop coarsely; set aside. Sift flour and baking powder into bowl; stir in sugar, zest, rosemary and chopped almonds. Add beaten eggs, yolk and vanilla. Mix to form a firm dough, knead on lightly floured surface and form into a log about 30cm long x 9cm wide. Bake for 30-40 minutes, or until firm. Remove from oven; cool on wire rack for about 10 minutes.

Reduce temperature to 130°C (fan).

Cut log into 7mm diagonal slices.

Place slices cut-side down in single layer on lined baking tray. Bake for about 15-20 minutes, turning once, or until golden brown. Store in airtight container for 2-3 weeks. Makes 18-24

ALMOND & LEMON BISCOTTINI

2 egg whites

180g caster sugar

250g ground almonds

1 tablespoon runny honey

1 teaspoon finely grated lemon zest

1/2  cup icing sugar, sifted Icing

1 cup icing sugar, sifted

2 tablespoons lemon juice

Whisk egg whites with electric beater until frothy; add sugar and whisk for 2-3 minutes until thick. Add ground almonds, honey and lemon zest; beat until combined. Place icing sugar in a bowl; spoon a walnut-size piece of dough into it. Shape into a ball; toss to coat with sugar. Transfer to lined baking tray. Repeat with remaining dough; leave to sit for 15 minutes.

Bake in preheated 200°C (180°C fan) oven for 15-20 minutes until golden and cracked. Allow to cool.

Mix icing ingredients and drizzle over biscuits. Makes about 20

And to drink... A ristretto coffee and a glass of Vin Santo-style wine: the 2011 Altus ($40) from Ngeringa