The word comes from “bis” (Latin for twice) and “coctum” (baked) which later became “cotto” – cooked. In the 1490s, Christopher Columbus brought biscotti to the New World – along with potatoes, bananas, pineapples, tobacco, turkeys and, er, hammocks and syphilis.

As time passed, clever Italian bakers in Tuscany set about transforming the somewhat boring biscuit into the moreish delicacy it has become today, deliberately choosing flavours to complement the local sweet wine. Child’s play to make in a matter of minutes, these tempting Tuscan treats will keep for weeks. Dip them in your coffee or a glass of Vino Santo or Moscato, give them as gifts or even hang them on your Christmas tree.

They always remind me of my dear friend Tony Masala

Biscotti

250g plain flour
250g caster sugar
1⁄2 tsp baking powder 2 eggs beaten
50g sultanas
50g chopped apricots 50g blanched almonds 50g shelled hazelnuts 1 lemon, zested

Pre-heat oven to Gas Mark 5/190°C

• Mix the dry ingredients together.
• Gradually add the beaten eggs: you may not need all the egg so do not make it too wet (you want the dough to be soft but not sticky). Add the fruit and nuts and work into the dough.
• Divide into two balls, and roll into a sausage shape using wet hands. Lightly flatten the sausage and place on a baking tray lined with baking paper or greaseproof paper.
• Place into the oven and bake for 20-30 minutes until golden brown. Allow to cool for 10 minutes.
• Drop the oven temperature to 140°C.
• Using a serrated knife cut the biscotti diagonally and lay flat on the baking tray.
• Bake either side of the biscotti for 10 minutes per side until golden. Store in an airtight container.