300 g flour
200 g sugar (any kind – I used brown “Rohrsucker”)
2 tblsp of the best cocoa powder you can find
175 g whole almonds
1 tsp baking powder
1/2 heaped tsp ground cloves
1/2heaped tsp ground cinnamon
Grated peel of 1 organic (or at least unwaxed) lemon, washed.
3 whole eggs

Preheat oven to 175 C.

Mix flour, sugar, cocoa powder, whole almonds, baking powder, clove and cinnamon thoroughly.

Add lemon peel and eggs and knead to a uniform dough. Add more flour if it is too sticky.

Shape the dough into two approx. 20 cm long rolls. Place on baking paper and flatten them slightly to achieve the classic biscotti shape.

Bake for 15 minutes and remove from oven. When the rolls are cool enough to handle, using a very sharp knife, cut them into approx. 1 cm slices and bake again for ten minutes.

Let cool completely and keep in a container with a tight-fitting lid.

And remember – biscottis are supposed to be hard. That way, at least those of us with old teeth have an excuse to dip them in our coffee before eating.