Add the nut/seed mix to the dry ingredients, then add the egg mix
and combine firmly with your hands until all the dry stuff is taken
up and you have a firm and VERY sticky dough on your hands
(literally).

Biscotti doughs get wetter as they get worked – that’s why I opt for the
hands, not the mixer. If you want to machine mix (helpful if doing a larger
batch), put the egg mix in first, then the dry ingredients, and mix with dough
hook for 2–3 minutes – don’t overmix.

Clean your fingers, then scrape the dough out onto a lightly floured
work surface and knead lightly to make it smooth. Form it into a flat
square the exact size of your tin. On the work surface, brush the log
with half the egg white. Sprinkle half the reserved seeds onto the
surface, then pop the square, seed side down, into the tin and lightly
flatten – don’t compact the top. Egg-white wash the top and sprinkle
on the remaining reserved seeds.

Pressing too firmly will create a gummy centre.

Bake for 50–60 minutes until the top is very pale gold, and it feels
firm when pressed. Don’t aim for colour now, we will get that later.

The internal temperature should be 100°C (210°F).

If it comes out too early, it will be gummy/tacky when you cut it – not a bin- bound
disaster, just not the greatest.

When the slab is ready, remove the tin from the oven and place on
a cooling rack and set the timer for 10 minutes. Set up a chopping
board on a damp cloth to prevent sliding. De-mould the biscotti and
place it on the board. With your sharpest serrated knife, start sawing
the biscotti into even-as-you-can 4 mm (⅛ in) thin slices. The middle
will be softer, so I slice the two opposite sides and then the middle.

The very middle can be soft and hard to slice – just do your best.

Those funny lookin’ ones will be your snacks.

If you delay slicing too long, the dough will become a brittle jerk to slice
(re-warm it). Slice too soon and the dough will rip apart as you slice (cool it
longer). Best is when the dough and nuts are a similar temperature.

Place the slices cut-side up onto a baking paper–lined shallow baking
tray and bake for 30–35 minutes (still on 150°C/300°F) until the nuts
and surrounding dough are evenly toasted to a healthy tan colour.

Cool in the oven until brittle, then pack for seedy snacking with soft
cheeses.

Adaptrix
Nuts, no seeds?
Keep the biscotti base exactly the
same and change the add-ins to
a total of 315 g (11 oz). Do:
• raw almond, fennel seeds
and raisins or dried cherries
• raw hazelnut, mandarin zest
and dark chocolate pieces
• just raw pistachio (add extra
lemon zest).

Keep it to roughly 200 g (7 oz)
chopped nuts and100 g (3½ oz)
dried fruit. Keep the zest and/or
add a sprinkle of fennel seeds.

Replace the pre-bake sprinkle
with 20 g (¾ oz) demerara sugar.

Alternate shaping – traditional
Weigh the just-mixed dough into
two equal portions – approximately
300 g (10½ oz) each. Roll each half
to a 30 cm (12 in) log. Rolling equal
weights of dough to the same length
will ensure the diameter is even
across all logs. Brush as much of
the surface as you can with the egg
white, then carefully roll in the seeds
or sugar. Place on a baking paper–
lined baking tray with around 2.5 cm
(1 in) on both sides for space to
spread. They will bake faster without
the tin, so make the first bake
30–40 minutes. Slice on a dramatic
angle then re-crisp.