Unlike traditional biscotti, these won’t break your teeth. They are more like ginger molasses cookies in biscotti form, with big chunks of chewy, crystallised ginger and toasted almonds.

Makes 16

120g butter, softened
130g brown sugar
2 eggs
2 tbsp treacle
270g plain flour
1½ tsp baking powder
¼ tsp salt
2 tbsp ground ginger
2 tsp fresh ginger, peeled and grated
110g crystallised ginger, chopped
80g flaked almonds, toasted

1 Preheat the oven to 350F. Cream the butter and brown sugar together until light and fluffy.

2 Add the eggs one by one, beating after each egg, then drizzle in the treacle. Beat together well.

3 In a separate bowl, mix together the flour, baking powder, salt and powdered ground ginger. Add this to the wet ingredients and then stir in the fresh ginger, crystallised ginger and toasted almonds.

4 Form the mixture into two logs of dough (each log should be about 20cm long and 5cm wide). Place the logs on a lined baking tray and bake for 30 minutes, then leave them to cool for around 5 minutes.

5 Carefully slice the logs into biscotti (the dough might still be a little crumbly), then turn each one over on its side and bake for another 10-12 minutes. Leave to cool.