On the second day of Christmas… make biscotti as gifts.

Today I made biscotti, or to be precise, the Provencal version called croquettes. When I hear the word ‘croquettes’ my mind conjures visions of some oblong, crumbed, deep fried nibble so I prefer to call them biscotti. They make a healthy alternative to most cakes and biscuits because the only fat comes from the almonds (and a tiny bit from the egg yolk) – and it’s ‘good’ fat. This recipe, adapted from ‘Patricia Wells At Home in Provence’ uses honey instead of sugar. I added dried cranberries for a more festive look. It makes about 50-55 biscotti.

3 large eggs

250g (8oz) honey

1/2 teaspoon vanilla extract

1/2 teaspoon almond extract

300g whole unblanched almonds

1/2 cup dried cranberries (craisins)

300-335g (10-12oz) plain flour

Beat eggs, honey and extracts. With a wooden spoon, stir in almonds and cranberries. Stir in flour gradually to form a soft dough. The mixture will be really sticky.

Cover your hands with plenty of flour and form mixture into four logs about 7cm (3 inches) wide and 27cm (11 inches) long. Place on non-stick baking sheet. Bake at 180 (350) for 25 minutes until golden brown.

Remove from oven and let cool 5-10 minutes. Transfer to a cutting board and with a sharp knife, cut into 1cm (1/2 inch thick diagonal slices. Stand slices upright on the baking sheet. Return to oven for another 10 minutes until a deep golden brown. Cool on a rack.

I’m wrapping them up tonight in little white bags decorated with ribbon, all ready to give to my friends over the next few days. They go really well with coffee. But don’t give them to your grandparents – they might break a tooth!

PS: Here’s my sons 2nd day of Christmas drawing from school!