These lovely Italian cookies are part-baked, sliced to reveal a feast of mixed nuts and then baked again until crisp and golden. Traditionally they’re served dipped in vin santo, a sweet, sherry-like dessert wine, but they would also go well with zabaglione or creamy chocolate mousse. Use a sharp, serrated knife to slice the cooled cookies, otherwise they will crumble and break.

Ingredients: (Makes 24)

• 50 g/2 oz/¼ cup unsalted (sweet) butter at room temperature, diced
• 115 g/4 oz/generous ½ cup caster (superfine) sugar
• 175 g/6 oz/1½ cups self-raising (self-rising) flour
• Pinch of salt
• 10 ml/2 teaspoons baking powder
• 5 ml/2 teaspoons ground coriander
• Finely grated rind of 1 lemon
• 50 g/2 oz/scant ½ cup polenta
• 1 egg, lightly beaten
• 10 ml/2 teaspoons brandy or orange-flavored liqueur
• 50 g/2 oz/½ cup unblanched almonds
• 50 g/2 oz/½ cup pistachio nuts

Method:

Preheat the oven to 160°C/325°F/Gas 3. Lightly grease a baking sheet. Cream together the butter and sugar in a bowl. Sift the flour, salt, baking powder and coriander into the bowl. Add the lemon rind, polenta, egg and brandy or liqueur and mix together to make a soft dough.

Stir in the nuts until evenly combined. halve the mixture. Shape each half into a flat “sausage” about 23 cm/9 inches long and 6 cm/2½ inches wide. Bake for about 30 minutes, or until risen and firm. Remove the “sausages” from the oven.

When cool, cut each “sausages” diagonally into 12 thin slices. Return to the baking sheet and cook for a further 10 minutes, or until crisp.

Transfer to a wire rack to cool completely. Store in an airtight container for up to 1 week.