Ingredients

• 160g/5½oz blanched almonds
• 4 large unwaxed oranges
• 420g/15oz caster sugar
• 350g/12oz plain flour
• plus extra for dusting
• 3 tsp baking powder
• 3 large free-range eggs
• 4 sprigs rosemary
• leaves picked and finely chopped
• 100g/3½oz dried cranberries
• 3 large free-range egg yolks
• 35g/1¼oz caster sugar
• pinch ground cinnamon
• 2 tbsp Marsala wine
• 2 tbsp orange-flavoured liqueur such as Cointreau
• 50ml/2fl oz whipping cream

Directions

• For the biscotti
• preheat the oven to 180C/160C Fan/Gas 4. Tip the almonds onto a baking tray and roast them for a few minutes until fragrant.
• Using a vegetable peeler
• peel off 1cm/½in wide strips of zest from the oranges. Cut the strips into 5mm/¼in pieces. Place in a pan of water and bring to boil for a couple of minutes. Drain and repeat this blanching process 3 times.
• Fill a pan with 150ml/5fl oz water and 300g/10½oz caster sugar and boil the strips of peel until soft. Drain the peel
• reserving the liquid.
• Put the orange-flavoured sugary water into a large pan and boil rapidly until caramelised. Carefully pour the mixture onto a non-stick baking tray and cool as quickly as possible
• then transfer to the fridge. Once chilled
• remove from the baking tray and break it into a blender. Blend until it becomes like fine sugar. Measure out 200g/7oz of this sugar and blend with 100g/3½oz of the flour.
• In a large bowl
• mix together the sugar/flour mixture
• the remaining 250g/9oz of flour
• baking powder and the reamining caster sugar. Add the eggs
• rosemary
• blanched almonds
• dried cranberries and orange peel. Use your hands to mix into a fairly solid dough - some extra flour may be required.
• Split the dough into 2 pieces. Use your hands to roll each piece to a sausage shape about 5cm/2in thick. Place each piece of dough on a lined baking tray and use the palm of your hand to flatten them slightly. Bake for 30 minutes. Remove from the oven
• and allow to cool for a few minutes.
• Turn down the oven to 160C/140C Fan/Gas 3. Chop the biscotti on the diagonal into slices about 1cm/½in thick. Separate the slices
• place on lined baking trays and bake for another 20 minutes. Transfer to a wire rack to cool.
• While the biscotti are in the oven for the second time
• prepare the zabaglione dip. Beat the egg yolks
• sugar and cinnamon in a heatproof mixing bowl.
• Once the mixture is pale
• place the bowl on top of a pan of simmering water. Add the Marsala wine and liqueur and whisk for about 5 minutes until smooth and creamy. Whip the cream to soft peaks in a separate bowl then fold into the egg mixture.
• Serve the biscotti with the zabaglione dip alongside.