Pistachio and cherry cantuccini

Heat the oven to 180C/fan 160C/gas 4 and line 2 baking sheets with baking paper. Mix the dry ingredients together in a large bowl. Make a well in the centre and pour in the eggs and amaretto. Mix until a dough is almost formed, then bring together with your hands. The dough will be pretty stiff.

Divide into 4 equal pieces, and with damp hands roll into 20cm long sausage-shapes. Put 2 sausages on each baking sheet, well spaced apart, and press down to flatten.

Bake for 30 – 35 minutes then remove from the oven and once just cool enough to handle, slice into 1.5cm thick pieces (use a serrated knife for this).

Arrange on the baking sheet and return to the oven for 6 minutes, turning them over halfway through. The biscuits might still feel quite soft, but they’ll crisp up as they cool.

Once cool, package into cellophane bags and give with a bottle of vino santo.