Biscotti Di Umbria

Drop the almonds into boiling water. Remove them after 15 seconds, draining well. Put all the almonds into a damp tea-towel and rub them vigorously with the towel. This should skin most of them. If there are any left with the skin still on, squeeze them out with your fingers. Pat the almonds thoroughly dry with kitchen paper, then chop them together with the pine nuts. Do not chop them excessively finely. The pieces should be about as large as a grain of rice. Preheat the oven to 140C/275Fgas 1. Put the chopped almonds and the pine nuts into a mixing bowl together with the flour, sugar, softened butter, grated lemon peel, grappa and egg. Mix thoroughly, and knead for a few minutes with your hands. At first the mixture will be dry and brittle, but as you knead, it becomes more elastic. Grease an oven tray and sprinkle it lightly with flour. Turn it over and give it a tap to shake off any loose flour. Moisten your hands with water. Pull off a small piece of dough and roll it between the palms of your hands, flatten it slightly. Put it on the baking tray. Leave about 50cm space between each piece. Cook for about 20-40 minutes. Remove from the oven and allow to cool on a rack before serving.