Preheat the oven to 160°C, 325°F, Gas 3. Put the almonds on a roasting tray in a single layer and put the tray in the oven for about 10 minutes, until the almonds are golden, then chop them roughly.

Whisk the egg and the caster sugar for a few minutes using an electric mixer, until the mixture is pale and mousse-like, then fold in the plain flour, the chopped dates, the baking powder and the salt, along with the chopped roasted almonds.

With floured hands, on a floured surface, shape the dough into a log shape about 3cm x 30cm (1in x 12in). Put the log on a parchment-lined baking tray. Bake in the preheated oven for 25 minutes, until just set and pale golden.

Remove the tray from the oven and allow the log to cool for 5 minutes. Then, using a bread knife, cut the log at an angle, into roughly 25 slices that are about 1cm thick. Put these slices flat on the tray and place in the oven.

Cook the biscotti for 4-5 minutes on each side, until they are pale golden and dry. Cool on a wire rack. The biscotti will keep very well for about six weeks if stored in an airtight container.

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