110g/4oz caster sugar
110g/4oz plain flour, extra to dust
1 tsp baking powder
1 lemon, zest only
55g/2oz almonds
4 fresh basil leaves, finely sliced
1 free-range egg
100ml/3½fl oz mascarpone
½ vanilla pod, split, seeds scraped out
142ml/5fl oz double cream, whipped
Preheat the oven to 220C/425F/Gas 7.
For the biscotti, place all of the ingredients ingredients into a bowl and mix together well with floured hands. Form into a long cylinder 5cm/2in wide.
Place the biscotti cylinder onto a baking sheet and place into the oven to bake for 15 minutes, or until golden and cooked through.
Meanwhile, for the vanilla cream, mix together all of the ingredients in a clean bowl and place into the fridge to chill until ready to serve.
Remove the biscotti from the oven and, when it is cool enough to handle, slice into 1cm/½in rounds.
To serve, spoon some of the vanilla cream into a serving bowl and place some of the biscotti rounds over the top.
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