One and a half cups plain flour
Three quarters of a cup raw sugar
70g butter
1 teaspoon baking powder
1 teaspoon ground ginger
1 cup raw (natural) almonds
1 large egg
A quarter cup of pastis e.g. Pernod or liqueur of your choice, or orange juice
10 ready to eat dried figs, stems removed snipped into small pieces
10 cubes of crystallised ginger, each chopped into four pieces (optional)
1 tablespoon fennel seeds
Measure the flour, sugar, butter, baking powder and ginger into a food processor. Pulse until you’ve got fine breadcrumbs. Add the almonds and pulse to chop coarsely (or you could chop the almonds, rub the butter into the flour by hand and mix the whole lot in a mixing bowl). Beat together the liqueur (or juice) and egg. Add the liquid, fennel seeds and chopped figs and ginger (if using) to the flour mixture. Squidge together firmly with your hands to form a log and place on a baking tray lined with baking paper. Bake at 180 degrees C for 30 minutes. Cool completely before slicing carefully into 1cm slices using a serrated bread knife. Return the slices to the baking tray. Reduce the oven to 150 degrees C. Bake for 15 minutes, turn them over, bake for another 15 minutes. These store well in an airtight container and freeze well too. Wrap them in cellophane and tie with ribbon for the perfect gift for another licorice-lover. Makes about 20 biscotti.
