Italian biscotti

1. Oil a 35 x 24 cm swiss roll pan.
2. Sift the flour, cinnamon, salt and baking powder twice. Stir in the nuts and sugar.
3. Reserve 30 ml of the egg. Add the remaining egg and oil to the flour mixture. Stir the mixture until it forms a crumbly dough, adding cold water if dough does not combine completely.
4. Pat the dough into the pan with floured hands and brush the top with the reserved egg.
5. Bake in the middle of a preheated oven at 165 ºC for 25 minutes, or until the edges begin to colour slightly. Remove the pan from the oven and cut the dough into diamond shapes.
6. Bake the dough for a further 25 minutes, then leave the biscotti to cool in the pan on a rack.
7. Biscotti may be kept for up to 1 month in an airtight container.