I remember helping Gran mixing the eggs and sugar for this recipe: sitting on the kitchen chair with a big bowl on my lap, a wooden spoon in my hand. Stirring and stirring with a childish conviction till my arms were aching and the contents of the bowl turned fluffy and pale yellow. Nowadays, with the help of electric mixers it is a doddle and pain free. A quick bake that keeps well in an airtight container. Not dissimillar to cantuccini, slightly chewier, softer and just as delightful for dunking into your favourite hot drink.
2 eggs 150g sugar 120g flour 1½ tsp vanilla extract 100g walnuts (whole pieces, not chopped)
Line a 20cm x 20cm cake tin. Preheat the oven to 190°C/Gas 5. Beat the eggs and sugar with a hand whisk till you have a smooth, creamy consistency and pale yellow colour. Add vanilla extract then the flour a bit at a time. Finally mix in the walnuts. Pour the batter into the prepared tin and bake on the center shelf for about 25 minutes. When the cake is cold, grab a serrated knife and thinly cut away all four edges. Then slice into about 1cm thick pieces. Mine measure 10cm x 3.5cm x 1cm. Don't worry if the top crust starts crumbling slightly while slicing. You should get about 24 biscuits.