Double-Baked Jackfruit Dunking Biscuits

250ml whole, unblanchedalmonds
2 eggs
160ml sugar
500ml unsifted flour
5ml sodium bicarbonate
6 pieces of finelyminced jackfruit arils


Roast nuts at 180ºC for 10 minutes and leave to cool. Beat eggs and sugar, add all other ingredients, except the almonds .Mix the rather dry dough by hand; if dry material cannot be worked in, add another egg.Add almonds. Knead to distribute these well.Divide dough into three equal parts. Elongate and flatten to produce strips of 50 x 300mm. Place on a baking paper covered biscuit tray with 50mm gaps separating the strips.Bake at 150ºC for 50 minutes.Transfer "loaves" to a cutting board and cut diagonally into 12mm slices. Lay slices on their sides, on the used baking paper and bake for another 40 minutes at 150ºC.Finely cut dried fruit could be used in lieu of the jackfruit, but another egg may be required.This is a very crunchy biscuit, suited to revive the custom of dunking a biscuit in tea or coffee -or into a good port wine in an emergency!adapted from an Italian recipe