Preheat the oven to 180øc.

Simmer the orange juice in a small saucepan until reduced to about 1 tablespoon. Set aside.

Sift the flour and baking powder into a bowl and set aside.

In a separate bowl, beat the castor sugar, butter and orange zest until light, fluffy and fragrant. Add the eggs one at a time and beat well after each addition.

Add the flour mixture and nuts to the egg/sugar mixture and mix well, kneading briefly to absorb all the flour. Divide the mixture into three even pieces then shape each into a slightly oval shaped log. Place these on non-stick oven trays.

Whisk the egg yolk and reduced orange syrup together then generously brush the logs with this mixture. Bake them for 15-20 minutes until firm then remove from the oven and cool.

Once cool, slice the logs into diagonal slices about 2cm. Thick then place these cut side up on oven trays and return to the oven and bake for a further 10-15 minutes or until just golden and crisp.

Serve in a basket with Vin Santo for dipping.

Per serving: 1086 Calories (kcal); 104g Total Fat; (83% calories from fat); 21g Protein; 23g Carbohydrate; 1003mg Cholesterol; 2136mg Sodium Food Exchanges: 0 Grain(Starch); 2 1/2 Lean Meat; 0 Vegetable; 1 Fruit; 19 Fat; 1/2 Other Carbohydrates