cranberry, pistachio & hazelnut biscotti

makes 24

• 50g unsalted butter
• 100g caster sugar
• Finely grated rind of 1 orange
• 1 medium egg, lightly beaten
• 50g dried sweetened cranberries
• 25g unsalted pistachio nuts, shelled
• 25g shelled hazelnuts
• 50g Italian mixed peel, chopped
• ½ teaspoon baking powder
• 175g plain flour

1. Preheat the oven to 180C/Gas Mark 4.
2. Beat together the butter and sugar until pale & fluffy then beat in the orange rind, egg, cranberries, nuts & peel. Fold in the baking powder & flour.
3. Turn onto a lightly floured surface and knead until smooth dough is formed. Divide into 2 pieces. Roll each piece into a flat sausage shape, about 2.5cm thick & 20cm long. Place on a baking sheet, press gently to flatten slightly and bake for 20-25 minutes until firm. Cool for 5 minutes on the baking sheet.
4. Using a fish slice, transfer the dough to a chopping board. Cut into 1cm slices, return the slices to the baking sheet and bake for a further 8-10 minutes until golden. Allow to cool on a wire rack.

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