Orange & Pecan Biscotti

Makes 20-24 biscotti

150g caster sugar
115g unsalted butter, room temp
Zest of 1 large orange
2 eggs, room temp
2 tsp vanilla extract
240g plain flour
1½ tsp baking powder
½ tsp fine sea salt
140g nuts (I used pecans), chopped
100g dried unsweetened cranberries (optional, or sub for another dried fruit)

METHOD:

Preheat oven to 160deg fan. Cream the butter and sugar with orange zest until fluffy. Add the eggs and the vanilla extract and mix until smooth, scraping down the bowl at least once.

In a bowl, combine the flour, baking powder, salt and chopped nuts. Fold into the butter mixture.

Line a baking sheet with baking paper or silicone mat. Divide the dough into 3 pieces, and form each into a log on a lightly floured surface. Transfer the logs to the baking sheet, spacing them as far apart as possible. Bake for 30 minutes, until lightly browned and set.

Place the logs on a cutting board and let them cool slightly, 5 mins or so. Use a serrated knife to cut each log on the diagonal, making about 3-4mm thick slices. (You can make them as thick or thin as you want!)

Place on the baking sheet, flat, cut side down. Bake until lightly browned, about 15 minutes, flipping over halfway. Once browned and crisp, transfer the biscuits to a wire rack to cool fully. Store in an airtight container for up to a week. (Also freezes well!)