These biscuits can be served with coffee or to accompany other dishes like lemon mousse.
100g blanched almonds
1 large orange
350g caster sugar
250g plain flour
1/2 tsp baking powder
2-3 large free-range eggs
4 sprigs rosemary leaves picked and finely chopped
100g dried cranberries
For the biscotti, preheat the oven to 180C/160C Fan/Gas 4. Tip the almonds onto a baking tray and roast them for a few minutes until fragrant.
Using a vegetable peeler, peel off 1cm wide strips of zest from the oranges. Cut the strips into 5mm pieces. Place in a pan of water and bring to boil for a couple of minutes. Drain and repeat this blanching process 3 times.
In a large bowl, mix together the sugar/flour mixture, baking powder and add the eggs, rosemary, blanched almonds, dried cranberries and orange peel. Use your hands to mix into a fairly solid dough – some extra flour may be required.
Split the dough into 2 pieces. Use your hands to roll each piece to a sausage shape about 4cm thick. Place each piece of dough on a lined baking tray and use the palm of your hand to flatten them slightly. Bake for 30 minutes. Remove from the oven, and allow to cool for a few minutes.
Turn down the oven to 160C/140C Fan/Gas 3. Chop the biscotti on the diagonal into slices about 1cm thick. Separate the slices, place on lined baking trays and bake for another 20 minutes. Transfer to a wire rack to cool