Biscotti with almonds and cranberries
Pre heat the oven to 170C. Gas 4.
Line a baking sheet with non stick baking paper.
Weigh all the dry ingredients into a large mixing bowl and mix well.
Make a well in the middle of the dry ingredients and break the egg into it and add the almond essence.
Using a knife, break up the egg and mix well incorporating all the dry ingredients until it will form a firm but slightly sticky dough. Use your hands to mould together.
Shape into a log and place on the lined baking tin.
Bake in the oven for 30 minutes, until risen and pale golden in colour.
Remove from the oven and leave to cool for at least 15 minutes. The cooler it is, the easier it will be to slice.
Turn the oven down to 150C. Gas mark 2.
Slice the biscotti loaf thinly (I use a serrated bread knife) and spread the slices back onto the lined baking tray.
Return to the cooler oven and bake for 30 minutes until crisp and dry.
You can turn over the biscotti slices half way if your oven does not heat evenly.
Cool and store in an airtight container.