Cranberry & Pistachio Biscotti

Preheat oven to 180C and line a baking tray with baking paper.

Combine flour, sugar, baking powder, pistachios and cranberries in a large mixing bowl and set aside.

In another mixing bowl, whisk together the eggs, lemon juice and vanilla essence. Pour into flour mixture and stir until a stiff dough forms.

Tip dough onto a lightly floured work surface and knead until smooth but still sticky. Divide dough in half and roll each into 30cm logs. Place onto a baking tray, making sure to allow 2-3cm gap between logs and sides of trays.

Dust hands lightly with flour and press down gently to flatten logs. Bake for 25 minutes or until logs are firm and lightly golden. Remove from oven and allow to cool. Reduce oven to 160C.

Using a serrated or sharp knife, cut logs diagonally into 1cm thick slices. Place biscuits back onto baking trays and bake for a further 15 minutes. Allow to cool.

TIP: You can substitute 1 cup of pistachios with raisins or other nuts such as almonds.