Give the gift of biscotti

Pistachio and cherry biscotti

Biscotti is made to be dunked, Italians love to dip it in a dessert wine called vin santo, but it’s also great with tea or coffee.

Biscotti is the perfect gift to post to friends overseas, as it’s sturdy and lasts for weeks.

Makes 60-70

■ 2 cups flour

■ 3⁄ cup brown sugar 4

■ 2 teaspoons baking powder

■ 1⁄ teaspoon salt 2

■ 1 teaspoon ground cinnamon

■ 1 teaspoon ground mixed spice

■ 11⁄ cups pistachios 4

■ 3⁄ cup whole raw almonds 4

■ 1 cup dried cherries, halved

■ Finely grated zest of 1 orange

■ 3 eggs

■ 1 tablespoon vanilla extract

■ 200g white chocolate, melted

■ 200g dark chocolate, melted

Preheat the oven to 180 degrees Celsius, and line a baking tray with baking paper. In a large bowl, stir together the flour, sugar, baking powder, salt, and spices. Stir in the nuts, cherries and orange zest, and mix until well combined.

In a small bowl, whisk together the eggs and vanilla extract until combined, then pour into the dry ingredients. Mix well with a spoon (it will seem really dry), then use your hands and mix until it all comes together. It will become very sticky.

Tip the dough on to a lightly floured bench and give it a quick knead then divide into 2 equal-sized balls, adding more flour to the bench if needed, and shape into logs about 25cm long, 4cm high and 5cm wide.

Place side by side on the baking tray with about 8cm between them.

Bake for 30-35 minutes or until dark golden brown. Cool on a wire rack for at least 2 hours.

When the logs are completely cool, use a large, sharp knife to cut into slices 4mm-6mm thick. If the logs crumble as you cut into them, they need to cool for a bit longer.

Place the biscotti in a single layer on a baking tray lined with baking paper, and bake at 180C for another 12-15 minutes or until golden brown. Cool on a wire rack. It will firm up as it cools.

Once cold, use a knife to spread a thin layer of white chocolate on all sides of one end of half the biscotti. Stand the biscotti upright on a piece of baking paper to set. Repeat with the dark chocolate and the rest of the biscotti. Store in an airtight container for up to 4 weeks.