Ingredients

• 250g/9oz plain flour
• 250g/9oz caster sugar
• 1½ tsp baking powder
• 3 medium free-range eggs
• lightly beaten
• 250g/9oz dried black cherries
• chopped
• 125g/4½oz whole hazelnuts
• shells removed (shelled weight)
• 1 lemon
• zest only

Directions

• For the biscotti
• preheat the oven to 150C/300F/Gas 2. Line a baking tray with greaseproof paper.
• Mix together the flour
• sugar and baking powder in a bowl until well combined.
• Whisk in half of the beaten eggs until well combined. Gradually add the remaining beaten egg
• a little at a time
• making sure all of the egg has been fully incorporated into the mixture before adding more
• until the mixture comes together as a dough. (NB: You may not need to use all of the egg.)
• Add the cherries
• hazelnuts and lemon zest and mix well.
• Divide the dough into six equal portions. Roll each portion into a sausage shape about 3cm/1¼in in diameter
• using your hands. Gently flatten each portion of dough with the palm of your hand.
• Place each dough 'sausage' onto the prepared baking tray
• leaving a 6cm/2½in gap between each portion of dough to allow for expansion. Bake in the oven for 15-20 minutes
• until pale golden-brown.
• Remove the 'sausages' from the oven and set aside for 10 minutes to cool and firm up.
• Using a serrated knife
• cut 5cm/2in thick slices from the dough 'sausages' on the diagonal. Arrange the slices onto the lined baking tray and return them to the oven for a further 6-8 minutes.
• Turn the biscotti over and continue to bake for 6-8 minutes
• or until crisp and golden-brown. Set aside to cool on a wire rack.