These twice-baked crunchy biscotti are just the thing to accompany a silky dessert or strong espresso.
250g plain flour
250g golden caster sugar
1½ tsp baking powder
3 medium eggs, lightly beaten
250g dried cherries, chopped
125g whole hazelnuts, skinned
finely grated zest 1 lemon
Heat oven to 150C/130C fan/gas 2. Line a baking sheet with baking parchment. Mix the flour, sugar and baking powder in a bowl. Whisk in half the beaten eggs until well combined, then gradually mix in the remaining egg along with the cherries, hazelnuts and lemon zest to form a stiff dough. You may not need to use all the egg.
Divide the dough into 6 portions and roll each into a sausage shape about 3cm in diameter. Put them on a baking sheet, spaced 6cm apart, and bake for 15-20 mins or until pale golden brown. Remove from the oven and leave to firm up for about 10 mins.
Using a sharp serrated knife, cut each portion into 2cm slices on the diagonal. Put on a baking sheet, sliced-side up, and bake for 6-8 mins. Turn over and cook for a further 6-8 mins or until golden brown. Cool on a wire rack, then store in an airtight container for up to 1 month.