Fruit and almond biscotti

You can vary the fillings to suit in this traditional biscotti. Our top picks are macadamias, walnuts and chocolate chunks!

Preheat the oven to 170°C.
Beat the eggs and sugar together until pale and creamy.
Add the combined flour and baking powder and mix well. Mix in the fruit cake mix and almonds.
Turn out and knead the dough a little to make sure the fruit and nuts are incorporated. Divide the dough in half and form 2 logs.
Place the logs on a baking paper lined tray, brush with the egg white and bake for 30 minutes. Make sure it doesn’t colour too quickly.
Allow to cool for about 20 minutes and then slice into thin slices – a bread knife is best for this!
Arrange the slices in a single layer on a baking tray and bake for a further 15 minutes until the biscotti is dry and firm.
Cool on a wire rack and store in an airtight container.