French Glacé Cherries and Almond Biscotti

Method

Preheat the oven to 190°C/fan 170°C, 375°F, gas mark 5.

Place the self-raising flour in a bowl and the orange zest, sugar, almonds and French glacé cherries.

Beat together the eggs and butter. Add to the flour and mix to a dough. Turn out onto the surface and cut in half.

Shape each half into a log 24 cm long. Space well apart on a greased baking sheet and flatten each until about 7cm wide. Bake for 20 minutes.

Leave to cool for 20 minutes then cut each piece using a serrated knife into about 12 slices. Space the biscuits slightly apart and return to the oven for a further 15 minutes.

Serve with espresso or a sweet wine.