Step 1

Preheat oven to 160ºC (325ºF).

Step 2

Sift flour, baking powder and caster sugar into a large bowl.

Step 3

In another bowl whisk eggs, vanilla and orange rind.

Step 4

Add the cranberries and broken up cashew nuts into dry ingredients.

Step 5

Add egg mixture and combine with a wooden spoon.

Step 6

Mix with your hands to combine completely into a ball.

Step 7

Turn the dough out onto a very well floured surface and knead until smooth.

Step 8

Keep adding flour if mixture gets too wet.

Step 9

Divide into two equal portions and roll into 15cm long logs (or shorter if you want larger biscotti).

Step 10

Place on a silpad or well greased baking sheet.

Step 11

Bake for 30 minutes or until firm.

Step 12

Set aside and allow to cool for 10minutes before slicing with a serrated knife into 3mm thick slices.

Step 13

Place the slices on baking trays lined with baking paper or silpad and bake for a further 8-10minutes until golden and crisp. Watch at this stage as you dont want them to go too brown .

Step 14

Allow to cool on trays.