Biscotti di Novara

Method

Cream together the softened butter and caster sugar until pale and fluffy, then beat in the eggs one at a time with the vanilla extract. In a separate bowl, combine the flour, baking powder and salt, then fold into the wet mixture. Gently fold through the roughly chopped almonds, hazelnuts and candied orange peel. Divide the dough in half and shape each portion into a long log approximately 30cm in length, then bake at 180°C for 25-30 minutes until golden and firm. Allow the logs to cool slightly, then using a serrated knife, slice them diagonally into 2cm-thick biscotti. Stand the slices upright on baking trays and bake for a further 10-12 minutes at 160°C until lightly golden and crisp.