350g plain flour, plus extra for rolling
2 tsp baking powder
2 tsp mixed spice
250g golden caster sugar
Coarsely grated zest 1 orange
170g Fruity Nutty Cake Mix
50g blanched almond
50g shelled pistachio
Preheat the oven to 180C/fan 160C/gas 4. Line 2 baking sheets with non-stick baking paper. Put the flour, baking powder, spice and sugar in a large bowl, then mix together. Stir in the eggs and the orange zest until the mixture starts forming clumps. Using your hands bring the dough together – it may seem dry at first but keep kneading until thoroughly combined and that no pockets of flour remain. Add the Premium Nutty Cake Mix and the nuts then work the dough until evenly distributed.
Turn the dough out onto a lightly floured surface and divide into 4 pieces. Lightly flour your hands and roll each piece into a sausage about 30cm long. Place 2 of the sausages on to each tray, giving them plenty of space apart. Bake for 25-30 mins until the dough has risen, it will spread a little and feel firm when it’s cooked. It should still look pale in colour. Remove from the oven, transfer to a wire cooling rack for a few mins until cool enough to handle, then turn down the oven to 140C/fan 120C/gas 1.
Using a bread knife, cut the biscotti into slices about 1cm thick on the diagonal, then lay them flat on the baking sheets. Bake for another 15 mins, turn over, then bake again for another 15 mins until dry and golden in colour. Put the slices onto a wire rack to cool completely, then store in an airtight tin for up to one month. Perfect with a cup of tea or to give away as gifts!