Stained glass biscotti
165g caster (superfine) sugar
200g plain (all-purpose) flour
50g self-raising flour
300g multicoloured glacé cherries, cut in half
80g blanched almonds
Preheat oven to 180°C.
Grease oven trays; line with baking paper.
Whisk sugar and eggs in a medium-sized bowl until combined; stir in sifted flours then cherries and nuts.
Knead dough on a lightly floured surface until smooth.
Divide dough in half, roll each portion into a 30cm log; place logs on tray.
Bake for 35 mins or until a skewer inserted into the centre comes out clean.
Cool on trays for 10 mins.
Reduce oven temperature to 150°C.
Using a serrated knife, cut logs diagonally into 5mm thick slices.
Place slices, in a single layer, on ungreased oven trays.
Bake biscotti for 30 mins or until dry and crisp, turning halfway through baking.
Cool on wire racks.