Almond orange biscotti recipe

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Preheat the oven to 180°C/160˚C/gas mark 4. Lightly grease a 7 x 25cm loaf tin with melted butter. Line the tin with parchment paper, allowing it to overhang.
Place the almonds in a heatproof bowl and cover with boiling water. Set aside for five minutes to let the skins soften, then drain. Peel off the skins and pat dry on kitchen paper.
Meanwhile, use an electric beater to whisk the egg whites in a clean, dry bowl until soft peaks form. Add the sugar, one spoonful at a time, whisking well after each addition, until dissolved. Add the orange zest and whisk until combined.
In a bowl, combine the flour and cranberries. Use clean hands to move the cranberries around so that they are all coated in flour.
Fold the cranberry mixture and the almonds into the egg whites until just combined.
Spoon the mixture into the prepared pan and smooth the surface. Bake for 30 minutes or until cooked through, then remove to a wire rack and cool to room temperature.
Reduce the oven to 160°C/140˚C fan/gas mark 3. Use a serrated knife to cut the loaf crossways into 5mm-thick slices. Place the slices in a single layer on a baking tray and bake for 10 minutes or until crisp and golden.
Cool on the tray for 5-10 minutes, then remove to a wire rack to cool completely.

Almond orange biscotti