3 egg whites
a pinch of cream of tartar
100g caster sugar
130g whole peeled almonds
70g glace cherries
100g whole cranberries
50g dried apricots - roughly sliced
50g preserved ginger - roughly sliced
the zest of 1 orange
1 teaspoon vanilla essence
Preheat the oven to 180deg. C. Line a loaf tin with baking paper.
Fold in the fruit, nuts, orange zest and vanilla.
Wash and dry the glaced cherries before adding them, as otherwise the syrup will stain the mixture.
Lastly, gently fold in the sifted flour.
Place the mixture into the lined baking dish.
Bake for 30 to 35 minutes until lightly golden and cooked through.
Don't worry about drying it out as it's going to be toasted anyway!
Once cooked set aside to cool completely.
Using a bread knife, cut the loaf into thin slices and place them onto a lined baking sheet.
Bake at 120deg. C until crispy throughout.
Keep checking them every 10 to 15 minutes as you don't want them to brown!
The biscotti will keep in an airtight container for a couple of weeks. Your visitors will be super impressed with these colourful, fruity treats.