Use dehydrated seasonal stone-fruit to create a delicious chewy Biscotti. Once cooled, package in a small tin or clear cello bag tied with ribbon. These sweet, nutty cookies make a charming gift for coffee or tea lovers.

Ingredients

•            2 cups plain flour

•            1 ½ teaspoons baking powder

•            ¾ cup white sugar

•            ¾ cup roasted almonds

•            ¾ cup chopped dried peaches (or other dried stone fruit)

•            3 eggs

•            2 teaspoons vanilla extract

Method

1.         Preheat the oven to 160°C. Line a large baking tray with baking paper.

2.         In a large bowl, sift together the flour and baking powder. Stir in the sugar and almonds.

3.         Add the eggs and vanilla extract, mixing until just combined. Fold through the chopped dried peaches.

4.         Turn the dough out onto a lightly floured surface. Divide into two equal portions and gently knead each piece until smooth.

5.         Shape each portion into a log about 25–30 cm long and flatten slightly.

6.         Place the logs on the prepared tray and bake for 35 minutes, or until lightly golden. Remove from the oven and allow to cool completely.

7.         Using a serrated knife, slice the logs diagonally into 1 cm thick pieces. Arrange the slices cut side up on the baking tray.

8.         Return to the oven and bake for a further 10–15 minutes, or until crisp and dry.

9.         Cool completely on a wire rack before storing in an airtight container.