Hazelnut & cranberry biscotti

Method:

1. Preheat the oven to 160°C (150°C fan-forced). Line an oven tray with baking paper. Combine Weet-Bix, flour, baking powder, and salt in a bowl. Mix well and set aside.
2. In a large bowl, whisk the sugar and eggs for 2 minutes, until very frothy. Add vanilla and zest and whisk to combine. Add the dry mixture to the wet, and use a sturdy spoon to incorporate. Stir through cranberries and hazelnuts.
3. Scrape dough onto the prepared baking pan. Moisten hands with a bit of water, and pat into a log, approximately 30 cm long x 7 cm wide.
4. Bake 40 – 45 minutes, until lightly browned and just firm. Remove from oven, and leave to cool on a rack for 20 minutes.
5. Transfer biscuit log to a cutting board and use a serrated (bread) knife to cut into 1 cm slices. Place a cooling rack on your oven tray, and arrange cut biscotti in a single layer.
6. Return oven to 160°C and bake biscotti for 20 minutes, rotating tray half way through, until dry and just golden. Cool completely on the rack. Store in an airtight container for up to a week, and serve with a hot drink for dunking!