Line 2 baking sheets with a liner or baking parchment
Preheat the oven to 200°C/ 180°C fan/ gas mark 6/ 400°F
Chop the cranberries into manageable pieces - 2 or 3. Easiest with kitchen scissors
Chop the hazelnuts into similar sized pieces, using a very sharp knifeChop them in small batches, – about a quarter at a time to avoid them scattering around the kitchen.
Break the eggs into a small mixing bowl. Add the vanilla essence and mix
Weigh all the dry ingredients into a large mixing bowl. (Flour, baking powder, salt, sugar)
TO MAKE THE BISCOTTI:
Stir the dry ingredients until they are thoroughly mixed. Add the cranberries and hazelnuts to the dry ingredients and stir to combine. Add the eggs to the mixture and mix thoroughly. Use a spoon and then your hands
Divide the dough in two and roll each into a log shape 25cm long by about 5 cm high
Cook for 30 minutes until light brown
Remove from the oven and leave for 5 minutes to slightly hardenLeave the oven on
Slide the biscotti loaf onto a chopping board and cut into 1 cm slicesMind your fingers - the loaf is hot
Put the slices back on the baking sheet. Cook for 10 more minutes
Turn the biscotti over and cook for a further 5 minutes until golden brown.You may need a few extra minutes, depending on size and especially if you like your biscotti very crunchy
Turn the biscotti onto a wire cooling rack.
Storage: Biscotti will keep for at least a couple of weeks in an airtight container. (I often keep them for a month.) They don't need to be refrigerated.