Dried Fruit Biscotti - cooking recipe

Ingredients

1 cup self-rising flour
1/2 cup sliced almonds
1/2 cup shelled pistachios
1/2 cup currants
2/3 cup dried pears or apples, finely chopped
1 tsp finely grated orange peel
2 None eggs
2 tbsp honey

Preparation

Preheat the oven to 350\u00b0F. Line 2 baking pans with parchment paper. Mix the flour, nuts, fruit and orange peel in a large bowl.
Whisk the eggs and honey in a small bowl. Make a well in the center of the flour mixture and add the egg mixture. Stir to form a thick dough.
Turn onto a clean, floured surface. Divide into 2 portions. Roll each portion into a log about 1 1/2 inches wide. Arrange the logs on 1 baking pan, leaving some space between for spreading. Bake for 30 mins. Cool completely on the pan.
Reduce oven temperature to 275\u00b0F. Cut logs into thin, diagonal slices with a very sharp bread knife. Arrange on the baking pans.
Bake for 20 mins, turning the biscotti halfway through cooking, until dry, crisp and light golden brown. Cool biscotti on wire racks. Store in an airtight container.