Italian Biscotti by Monica Khoo

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Ingredients
* Makes about 25 biscotti
* 1 stick (110g) butter, room temperature
* 1/2 cup (100g) sugar
* 2 eggs
* 1 1/2 tsp (6g) baking powder
* Finely grated zest of 1 lemon
* 1 tsp (5g) vanilla extract
* 1 cup mix of dried fruits (cranberries, plums, apricots and raisins)
* 1 1/4 cup (160g) all-purpose flour
* 1/2 cup (50g) nuts, optional
Directions
* Preheat oven to 180°C (350°F).Line a baking sheet with parchment paper.
* In a medium bowl beat butter and sugar until creamy, then add eggs, lemon zest and vanilla extract. Stir well.
* Add baking powder and flour and mix until well blended. Stir in dry fruits.
* Pour the dough into one long loaf or 2 smaller loafs into the prepared baking tray. The dough is pretty sticky so you can wet your spatula or use flour to be able to give the right shape.
* Bake for about 25 minutes, remove from the oven and let cool for about 30 minutes. Cut into 1/2 inch diagonal slices and place them on the baking tray. Bake for another 15-17 minutes until golden brown.