ALMOND AND ORANGE BISCOTTI

Preheat your oven to 160 deg C Line a baking tray with baking paper . Beat 2 eggs with 155gm of firmly packed brown sugar in a bowl with electric beaters until pale and creamy . Add 155gm of self raising flour , 90 gm of plain flour to the bowl , then add 125gm of sliced almonds , 1 tbs spoon of finely grated orange rind and 1/2 tsp of ground cardamon . Mix to a soft dough . Turn the dough out onto a lightly floured bench . Divide the mixture into 2 portions , shaping into two 5cm x 20 cm loaves . Bake the loaves 35 - 40 minutes until lightly golden . Transfer to a wire rack to cool . Cut the loaves into 1 cm diagonal slices with a serrated bread knife , the biscotti will be crumbly on the edges so work slowly and hold the sides as you cut . Arrange the slices on the baking trays in a single layer . return to the oven for 10 minutes on each side . Don't panic if the slices seem not quite dry as they will become crisp on cooling. Cool the biscotti completely before serving .