Makes about 60
4 cups plain flour
1 tsp baking powder
1 cup caster sugar
250g glacé cherries, halved
1 egg white (extra), whisked
1 Preheat oven to 180C. Line a large baking tray with baking paper. Combine flour, baking powder and salt in a bowl. Set aside.
2 Put eggs and sugar in a food processor and process until well combined. Add flour mixture, 1 cup at a time, pulsing after each addition until well combined.
3 Turn dough onto a floured surface and knead in cherries. Divide dough into 4 portions and roll into logs approximately 20cm long. Brush with egg white (extra) and bake for 30 minutes or until firm to the touch. Cool for 10–15 minutes or until cool enough to handle.
4 Reduce oven to 160C. Using a serrated knife, cut logs into thin slices. Put slices on baking trays lined with baking paper. Cook for 15–20 minutes or until biscotti is dry and crisp.
5 Cool completely before transferring to airtight containers.
Julie McKinnon provided the star of the reader recipes. Her cherry biscotti lent an international flavour and were devoured as fast as they could be made.
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