Mandarin almond biscotti

Method

1. Drain the mandarin segments and dry them well on paper towel. Place them well spaced apart in an airfryer, food dehydrator or low oven and dehydrate at 55°C for 12 hours or overnight. If your oven cannot go that low, use its lowest setting and keep a careful eye on them. At about 90 to 100°C they will dry in about 2 1/2 hours, but take care they don't burn as they darken more and quickly this way. Once dehydrated, roughly chop into smaller pieces.

2. Preheat the oven to 160°C and line two large baking trays with baking paper.

3. In a stand mixer fitted with the paddle attachment, beat the butter until soft. Add the sugar and beat until very light and fluffy. Add the eggs one at a time, followed by the vanilla, scraping down in between, and beat until well mixed.

4. In a small bowl, whisk together the flour, baking powder and salt. Add the almonds and dehydrated mandarin chunks and stir through. Tip into the butter mixture and mix on low until just combined.

5. Divide the dough into 3 pieces. On a lightly floured surface, shape each into a log about 4 cm wide. Place the logs on the baking trays, as far apart as possible (bake in batches if necessary).

6. Bake until very lightly browned, about 25 minutes. Gently move the logs to a cutting board and let them cool slightly.

7. With a very sharp serrated bread knife, cut the logs on the diagonal into 1.5 cm pieces. Return them to the baking sheet, spaced apart, and bake again for 15 minutes until lightly browned, turning once halfway.

8. Transfer the biscotti to an airtight container and enjoy with a cup of tea.