Cranberry and white chocolate biscotti
Whisk the egg and the caster sugar for a few minutes using an electric mixer, until the mixture is pale and mousse-like, then fold in the plain flour, the baking powder, the pinch of salt, the chopped white chocolate and the dried cranberries.
With floured hands, on a floured surface, shape the dough into a log shape about 3 x 30cm (1in x 12in).
Put the log on a parchment-lined baking tray, then bake it in the preheated oven for 25 minutes, until it is just set and pale golden.
Remove the tray from the oven and allow the log to cool for five minutes.
Then, with a bread knife, cut the log at an angle, into roughly 25 slices that are about 1cm thick.
Put these slices flat on the tray and place in the oven.
Cook for 4-5 minutes on each side, until pale golden and dry.
Allow the biscotti to cool on a wire rack.