Cranberry & pistachio biscotti

Beat sugar, eggs and vanilla paste in a small bowl of an electric mixer for 3 minutes, or until light and creamy.

Sift flour and baking powder into a large bowl. Add sugar mixture, cranberries and pistachios. Stir until mixture forms a soft dough.

Turn dough out onto a lightly floured surface. Divide in half. Roll each into 30cm lengths. Place on a greased oven tray.

Cook in a slow oven (150°C) for 35 minutes, or until light golden brown and firm to touch. Transfer to a wire rack to cool.

Cut into 1½cm-thick slices. Place on two oven trays.

Cook in a very slow oven (120°C) for 20 to 25 minutes, or until firm. Cool on trays.

Dip half of each biscotti into white chocolate. Place on a tray lined with baking paper. Stand at room temperature until set.