Berry and pistachio biscotti

Preheat oven to 180°C/160°C fan-forced. Grease 2 baking trays. Line with baking paper.

Place sugar and eggs in a large bowl. Whisk to combine. Add flour, baking powder, pistachios and berry mixture. Stir to combine. Knead dough on a lightly floured surface until smooth. Divide dough in half. Shape each half into a 30cm log. Place on prepared trays. Flatten slightly.

Bake for 30 to 35 minutes or until golden brown. Cool on trays for 20 minutes. Reduce oven temperature to 140°C/120°C fan-forced. Using a serrated knife, slice logs diagonally into 5mm-thick slices, discarding ends.

Place slices, in a single layer, on 3 baking paper-lined baking trays. Bake for 20 minutes, turning over halfway or until dry and crisp. Stand for 5 minutes. Transfer to a wire rack to cool.