White chocolate biscotti with pistachios and cranberries

225 g plain flour plus extra to dust
1tsp ground mixed spice
1tsp baking powder
Pinch fine sea salt
170g golden caster sugar
2 medium eggs
1tsp vanilla extract
50 g good quality white chocolate chopped into small pieces
50g shelled unsealed pistachio nuts
50 g dried cranberries
1 egg white,to glaze

Preheat oven to 170C/Gas3
Line a baking sheet with a silicone liner.
Sift flour,mixed spice,baking powder and salt into large bowl
Stir in the sugar and make a well in the centre

In another bowl beat the eggs with the vanilla extract
Pour into the wll in the dry ingredients and mix with a spatula.
Then press together to form a ball and knead in the chopped chocolate,pistachios and cranberries.

Turn the dough on to a lightly floured surface and divide into 4 equal pieces.
Roll each portion into a long log about 2-3 cm in diameter.
Then place on the lined baking sheet
Lightly whisk the egg white until just frothy and brush over the top of the dough.
Bake for 20 mins until risen and firm,but stil pale.
Set aside to cool for10-15 minutes and lower the oven to 120C

Using a serrated knife cut the logs into 1cm thick slices on the diagonal,lay the slices on the baking sheet and bake for 10 mins.Then turn over and bake for another 10 mins until dry and golden

Transfer to a wire rack and leave to cool completely.

Everyone who I have given these biscotti to has asked for the recipe so thank you Gordan Ramsay