Polenta, orange and cranberry biscotti

Instructions

1. Preheat oven to 180°C or 160°C fan-forced. Line a large baking tray with baking paper. Using electric beaters, beat sweetener, egg, egg yolk and orange rind in a bowl for 3–4 minutes or until thick and creamy. Gently fold in flour, polenta and baking powder until just combined. Fold in cranberries until combined.
2. Shape mixture on a lightly floured surface into a 25cm-long log. Place log on prepared tray and flatten to 3cm thickness. Bake for 30 minutes or until firm. Cool for 30 minutes.
3. Reduce oven to 140°C or 120°C fan-forced. Using a serrated knife, diagonally cut log into 1cm-thick slices. Arrange biscotti in a single layer on tray. Bake for 20 minutes, turning once halfway through cooking, or until crisp. Transfer to wire racks to cool. Serve.