I made this biscotti for a small gathering with friends in Canberra. Surprisingly it took me longer to cook than it would take me to bake a cake. I made biscotti once with my mum, but this time I used butter and it made a delicious difference. In this biscotti, I used raw cashew nuts - conventional recipes don't use cashews, but the soft nuts crisped up in the oven and suited the biscotti base quite well. I put lemon, lime & orange zest in the mix, which really complemented the plainness of the flour and subtleties of the cashews!