Prepare 40g of softened butter. If using cold butter, microwave for 30 seconds.

In a bowl, mix 70g sugar with the softened butter until smooth.

Add 1 egg to the mixture and stir until fully combined and smooth.

Sift 150g all-purpose flour into the bowl.

Sift 0.5 tsp salt and 0.5 tsp baking powder into the bowl.

Mix the ingredients until a smooth dough forms.

Add 30g almonds and 20g cashews to the dough and mix well.

Shape the dough into a thick rectangular log on plastic wrap, wrap tightly, and refrigerate for 15 minutes.

Preheat the oven to 200°C and bake the dough log for 30 minutes.

Remove the biscotti from the oven and cool on a wire rack for at least 10 minutes.

Slice the biscotti into desired thickness once cooled.

Place sliced biscotti on a baking tray with cut sides up and bake at 200°C for an additional 15 minutes.