Ingredients
Method
1.Preheat the oven to 180°C. Arrange hazelnuts on an oven tray and bake for 8-10 minutes until lightly toasted. Cool, rub in a tea towel to remove the skins, then roughly chop.
2.Sift the flour, baking powder, coffee, cocoa and a pinch of salt into a large bowl. Add the chopped hazelnuts and chocolate and gently toss together.
3.Using an electric beater, beat the eggs, sugar and vanilla for 5-8 minutes until thick and creamy. Add the egg mixture to the flour mixture and mix well.
4.Turn mixture out onto a lined baking tray and use wet hands to shape it into a 30cm x 10cm log. Bake for 25-30 minutes until pale golden. Cool completely.
5.Carefully cut into 5-8mm-thick slices and lay on 2 lined trays. Reduce oven to 165°C and bake for 10-15 minutes, turning biscotti over halfway through, until toasted and dry to the touch. When cold, store in an airtight container.
For extra decadence dip the ends of this biscotti into melted dark chocolate. When set, brush ends with edible gold dust. **Check label if eating dairy free.
Note
