Chocolate Biscotti

Ingredients

• 200g plain flour 
• 60g cocoa powder 
• 175g caster sugar 
• 100g quality dark chocolate (70%) 
• 100g hazelnuts 
• ¾ tsp baking powder 
• ½ tsp of sea salt
• 3 medium free-range eggs 
• 1 tsp vanilla extract

Directions

1. Heat the oven 180ºC. Line 2 large baking trays with baking paper. 
2. Very roughly chop the chocolate and hazelnuts. Put the flour, cocoa, sugar, half of the chocolate, baking powder and sea salt into a food processor. Pulse until the mixture resembles fine crumbs. Beat together and add the eggs and vanilla and pulse until the dough just comes together. 
3. Tip onto a floured surface, add the hazelnuts and half the chopped chocolate and work the dough to a ball.
4. Divide the dough into 2 pieces and shape each piece into a log approximately 3cm x 30cm. Carefully transfer the dough logs onto one of the baking trays and bake for 25 minutes, until hard on the outside but not all the way through – this will allow you to slice the biscotti without the log crumbling.
5. With a serrated knife, cut the biscotti diagonally into 1.5cm-thick slices. Arrange the slices on the baking sheets and bake for 15 to 20 minutes, until firm. The biscuits may still seem a little soft but they will firm up as they cool. 
6. Melt the remaining chocolate in a bowl over a pan of gently simmering water. Drizzle it over the biscotti and leave for about 20 minutes to set. These will keep in an airtight container for a few days.