Hazelnut and dark chocolate biscotti

Hazelnut and dark chocolate biscotti
Serves: 4
Preparation time: 15 minutes ,Baking time: 55 minutes,Oven temperature: 180°C

• 500ml (270g) cake flour
• 5ml baking powder
• 45ml (40g) butter
• 235mI (200g) sugar
• 2 large eggs
• 2,5mI vanilla essence
• 100g raw hazelnuts, coarsely chopped
• 100g dark chocolate, chopped
• l50g white chocolate

1. Sift together the flour and baking powder and add a pinch of salt.

2. Cream the butter and the sugar until light. Add the eggs one at a time, beating well after each
addition. Add vanilla essence, then stir in the hazelnuts and the dark chocolate.

3. Sift the dry ingredients over the egg mixture and blend until the mixture forms a soft dough.

4.Halve the dough and roll it into 30cm-long logs - lightly flour the surface and your ha nds to prevent sticking. Bake for 35 minutes or until golden. Remove from the oven and cut into slices. 5 Lower the oven temperature to 150°C and return for a further 20 minutes to dry. Remove from the oven and leave to cool.

6 Melt the white chocolate over a double boiler. Dip one side of each biscotti into the chocolate. Place onto a wire rack or greaseproof paper to set.