Ever since Paul Hollywood made some biscotti on GBBO, I've wanted to make some. I found a couple of recipes on line that I liked, so I took ideas from them and made some chocolate ones. Also had a packet of hazelnuts in the cupboard that needed using, so added those to the mix.
Preheat oven 180c/gas4 Line 2 baking trays with silicone or baking parchment
I used a food processor - put in 320g plain flour, 30g cocoa, 1 tspn bicarbonate of soda, 160g chocolate chunks, milk or plain, 250g hazelnuts and 1 tspn salt and pulse till the chocolate and hazelnuts are pea size.
Beat 4 large eggs and 200g caster sugar till fluffy then add the flour mixture and fold in - or use a food mixer on low speed.
Turn the dough out on to a floured surface and divide into 3. Shape each into a 45cm log. Put onto the baking trays and flatten gently. Brush the tops with egg wash made from a beaten egg white and sprinkle with granulated sugar.
Bake for 20-25mins then cool on a wire rack.
When they are cool, cut on the diagonal to the size you want.
Bake again on the trays for 10-12 mins, till the biscotti are firm and dry then cool on a wire rack.
They keep well in a tin for about 2 weeks or you can freeze them.
As you can see, I decorated them with some white and dark chocolate icing. The hazelnuts added a good extra texture as did the icing and they have a lovely crunch. A nice treat, but maybe the icing's a bad idea if you want to dip them into coffee!