Triple chocolate biscotti

Name: Triple chocolate biscotti
Prep time: 25 min
Cook time: 50 min
Total time: 1 h 15 min
Yield: 20
Ingredients: 200 g plain flour; 50 g cocoa powder; ½ tsp baking powder; ½ tsp salt; 3 Waitrose British Blacktail Free Range Medium Eggs; 130 g golden caster sugar; 1 tsp vanilla extract; 50 g almonds, roughly chopped; 100 g white chocolate, chopped; 25 g granulated sugar, for sprinkling; 50 g milk chocolate, melted

With three different types of chocolate baked inside, these biscuits from Martha Collison are just the thing for dunking into espresso, or crumbling over ice cream.

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Vegetarian

Makes20
CourseCake
Prepare25 mins
Cook50 mins
Total time1 hr 15 mins

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200g plain flour
50g cocoa powder
½ tsp baking powder
½ tsp salt
3 Waitrose British Blacktail Free Range Medium Eggs
130g golden caster sugar
1 tsp vanilla extract
50g almonds, roughly chopped
100g white chocolate, chopped
25g granulated sugar, for sprinkling
50g milk chocolate, melted

Preheat the oven to 190°C, gas mark 5 and line a large baking tray with baking parchment. In a small bowl, combine the flour, cocoa powder, baking powder and salt.
Beat together 2 eggs, the golden caster sugar and vanilla extract using a wooden spoon in a large bowl for a few minutes, or until well combined. Stir in the dry ingredients from the small bowl and the almonds and white chocolate, until a thick dough forms.
Shape the dough into a log about 20cm long. Beat the remaining egg, then brush some over the dough. Sprinkle with the granulated sugar, then bake for 30 minutes until firm.
Set the dough aside to cool at room temperature for 10 minutes, then freeze for 20 minutes to solidify the chocolate chunks. Lower the oven temperature to 170°C, gas mark 3.
When the dough is cold, use a serrated knife to slice it diagonally into 1cm-thick slices, then arrange on a baking tray. Bake the biscotti for 20 minutes more or until crisp.
Transfer the biscotti to a rack to cool, then drizzle with the melted milk chocolate and allow to set. The biscotti will keep for up to 2 weeks in an airtight tin.

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