We’ve simplified this classic recipe to make it quick and easy. And the best bit? Biscotti lasts for ages if kept in a well-sealed tin, so you may as well treat yourself and make double to get yourself through the week!
- 350g (12oz) plain flour, plus extra for dusting
- 50g (2oz) cocoa powder
- 1 tsp baking powder
- pinch salt
- 300g (10oz) caster sugar
- 200g (7oz) dark chocolate, chopped into small chunks
- 125g (4½oz) shelled pistachios
- 3 large eggs, lightly beaten, plus 2 egg yolks
- ½ tbsp vanilla extract
Preheat the oven to 180C/160C fan/350F/Gas 4. In a large bowl mix the flour, cocoa powder, baking powder, salt, sugar, chocolate chunks and pistachios.
Pour over the eggs, egg yolks and vanilla. Mix well and bring together to a soft smooth dough.
With floured hands divide into two logs about 30cm (11¾in) long and 6.5cm (2½in) wide & high, place on two separate baking sheets. Bake for 30 minutes until set on top then leave to cool for 10 minutes.
Reduce the oven temperature to 150C/130C fan/300F/Gas 2. With a serrated knife cut each log on the diagonal into 1cm (½in) thick slices. Lay the biscotti cut side down on the baking sheets and bake for another 20 minutes, turning the biscotti over halfway through. Leave to cool completely on a wire rack.