A perfect accompaniment to that cup of coffee – a biscotti. Traditionally, these are made using hazelnuts; however, we have a nut allergy sufferer in our house so nuts are out. This recipe uses chocolate chips which work well and also has a small amount of vanilla. I make these in two different sizes: the normal size and a smaller – bite sized – version. Today I have made the smaller ones, but I will include instructions for both.

Biscotti are baked twice.

Ingredients

• 225g self-raising flour
• 1/4 teaspoon of baking powder
• a pinch of salt
• 100g sugar
• 100g chocolate chips (drops)
• 2 large eggs
• 1 teaspoon vanilla essence

Today, I used plain chocolate chips – but these also work well with milk chocolate and white chocolate (sometimes I use a mixture of different colours).

Weight out the dry ingredients (flour, baking powder, salt, sugar and chocolate) into a mixing bowl and stir them up (note the photograph below has the dry ingredients in a glass bowl – I should have used a ceramic bowl as it is hard to tell I haven’t just tipped it all out onto the work surface).

In a separate bowl mix the two eggs with the vanilla essence.

Add the eggs to the dry ingredients and work into a dough (it may feel a bit dry; but, use your hands form into a ball). Again, the photograph below is the dough in a glass bowl.

If you are making large biscotti, you will need to split this dough into two and if you are making the small, bite-size version, split the dough into six.

Which ever size biscotti you are making you will need to roll each of your dough balls into ‘logs’. Use a floured surface and leave the outer side of each log coated in flour.

Roll them out to about 25cm long and place them on a non-stick, greased or lined baking tray.

I have six logs but, if you are making large ones, you will have two, much fatter logs.

These need to be baked in the oven at 170C for 20 to 30 minutes (20 mins for the small ones and 30 mins for the large ones). Remove them from the oven and place each log onto a cooling rack. Leave them for at least 10 minutes to firm-up. At the same time, turn down the oven to 150C (ready for the second bake).

The logs now need to be cut. Traditionally, these are cut at an angle. Take care as they are still quite delicate.

Once cut, they are placed back onto the baking tray and are ready for their second bake.

These go back in the oven for 15 to 20 minutes (15 for the small ones, 20 for the larger ones). Half way through this time, turn each biscotto over. Once they have had their second bake, take them out and let them cool on a rack.

Once cooled, they are ready to be enjoyed with a cup of coffee.

Yum