• Heat oven to 180C/fan 160C/gas 4. Put the flour, cocoa, sugar, dark chocolate, baking powder and 1/2 tsp salt into a food processor. Pulse until pulverised. Add the eggs and vanilla and pulse until a dough forms. Tip the dough onto a counter dusted with flour and knead in the nuts. Divide into 4 and shape into 2.5cm wide x 30cm flat logs. Lift them onto a paper-lined baking sheet. Bake for 25 minutes. Cool.
• Use a serrated knife to diagonally cut the baked dough into 1.5cm pieces. Put on a baking sheet and cook for 15 minutes. Cool on a rack. Melt the white chocolate in the microwave or a glass bowl set over (not in) a small pan of simmering water and drizzle over the biscotti. Store for up to 10 days in an airtight container.

200g plain flour , plus extra for shaping the dough
60g cocoa powder
150g caster sugar
60g dark chocolate , chopped
¾ tsp baking powder
½ tsp salt
3 eggs , beaten
1 tsp vanilla extract
100g blanched almonds , toasted
100g white chocolate , chopped

by Pak101.com (few years ago!) / 870 views