Triple-chocolate Biscotti

Just right for the chocolate lover in your life, these crunchy biscuits are easy to make and adapt with your choice of nuts and dried fruit.

Hands-on time 20min, plus cooling. Cooking time about 55min. Makes about 40

◆ 175g (6oz) plain flour, plus extra to dust ◆ 175g (6oz) caster sugar ◆ 25g (1oz) cocoa powder ◆ 1tsp baking powder ◆ 2 medium eggs, beaten ◆ 75g (3oz) each milk and white chocolate, chopped into small chunks ◆ 75g (3oz) pistachios

1 Preheat oven to 180°C (160°C fan) mark 4. Line 2 large baking sheets with baking parchment. Put flour, sugar, cocoa and baking powder into a large bowl and mix. Add eggs and stir until mixture starts to form clumps, then bring together with your hands, kneading until dough is smooth. Knead in chocolate chunks and pistachios until evenly distributed (the dough will be quite stiff). 2 Tip dough out on to a lightly floured surface and divide in half. With lightly floured hands, roll each half into a 35cm (14in) sausage-shape. Transfer rolls to prepared sheets. 3 Bake for 30-35min until dough has spread and feels firm to the touch. Remove from oven, carefully transfer to a wire rack for 15min until cool enough to handle (reserve lined baking sheets). Turn down oven to 140°C (120°C fan) mark 1. 4 Using a bread knife, cut each roll on the diagonal into 1cm (½in) thick slices, then lay the slices cut-side up on the baking sheets. Bake for 15-20min until biscuits are beginning to feel dry – they’ll harden on cooling. 5 Transfer to wire racks to cool completely before serving.

PER BISCUIT

71cals, 2g protein, 3g fat (1g saturates), 10g carbs (7g total sugars), 1g fibre

TO STORE

Once cooled, store biscotti in a tin or airtight container for up to 1 month.