Choc Chip Biscotti
225g/8oz/2¼ cups plain (all-purpose) flour plus extra to dust
75g/3oz/scant ⅓ cup caster (superfine) sugar
½ tsp baking powder
a pinch of salt
2 medium (US large) eggs, beaten
1 tbsp milk
grated zest of 1 orange
25g/1oz/¼ cup hazelnuts
4 tbsp plain (semisweet) chocolate chips
1 Preheat the oven to 200°C/400°F/Gas 6.
2 Sift the flour into a large bowl. Stir in the sugar, baking powder and salt. Make a well in the centre and stir in the beaten eggs, milk, orange zest, nuts and chocolate chips.
3 Turn out the dough on to a lightly floured surface and knead into a ball. Roll out into a 25cm/10in long cylinder and place on a non-stick baking sheet. Flatten slightly.
4 Bake in the oven for 20–25 minutes until pale golden. Reduce the oven temperature to 150°C/300°F, Gas 2 and place the biscotti cylinder on a board. Cut into 20 slices.
5 Place the slices on the baking sheet and return to the oven for 15 minutes or until golden brown and dry.
6 Transfer to a wire rack and set aside to cool completely.