Ingredients
Method
1.Preheat oven to 180°C (160°C fan-forced). Grease oven tray.
2.Whisk eggs and sugar in a medium bowl. Stir in sifted flour, baking powder and nuts; mix to a sticky dough.
3.Knead dough on floured surface until smooth. Divide dough into two portions. Using floured hands, knead one portion on floured surface until smooth, but still slightly sticky. Divide this portion into four pieces. Roll each piece into 25cm log shape.
4.Knead cocoa into remaining portion of dough until smooth. Divide chocolate dough into two pieces. Roll each piece into 25cm log shape.
5.Place one chocolate log on tray. Place a plain log on each side, press gently together to form a slightly flattened shape. Repeat with remaining logs.
6.Bake logs about 30 minutes. Cool on tray 10 minutes.
7.Reduce oven to 150°C (130°C fan-forced).
8.Using a serrated knife, cut logs diagonally into 5mm slices. Place slices, in single layer, on ungreased oven trays. Bake about 20 minutes or until dry and crisp, turning over halfway through cooking; transfer to wire racks to cool.
Biscotti can be stored in an airtight container for up to 4 weeks.
Note
