These crunchy, chocolate chunk loaded, espresso spiked twice baked Italian biscuits are the perfect accompaniment to a large mug of coffee or hot chocolate. I really like the dried cherries in this recipe but you can swap them for dried cranberries if you prefer. The espresso powder enhances the chocolate flavour.

I find it quite difficult to leave these alone. I love them!

Chocolate cherry hazelnut biscotti

Makes 10-14 biscotti

300g plain flour
75g cocoa powder
2 tbsp espresso powder
3/4 tsp bicarbonate of soda
1/2 baking powder
1/2 tsp salt
75g butter
200g sugar
2 large eggs, lightly beaten
1 tsp vanilla extract
150g dried cherries
150g hazelnuts, roughly chopped
100g dark chocolate chunks

Preheat the oven to 180c/350F/Gas Mark 4. Line two large baking sheets with parchment.

Sift together all the dry ingredients.

Beat the butter and sugar together for a couple of minutes then slowly add the eggs and vanilla. Beat until everything is well mixed together. Stir in the dry ingredients, mixing until a dough forms. Stir in the nuts and chocolate chunks.

Divide the dough in half. Working with one log at a time, roll the dough into 12 inch long logs. Flatten the logs into a rectangle with the palm of your hand so they are 1/2 to 1 inch thick. Transfer to the baking trays.

Bake the logs for 25-30 minutes or until slightly firm. Remove from the oven and leave to cool for 20 minutes.

Using a serrated knife, cut the logs into slices. Return to the oven and bake for a further 10-15 minutes. Transfer to a wire rack to cool.



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