Chocolate & hazelnut biscotti

• medium eggs↗2
• caster sugar↗100g g
• plain flour↗250g g

  plus extra for dusting

• ½ tsp bicarbonate of soda tsp
• zest 1 orange
• toasted hazelnuts↗25g g

  roughly chopped

• chocolate chips↗25g g

Step-by-step instructions

1. 1

   Heat oven to 180C/160C fan/gas 4 and line a large baking sheet with baking paper. Whisk together the eggs and sugar until light and fluffy. Sift the flour and bicarbonate of soda into a bowl, then add the orange zest, hazelnuts and chocolate chips. Fold into the egg mix to make a soft dough. Tip onto a lightly floured surface, shape into a 25cm sausage shape with lightly floured hands, then transfer to baking sheet. Flatten to a 3cm thickness, then bake for 30 mins until lightly browned on top.

2. 2

   Remove and slide onto a chopping board, then reduce the oven to 160C/140C fan/gas 3. Cut the log into 1cm thick slices and return to the baking sheet, cut-sides up. Bake for 10-15 mins until crisp, then cool on a wire rack. Will keep in a tin for 3 weeks.