Espresso and Dark Chocolate Biscotti

• plain flour↗300g g
• granulated sugar↗100g g
• soft light brown sugar↗50g g
• baking powder↗1½ tsp tsp
• vegetable oil↗80g g
• egg↗1 large
• vanilla extract↗2 tsp tsp
• instant coffee granules↗2½ tbsp instant tbsp

  dissolved in 3 tbsp hot water and cooled

• dark chocolate chips↗250g g

Step-by-step instructions

1. 1

   Preheat the oven to 180 °C/160 °C with convection/gas 4, and line a baking tray with parchment paper. Set aside. Place the flour, sugars, leavening agent and a pinch of salt into a large bowl, then mix.

2. 2

   Whisk the oil, egg, vanilla extract and coffee in a separate small bowl. Slowly pour the wet ingredients into the dry, mixing until a dry dough forms. Add 100 g chocolate chips and fold in gently. Knead the dough until smooth – it will be quite dry, but if it’s hard to knead, add another tablespoon of water. Divide the dough in half, shape each portion into a coil 25 × 8 cm and place both on the prepared sheet. Bake for 25–30 minutes, then let cool on the sheet for 15 minutes.

3. 3

   Reduce the oven temperature to 160 °C/140 °C with convection/gas 3. Slice the biscotti coils into 1–2 cm thick rounds with a sharp knife, yielding about 16 pieces. Return them to the sheet and bake for another 15–20 minutes, turning the sheet halfway through. Let them cool slightly on the sheet, then transfer to a rack to cool completely. Melt the remaining chocolate chips in the microwave in 20‑second intervals until smooth, or in a heat‑proof bowl over a pot of barely simmering water, then dip one end of the cooled biscotti into the melted chocolate. Place on a parchment sheet and let set. Store in an airtight container for up to five days.