CHOCOLATE HAZELNUT BISCOTTI

Preheat oven to 170 degrees Celsius and roast the hazelnut for 10 mins. 2. Leave to cool. Chop and leave aside. (Alternatively, you can stick the nuts into a ziplock bag and pound with the bottom of a sturdy mug.) 3. Preheat oven to 190 degrees Celsius for the biscotti.

In a huge bowl with an electric mixer... 1. Mix butter for 2 mins. 2. Add in sugar and continue mixing till fluffy. 3. Add in egg and mix till combined.

In a separate bowl... 1. Sift flour and combine with salt + baking soda + baking powder + cocoa powder. 2. Slowly pour flour mixture into the butter mixture and mix until combined. 3. Add in chopped hazelnut + chocolate chips. 4. With flour-ed hands, take out dough and put on tray lined with baking paper. 5. Shape the dough into a log and flatten slightly.

Bake for 25 mins on 190 degrees Celsius. 2. Remove from oven and let cool for 30 mins. While waiting for it to cool ... 3. Preheat oven to 150 degrees Celsius. 4. Slice up to as thin/ thick as you like.

Place sliced pieces (cut side up) onto tray and stick into oven at 150 degrees Celsius for 30 mins.