Coffee and hazelnut biscotti

Step 1

Whisk ½ cup caster sugar and 1 egg together in medium bowl; stir in ¾ cup plain flour, ½ teaspoon baking powder and 1 tablespoon espresso-style instant coffee.

Step 2

Stir in 1 cup coarsely chopped toasted hazelnuts; mix to a sticky dough. Using floured hands, roll into a 20cm log. Place on greased oven tray. Bake in moderate oven 25 minutes or until browned lightly and firm; cool on tray.

Step 3

Using a serrated knife, cut log, diagonally, into 1cm slices; place on ungreased oven tray. Bake in moderately slow oven 15 minutes or until dry and crisp, turning halfway through; cool on wire racks. Spread 100g melted dark chocolate over one cut side of each biscotti. Allow to set at room temperature.