It's Italian week on The Great British Bake Off this week so what better recipe to share than biscotti! We've teamed up once again with self confessed chocoholic Lucy Weston AKA @littleluxuryfoods to bring you this mega chocolatey twist on the classic. 

Check her recipe from last year for Chocolate Churros (drool). And also make sure you check out her blog

Double choc biscotti

 

What you'll need:

- 80g Doisy & Dam Maca, Vanilla & Cacao Nibs flavour

- 240g plain flour (gf)

- 35g cocoa powder

- 150g sugar

- 1tsp baking powder

- 1tsp salt

- 100g unsalted butter

- 2 large eggs

- 2tsp vanilla extract


- 80g Doisy & Dam Maca, Vanilla & Cacao Nibs flavour

- A handful of unsalted pistachios


How to make:

Pre-heat your oven to 180 fan.


> Mix together the dry ingredients - flour, cocao powder, salt & baking powder.

> Next, cream the butter and sugar in a mixer if you have one (if not, use a bit of elbow grease!) Once creamy and smooth, add in the egg and vanilla and beat together.

> Then, stir in the flour/cocao mix and add in some chopped up chunks of Doisy & Dam.

> The dough mixture will be quite dense and sticky. Scrape it out of the bowl and place onto a flour dusted surface. Form the dough into a ball shape and then divide into 12.

> Roll each piece of dough into short logs (around 2 inches wide and about 1/2 an inch high)

> Transfer onto a lined baking tray and bake for 20-25 minutes.

> Leave to cool for 5 minutes then slice diagonally.

> Once sliced, place the biscotti on their sides and place back into the oven for 8-10 minutes to crisp them up a little.

> Leave them to cool on a wire rack.

For the toppings:


> Melt the Doisy & Dam bar in a bowl over a bain marie (or in a microwave but keep a close eye on it).

> Dip 1 end into the chocolate then place onto a tray and sprinkle with some chopped pistachio nuts.