Chocolate and Almond Biscotti

Chocolate and Almond Biscotti
100g whole blanched almonds
100g unsalted butter
3 medium eggs
200g caster sugar
1/2 tsp vanilla extract
325g plain flour
2 tsp baking powder
Pinch of salt
3 tbsp cocoa powder
110g dark chocolate (about 70%), roughly chopped

Heat oven to 180ºC. Put the nuts on a small baking tray and toast in the oven for 6-8 minutes, or until golden brown. Leave to cool a bit, then chop each nut in half and set aside. Gently melt the butter in the microwave (use 10-20 second bursts) and leave to cool slightly. Put the eggs in a large mixing bowl and whisk until frothy. Add the sugar and vanilla extract and whisk until very thick. Pour the melted butter into the bowl and whisk until combined. Sift in the flour, baking powder, cocoa and salt. Stir with a wooden spoon until well combined. Stir in the chopped nuts and chocolate. Split the mixture in half and place each half on a lined baking tray. Using your hands, mould the dough into a log shape. Place in the oven and bake for approximately 25 minutes, or until barely firm when gently pressed in the centre. Remove from the oven and allow to cool completely. When cooled, reheat the oven to 180ºC. Using a serrated bread knife, gently slice the log into 1cm slices and place them on a baking sheet. Place in the oven and bake for 10 minutes until firm and dry. Remove from the oven and leave for about 5 minutes before transferring to a wire rack to cool completely.

You will also need:
150g dark chocolate (about 70%)

When the biscotti has cooled completely, melt some dark chocolate either over a pan of hot water or in the microwave. Dip one end of each biscotti into the chocolate and then place on a sheet of baking paper to set.