Hazelnut and Ginger Biscotti with Dark Chocolate

Equipment: Grease a flat baking tray and line with baking paper.

Preheat the oven to 160°C fan bake.

Whisk the flour, sugar, cocoa, baking powder and salt together in a large bowl. Add the ginger and hazelnuts and toss so the ginger is coated in flour and not clumped together.

Whisk the cooled butter, eggs, oil, zest and vanilla together, then tip into the flour mixture and stir to make a dough.

Tip onto a lightly floured bench and finish bringing the dough together with your hands. Divide into two pieces and, using your hands, roll each piece into a 20cm log. Place on the baking tray, spacing them well apart, then gently flatten the top of each log.

Bake for about 30–35 minutes until firm to the touch. Set aside to cool for 1 hour.

Reduce oven temperature to 150°C regular bake.

Using a sharp bread knife, slice the logs on the diagonal into 1cm-thick slices, then place the slices cut side down back on the baking tray. Bake for about 25 minutes or until they look dry and crisp. Cool completely before dipping in chocolate.

To finish: Melt the chocolate in a heatproof bowl, either set over a saucepan of simmering water (don’t let the base of the bowl touch the water) or in short bursts in the microwave, stirring in between each burst. Don’t let the chocolate get too hot.

Half-dip each biscotti in the chocolate, letting the excess drip back into the bowl. Place on a baking paper-lined tray and leave in a cool place until fully set, about 2 hours.

If you have leftover chocolate, gently rewarm and pour into a small zip lock bag. Snip off a tiny corner and drizzle the chocolate over the biscotti.

CORRECTION: The previous version of this recipe (as printed in Last Page Baking of issue 124) accidentally omitted the sugar. Please use the corrected recipe below, which includes ¾ cup (165 grams) caster sugar. Thank you for your understanding, and happy baking!