Recipe: Chocolate hazelnut biscotti

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Makes about: 40

1 cup (125g) raw hazelnuts
1 2/3 cups (250g) plain flour
2 tbs Dutch cocoa
3/4 cup (175g) caster sugar
1/2 tsp baking powder
1 tsp ground cinnamon
3 eggs, lightly beaten
 Finely grated rind of 1 orange

1. Preheat oven to 200C. Roast nuts on an oven tray for 10 minutes or until golden and skins are flaking. Rub well in a clean tea towel to remove skins. Chop coarsely.
2. Sift flour, cocoa, sugar, baking powder and cinnamon into a bowl. Combine eggs, orange rind and nuts in a separate bowl. Gradually add egg mixture to dry ingredients, stirring to form a dough. Turn out on to a lightly floured surface. Knead briefly then halve. Shape into two 25cm-long logs. Place logs on a baking paper-lined oven tray. Bake for 15 minutes. Remove from oven. Stand for 5 minutes.
3. Slice logs diagonally into 5mm-thick slices. Place slices on oven trays and return to oven for 10 minutes or until dry. Cool on a wire rack, then store in an airtight container for up to 2 days.

Recipe: Jane Hann. Food preparation: Theressa Klein. Hair & make-up: David Novak-Piper.