1 tablespoon instant espresso coffee
1 tablespoon boiling water
100 grams butter at room temperature
1 cup caster sugar
1 egg yolk
1 teaspoon vanilla extract
2 ¼ cups plain flour
1 teaspoon baking powder
¼ teaspoon sea salt
1½ cups roughly chopped dark chocolate
Preheat the oven to 180˚C.
Dissolve the coffee in the boiling water and set aside.
Cream the butter and sugar until light and fluffy. Whisk the egg, egg yolk, vanilla and coffee together and beat into the butter mixture.
Combine the flour, baking powder, salt and chocolate. Add to the butter mixture and using a large metal spoon, gently but thoroughly fold together, making sure there are no hidden pockets of flour in the dough.
Tip onto a baking paper lined baking tray and using the paper as a guide, form into a flattish log about 35 cm long. The dough is very soft so using the baking paper is essential.
Bake for 25-30 minutes until lightly golden and firm, turning the tray for even browning.
Cool completely. If the log is sliced while hot the chocolate will run and the biscotti will look messy.
Preheat the oven to 150˚C.
Using a serrated knife, cut the log on a slight diagonal, into 1 cm thick slices
Place cut side down on a lined baking tray and bake for 10 minutes then turn over and bake for a further 10 minutes until golden and dry. Transfer to a cooling rack and once cold, store in an airtight container. Makes about 24