Ingredients:
1 cup whole Brazil nuts, shelled
1 1⁄3 cups all-purpose flour, sifted, extra for dusting
1⁄2 cup cocoa powder
1⁄2 cup sugar
1 tsp baking powder
1⁄2 tsp salt
2 large eggs
1 tsp pure vanilla extract
4 tbsp unsalted butter, melted and cooled

Method:
1 Preheat the oven to 350°F (180°C). Spread the nuts on a baking sheet. Bake for 5–10 minutes. Cool slightly, rub in a kitchen towel to remove excess skin, then coarsely chop.

2 Mix the flour, cocoa powder, sugar, baking powder, salt, and nuts. In a separate bowl, whisk together the eggs, vanilla extract, and butter. Combine the wet and dry ingredients to form a dough.

3 Turn the dough out onto a floured surface and form 2 logs, each 8in (20cm) long by 3in (7cm). Place on a baking sheet lined with parchment paper and bake for 20 minutes.

4 Cool slightly, then cut diagonally into 11⁄4–2in (3–5cm) thick slices with a serrated knife.

5 Return to the oven for 15 minutes, turning after 10, until golden and hard to the touch. STORE These will keep in an airtight container for more than 1 week.

BAKER’S TIP:
The hard, crunchy texture and toasted taste of biscotti is obtained by double-baking. This technique also allows them to keep well for a relatively long time.

Chocolate and Brazil Nut Biscotti