We love biscotti! It’s versatile, it freezes well and makes perfect gifts. Just try these coffee chocolate biscotti for the ultimate weekend treat.

MAKES 25 // COOKING TIME 1 hour 10 min

INGREDIENTS
250 g flour
115 g brown sugar
100 g caster sugar
1 tsp baking powder
Zest of 1 lemon
½ tsp salt
60 g butter, cut into cubes
3 tbsp filter coffee, brewed extra-strong, cold
100 g milk chocolate, roughly chopped
100 g walnuts, toasted and roughly chopped
3 extra-large eggs, beaten

METHOD
1. Preheat oven to 180°C and line a tray with baking paper.
2. Combine the flour, brown and caster sugar, baking powder, lemon zest and salt.
3. Add the butter and rub in with the tips of your fingers until the mixture resembles fine breadcrumbs.
4. Add cold coffee, chocolate, walnuts and eggs. The dough should be slightly moist.
5. Place in a stand mixer and knead for 10 minutes (using a dough hook). Flour your hands and do this yourself if you do not have a mixer.
6. Divide the dough into two, using your floured hands to prevent it sticking. Shape into log-shaped pieces, about 30 cm long. Place on the baking tray and bake for 30 minutes, or until firm.

Recipe & Styling: Diane Heierli
Photography: Christoph Heierli