Method

• 1.
  Preheat oven to 180°C. Line 2 large baking trays with baking paper.
• 2.
  Whisk together sugar and eggs in a stand mixer for 5 minutes or until pale.
• 3.
  Sift flour, baking powder, cocoa and coffee together into a bowl and stir in nuts, then fold into egg mixture to form a sticky dough. Knead on a lightly floured surface a few times and shape into a 26cm-long loaf.
• 4.
  Transfer to one of the prepared trays and flatten slightly. Bake for 30 minutes or until firm. Set aside to cool for 1 hour.
• 5.
  Reduce oven to 130°C. Using a serrated knife, cut loaf into 5mm-thick slices. Place in a single layer on prepared trays and bake, turning once, for a further 40 minutes or until very crisp and dry. Set aside to cool.
• 6.
  Drizzle chocolate over half of each biscotto, allowing any excess to drip off before transferring to trays. Scatter with extra chopped nuts and chill for 20 minutes or until chocolate is set.