Method

• 1.
  To make the panna cotta, soak gelatine in cold water for 5 minutes to soften.

• 2.
  Meanwhile, combine cream and sugar in a saucepan over medium heat, stirring, for 3 minutes or until sugar has dissolved. Squeeze excess water from gelatine and stir into cream mixture, then stand for 30 minutes or until cooled to room temperature. Once cooled, whisk mascarpone into cream mixture until combined. Pour into 4 x 250ml (1-cup) dishes and chill for 3 hours or until set.
• 3.
  For biscotti, place the eggs, egg yolks, sugar and vanilla in a stand mixer fitted with the paddle attachement and beat until pale and creamy. Add flour, butter, a pinch of salt, milk and nuts, and stir to combine. Using floured hands, shape the dough into two logs.
• 4.
  Preheat oven to 180°C. Place logs on a baking tray and bake for 25-30 minutes or until light golden.
• 5.
  Remove from oven and allow to cool for 3-5 minutes, then, using a sharp bread knife, cuts the logs on an angle into 8mm-thick slices. Return the semi-cooked dough slices to the tray and place in the oven to toast, turning once, for about 10 minutes. Remove the biscotti and allow to cool at room temperature.
• 6.
  Place strawberries, icing sugar and amaretto in a bowl and stir to combine. Stand for up to 1 hour to macerate. Top panna cottas with strawberries and hazelnuts, and serve biscotti alongside.