Makes 20 - 24

These Abruzzese biscotti are dense and richly flavoured with dark chocolate and cinnamon. An ideal biscotti for dipping in espresso.

325 Grams All Purpose Flour

2 tsp Baking Powder

1/2 tsp Ground Cinnamon

50 Grams Best Quality Dark Cocoa Powder

240 Grams Almond Flour

3 Large Eggs

1 Large Egg Yolk

50 Grams White Sugar

175ml Liquid Honey

Zest of 1 Large Orange

1 tsp Vanilla Bean Paste or Good Vanilla Extract

350 Grams Melting Chocolate Buttons or Best Quality Chocolate Chips

In a large bowl whisk the flour, baking powder, cinnamon, cocoa and almond flour - set aside.

In the bowl of an electric mixer, use the paddle attachment to blend the eggs, yolks, sugar, honey, zest and vanilla until smooth. Tip in the flour mixture and blend until just combined.

Tip out onto a work surface, bring the dough together with your hands. Dust your surface with flour and roll the dough out to a 1/4 inch thickness. Use a diamond cookie cutter to cut out individual biscotti.

Place on a lined tray, leaving an inch between each. Chill for 10-15 minutes.

Bake in a preheated 350 oven for 8 minutes to start. Rotate the pan and cook for another 4-6 minutes until firm and lightly puffed up.

All to cool.

For the chocolate, use a double boiler (large bowl set atop of pot of simmering water) to gently melt the buttons or chips until liquid.

Use a fork to hold each biscotti while dunking in the chocolate. Allow the excess chocolate to drip away before placing back on the lined tray. Continue with remaining biscotti.

Chill to set the chocolate.

Drizzle remaining chocolate over top to create some texture. Chill again.

Use a small paring knife to remove any chocolate pools around the biscotti.

Dust with cinnamon to finish.