Two Italian biscotti

Method

1. Preheat the oven to 180°C/fan160°C/gas 4. Line 4 large baking trays with sheets of baking paper.
2. For the almond biscotti, spread the almonds on a baking sheet and roast in the oven for 10 minutes, until lightly golden. Remove and cool.
3. Sift the flour, baking powder and a good pinch of salt into a mixing bowl and stir in the sugar, candied peel and whole cooled almonds.
4. In a separate bowl or jug, lightly beat the eggs and egg yolks with the orange zest and vanilla extract.
5. Make a well in the centre of the dry ingredients and stir in the egg mixture until it comes together into a soft dough. If it is slightly sticky, knead in a little more flour, but don’t let it become stiff and dry. Turn out onto a lightly floured work surface and knead briefly until smooth.
6. Divide the dough into 3 and roll each piece into a long sausage, about 4-5cm wide. Lay on 2 of the baking sheets (2 on 1 sheet, well spaced apart, and 1 on the other) and bake for 25-30 minutes, until lightly golden and cooked. A skewer inserted into the centre should come away clean. Remove from the oven and cool for at least 10 minutes.
7. Meanwhile, for the chocolate biscotti, roast the hazelnuts as before for 10 minutes and leave to cool. Sift the flour, cocoa powder, baking powder and a good pinch of salt into a bowl and stir in the sugar, chocolate chips and toasted hazelnuts. Beat the eggs, yolks and vanilla together, add to the dry ingredients and shape and bake as for the almond biscotti.
8. Lower the oven temperature to 150°C/fan130°C/gas 2. Using a sharp, serrated knife, cut each log slightly on the diagonal into approximately 1.5cm thick slices. Place the biscotti, side by side, cut faces down, on the baking sheets and bake for another 20 minutes, turning halfway through, until the biscotti feel slightly firm and dry when pressed. Transfer to a wire rack and leave to cool completely. The biscotti will become harder as they go cold. Store in an airtight tin for up to 3 weeks.