Pecan and white chocolate biscotti

MAKES 90

155 g (5½ oz/1¼ cups) plain (all-purpose) flour

½ teaspoon baking powder

80 g (2¾ oz/¹/₃ cup) caster (superfine) sugar

2 eggs

½ teaspoon finely grated lemon zest

½ teaspoon natural vanilla extract

30 g (1 oz/¼ cup) lightly toasted chopped pecans

30 g (1 oz) white chocolate chips

100 g (3½ oz) white chocolate, roughly chopped

1  Preheat the oven to 170°C (325°F/Gas 3). Line two large baking trays with baking paper.

2  Sift the flour and baking powder into a bowl. Add the sugar and mix well. Make a well in the centre and add the eggs, lemon zest and vanilla. Use a large metal spoon to stir until just combined. Mix in the pecans and the chocolate chips. Knead for 2–3 minutes on a lightly floured surface. Divide the dough into two equal portions and, using lightly floured hands, roll each into a log about 25 cm (10 inches) long and 3 cm (1¼ inches) wide.

3  Place the logs on the prepared trays. Bake for 20–25 minutes, or until just golden and firm to the touch. Remove from the oven and cool slightly. Reduce the oven temperature to 150°C (300°F/Gas 2).

4  Cut each log into 5 mm (¼ inch) slices. Spread the biscotti well apart on the trays and bake for 6 minutes. Flip them over and cook for another 6 minutes, or until lightly golden and crisp. Transfer to a wire rack to cool completely.

5  Place the chopped chocolate in a heatproof bowl over a saucepan of simmering water, ensuring the bowl doesn't touch the water. Dip the biscotti in the chocolate or drizzle the chocolate over the biscotti with a spoon. Allow the chocolate to set. These biscotti will keep, stored in an airtight container, for up to 3 weeks.