You can keep your cookies. Dip these biscotti from the award-winning espresso bar Tea Hee into a cuppa and you'll never look back
1. Sieve together the flour and baking powder then stir in the sugar, so it is well combined. Add the whole nuts and chocolate, mix again. Make a well in the centre of the dry ingredients and pour in half the egg and vanilla mixture.
2. Start to bring the mixture together, incorporating the rest of the egg, a little at a time until you have a stiff dough. Refrigerate for 1 hour.
3. Preheat oven to 170°C. When chilled divide your mixture into two and roll on a floured surface until you have two logs about 30cm long. Cover a baking sheet with parchment and place both logs on at least 6 inches apart. Bake for 25 to 30 minutes until they are firm to the touch. Allow to cool.
4. Slice each log diagonally into 1cm slices, arrange on a parchment covered baking sheet and bake for a further 20 minutes at 120°C.
5. Dunk and enjoy.
©Tea Hee
Photography Copyright © 2009 Victoria Harley
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