Inspiring vegetarian recipes
Try our vibrant veggie dishes, from meat-free lasagne to vegetable curry and vegetarian chilli
Heat oven to 180C/fan 160C/gas 4. Put the flour, cocoa, sugar, dark chocolate, baking powder and ½ tsp salt into a food processor. Pulse until pulverised. Add the eggs and vanilla and pulse until a dough forms.
Tip the dough onto a counter dusted with flour and knead in the nuts. Divide into 4 and shape into 2.5cm wide × 30cm flat logs. Lift them onto a paper-lined baking sheet. Bake for 25 minutes. Cool.
Use a serrated knife to diagonally cut the baked dough into 1.5cm pieces. Put on a baking sheet and cook for a further 15 minutes. Cool on a rack.
Melt the white chocolate, in the microwave or in a glass bowl set over a small pan of simmering water, and then drizzle over the biscotti. Serve immediately or store for up to 10 days in an airtight container.