INGREDIENTS

• 375ml (1½ cups) cake flour
• 125ml (½ cup) white granulated sugar
• 7.5ml (1½ tsp) baking powder
• 300g chocolate chips
• 15ml (1 Tbsp) instant coffee
• 15ml (1 Tbsp) hot chocolate
• Small pinch of fine salt

METHOD

• Mix all ingredients together in a mixing bowl
• Turn out onto a floured surface. Dust with flour and fold in the flour to smooth out the dough
• Divide into 2 equal logs, 3cm in diameter and 2cm high
• Bake for 20 – 25 minutes
• When removing from the oven, dough should be just-baked; even a little under. Allow to cool for 2 minutes and then cut into 1cm slices. If you want it longer, cut it at a slant
• Place back on the baking tray flat and return to the oven.  Bring temperature up to 180˚C and then switch it off, leaving biscotti inside to dry slowly. Do not brown them

This biscotti is so tasty; not over-sweet; perfect for coffee or a condiment for a chocolate mousse. I prefer them not being too dry, crisp on the outside and chewy on inside

Chef Juan Neethling is the Executive Chef at Southern Sun Waterfront in Cape Town’s bustling foreshore. In 2018 he was awarded the Unilever Food Solutions Senior Chef of the year. From trainee chef at the Lord Charles Hotel in Somerset West to over 20 years working in various hotels, fine dining restaurants and wine farms, Juan combines his love for cooking at home with his 5-star expertise in creating easy and accessible recipes anyone can try.