Biscotti with hot mocha dipping sauce recipe
 Choose from pistachio and cranberry, hazelnut and date or chocolate and orange biscotti (if you can). Perfect for dipping in a molten mocha sauce. 250g/9oz plain flour (280g/10oz plain flour, if making the chocolate biscotti)½ tsp baking powder250g/9oz caster sugar3 free-range eggs, beaten 250g/9oz plain flour (280g/10oz plain flour, if making the chocolate biscotti) ½ tsp baking powder 250g/9oz caster sugar 3 free-range eggs, beaten 220g/8oz shelled and chopped pistachios125g/4½oz dried cranberries, chopped1 lemon, zest only 220g/8oz shelled and chopped pistachios 125g/4½oz dried cranberries, chopped 1 lemon, zest only 200g/7oz shelled and chopped hazelnuts125g/4½oz dates, chopped1 lemon, zest only 200g/7oz shelled and chopped hazelnuts 125g/4½oz dates, chopped 1 lemon, zest only 50g/1¾oz melted dark chocolate, cooled to tepid temperature25g/1oz chocolate chips 35g/1¼oz chopped almonds1 orange, zest only½ tsp vanilla essence 50g/1¾oz melted dark chocolate, cooled to tepid temperature 25g/1oz chocolate chips 35g/1¼oz chopped almonds 1 orange, zest only ½ tsp vanilla essence 150g/5½oz good-quality dark chocolate150ml/5fl oz double cream100ml/3½fl oz espresso coffee100g/3½oz small marshmallows100ml/3½fl oz honey 150g/5½oz good-quality dark chocolate 150ml/5fl oz double cream 100ml/3½fl oz espresso coffee 100g/3½oz small marshmallows 100ml/3½fl oz honey Method For the biscotti base, preheat the oven to 160C/325F/Gas 3 (do not use the fan on your oven).Mix together the flour, baking powder and sugar in a bowl and add the eggs slowly to make a dough.For the pistachio and cranberry biscotti, add the nuts, cranberries and lemon zest at this point. For the hazelnut and date biscotti add the nuts, dates and lemon zest at this point. For the chocolate, almond and orange biscotti, add the tepid melted chocolate to the base dough and mix in thoroughly before adding the chocolate chips, almonds, orange zest, and vanilla essence.Knead the mixture gently and then separate and roll into two logs. Place on a lined baking tray and bake for 25 minutes in the preheated oven.Cool slightly and cut into 1-2cm/½-¾in thick slices.Return to the tray to the oven and bake for another 10-15 minutes, turn over and continue to bake for another 10-15 minutes until golden-brown. For the mocha sauce, combine all ingredients in a heavy-based saucepan and heat them gently, stirring constantly until all the marshmallows and chocolate have melted. Serve the hot mocha sauce in a cup with the biscotti on the side to dunk in. For the biscotti base, preheat the oven to 160C/325F/Gas 3 (do not use the fan on your oven). For the biscotti base, preheat the oven to 160C/325F/Gas 3 (do not use the fan on your oven). Mix together the flour, baking powder and sugar in a bowl and add the eggs slowly to make a dough. Mix together the flour, baking powder and sugar in a bowl and add the eggs slowly to make a dough. For the pistachio and cranberry biscotti, add the nuts, cranberries and lemon zest at this point. For the pistachio and cranberry biscotti, add the nuts, cranberries and lemon zest at this point. For the hazelnut and date biscotti add the nuts, dates and lemon zest at this point. For the hazelnut and date biscotti add the nuts, dates and lemon zest at this point. For the chocolate, almond and orange biscotti, add the tepid melted chocolate to the base dough and mix in thoroughly before adding the chocolate chips, almonds, orange zest, and vanilla essence. For the chocolate, almond and orange biscotti, add the tepid melted chocolate to the base dough and mix in thoroughly before adding the chocolate chips, almonds, orange zest, and vanilla essence. Knead the mixture gently and then separate and roll into two logs. Place on a lined baking tray and bake for 25 minutes in the preheated oven. Knead the mixture gently and then separate and roll into two logs. Place on a lined baking tray and bake for 25 minutes in the preheated oven. Cool slightly and cut into 1-2cm/½-¾in thick slices. Cool slightly and cut into 1-2cm/½-¾in thick slices. Return to the tray to the oven and bake for another 10-15 minutes, turn over and continue to bake for another 10-15 minutes until golden-brown. Return to the tray to the oven and bake for another 10-15 minutes, turn over and continue to bake for another 10-15 minutes until golden-brown. For the mocha sauce, combine all ingredients in a heavy-based saucepan and heat them gently, stirring constantly until all the marshmallows and chocolate have melted. For the mocha sauce, combine all ingredients in a heavy-based saucepan and heat them gently, stirring constantly until all the marshmallows and chocolate have melted. Serve the hot mocha sauce in a cup with the biscotti on the side to dunk in. Serve the hot mocha sauce in a cup with the biscotti on the side to dunk in.