Pre-heat oven to 350F / 180C. Prepare a baking sheet by lining with parchment paper or a baking mat.

Sift flour, cocoa powder, coffee powder, baking soda, baking powder, and salt together. Mix well until it’s combined.

Beat the butter and sugar until creamy. You can use a stand mixer, hand mixer or a hand-held whisk for this but obviously the time taken will vary. I beat it for 3 mins on my stand mixer.

Add the egg and vanilla extract and beat again on medium speed, scraping down the sides as you go. The mixture may look curdled, that’s totally fine.

Reduce speed to low and add the dry mixture in three additions. Gently mix until a dough is formed. If the dough is too sticky, add more flour by the tablespoon until you get a semi-sticky dough.

Chop up the nuts and chocolate chunks (if not using chocolate chips).

Fold into the dough until it's well distributed throughout.

Shape into a 1” thick log with wet fingertips onto the lined baking sheet. Mine was more of an oval, oblong log, just make sure it's not too wide because then your biscottis will be super extra long and hard to handle. Use wet fingertips, the extra moisture helps crisp up the biscotti as they bake.

Bake in the pre-heated oven at the same temperature for 20-25 mins. The top may crack a bit and you will get a lovely chocolate smell. Touch the top and it should still be soft and form a dent. Remove from oven (but leave the oven on).

Let it cool down a bit but when still warm, cut into 1” wide pieces using a serrated knife or bread knife using a gentle sawing motion. Don’t worry if the pieces crumble a bit.

Bake the pieces again by placing them upright or one side down. You need to give them another 10 mins in the oven to crisp up. If you are placing them one side down, it’s advisable to turn them over after 5 mins.

Once crispy, remove from the oven and let cool completely. They will crisp up further on cooling. Store in an airtight container for up to two weeks.