Step 1

Preheat the oven to 190°C, gas mark 5 and line a large baking tray with baking parchment. In a small bowl, combine the flour, cocoa powder, baking powder and salt.

Step 2

Beat together 2 eggs, the golden caster sugar and vanilla extract using a wooden spoon in a large bowl for a few minutes, or until well combined. Stir in the dry ingredients from the small bowl and the almonds and white chocolate, until a thick dough forms.

Step 3

Shape the dough into a log about 20cm long. Beat the remaining egg, then brush some over the dough. Sprinkle with the granulated sugar, then bake for 30 minutes until firm.

Step 4

Set the dough aside to cool at room temperature for 10 minutes, then freeze for 20 minutes to solidify the chocolate chunks. Lower the oven temperature to 170°C, gas mark 3.

Step 5

When the dough is cold, use a serrated knife to slice it diagonally into 1cm-thick slices, then arrange on a baking tray. Bake the biscotti for 20 minutes more or until crisp.

Step 6

Transfer the biscotti to a rack to cool, then drizzle with the melted milk chocolate and allow to set. The biscotti will keep for up to 2 weeks in an airtight tin.