Buckwheat Hazelnut Biscotti with Dark Chocolate and Orange

Position rack in center of oven and preheat to 180C (350F). Line a large baking sheet with parchment paper.

Spread hazelnuts in a single layer on a dry baking sheet. Toast in the oven for 8-10 minutes, shaking the pan halfway through, until the skins are papery and the nuts smell fragrant. Transfer to a clean kitchen towel and let cool for 5 minutes, then rub vigorously to remove as much skin as possible. Roughly chop and set aside.

In a large bowl, whisk together buckwheat flour, all-purpose flour, 1/2 cup cocoa powder, baking powder, and salt until evenly combined. Stir in the chopped hazelnuts.

In a separate bowl or in the bowl of a stand mixer, beat together softened butter and brown sugar until the mixture is light and creamy, about 2 minutes. Add eggs one at a time, beating well after each addition. Fold in the orange zest.

Add the dry ingredients to the wet mixture and stir with a wooden spoon (or use the paddle attachment on low) until a firm, shaggy dough comes together. If dough seems too dry to come together, add water one tablespoon at a time; if too sticky, dust with a tablespoon of flour.

Divide the dough in half. On the parchment-lined baking sheet, shape each portion into a log about 30cm (12 inches) long and 5cm (2 inches) wide, pressing the edges to keep the log uniform. Leave at least 8cm (3 inches) between logs.

Bake in the center of the oven at 180C (350F) for 25-28 minutes, until the logs are firm to the touch and a skewer inserted in the center comes out clean. Remove from oven and let cool on the baking sheet for 15 minutes. Maintain oven temperature.

Using a sharp serrated knife, slice each log on a slight diagonal into pieces about 1.5cm (2/3 inch) thick. Lay slices cut-side down on the baking sheet.

Bake at 180C (350F) for 10 minutes, then flip each piece over. Return to the oven for another 8-10 minutes, until the slices are dry and crisp at the edges. Transfer to a wire rack to cool completely.

In a small saucepan over low heat, melt 2 tbsp butter. Stir in 2 tbsp cocoa powder and 2 tbsp white sugar until smooth and glossy, about 1 minute. Remove from heat.

Using a small spoon or fork, drizzle the chocolate mixture in thin lines over the cooled biscotti. Let the drizzle set for 10-15 minutes before serving or storing.