Chocolate Biscotti

Method

1. Preheat the oven to 190 degrees C. Lightly grease a large baking sheet.
2. In a large bowl, mix together Golden Cloud cake mix and cake wheat flour. Make a well in the centre, add eggs, margarine and coffee essence. Using an electric mixer or rotary beater, beat until dough leaves the sides of the bowl.
3. On a lightly floured board, divide dough into two halves. Roll each half into a log about 5cm in diameter.
4. Roll each log gently to the edge of the board and then transfer onto a baking sheet. 
5. Flatten the top of each cookie log until it is about 8cm wide. Bake for 20 minutes. Remove from the oven and let stand for 10 minutes.
6. Reduce oven temperature to 180 degrees C.
7. Gently slide one cookie log onto a cutting board. Using a serrated knife, slice each log across the width into 10cm slices.
8. Place cookies cut side down back onto the baking sheet and return to the oven for another 10 minutes. Remove cookies to cooling rack to cool completely.