Preheat your oven to 180ºc/160ºc Fan

Line two baking trays with parchment paper and leave to the side

Mix together the plain flour, caster sugar and baking powder in a large bowl until combined well

Gradually mix in the beaten eggs a bit at a time and mix fully before the next addition of eggs - your mixture shouldn't be sticky (however, if you find it is very very dry and not mixing well then add a touch more egg from a 3rd!) I used my hands to mix

Pour in the chopped pistachios & chocolate chips and knead well to combine the flavourings and the biscotti well

Turn the dough out onto a lightly floured surface and knead a few times so its smooth

Roll the dough out to form a thick but flat log (I recommend 5-6cm in width, 2cm in depth)

If you have one large tray, you can place it on the tray as it is. If you have two smaller trays, split into two pieces.

Bake in the oven for 30 minutes

Once baked, remove from the oven, keep them on the trays, and keep the oven on but reduce it to 160ºc / 140ºc fan

Leave the logs for 10-15 minutes until they have cooled slightly

Cut the logs into the biscotti shapes, about 2-3cm in thickness and line them up again on the trays with the cut side up and bake in the oven for 10-15 minutes until they are dry through (poke them a bit and if they're still a bit cakey then bake for a couple minutes longer!)

Remove from the oven and leave to cool

Dip the ends into the melted chocolate and sprinkle with the chopped hazelnuts and leave to set