Wholemeal mocha and pecan biscotti

Instructions

1. Preheat oven to 180°C or 160°C fan-forced. Line a large baking tray with baking paper. Using electric beaters, beat sweetener, egg and egg yolk in a bowl for 3–4 minutes or until thick and creamy. Gently fold in flour and baking powder until just combined. Dissolve coffee granules in 2 tbs boiling water. Fold coffee mixture and pecans into biscotti dough until combined.
2. Shape mixture on a lightly floured surface into a 25cm-long log. Place log on prepared tray and flatten to 3cm thickness. Bake for 30 minutes or until firm. Cool for 30 minutes.
3. Reduce oven to 140°C or 120°C fan-forced. Using a serrated knife, diagonally cut log into 1cm-thick slices. Arrange biscotti in a single layer on tray. Bake for 20 minutes, turning once halfway through cooking, or until crisp. Transfer to wire racks to cool. Drizzle 1 side of biscotti with chocolate. Set aside for 10 minutes or until chocolate has set. Serve.