1. Step 1

    Preheat oven to 180'C (fan 160'C), Gas mark 4.

  2. Step 2

    Toast almonds in a shallow pan for approx 5 minutes, shaking the pan a few times, until almonds are lightly coloured. Set aside to cool.

  3. Step 3

    Mix together the flour, sugar, baking powder and bicarbonate of soda in a bowl until well combined.

    Whisk in the beaten egg until well combined, and the mixture comes together as a dough.

    Add the choc chips, white choc chips and choc flakes from 2 jars of Cake Angels Chocoholics Delight and press into the dough until evenly distributed.

  4. Step 4

    Divide the dough into two equal portions. Roll each portion into a sausage shape about 3cm/1¼in in diameter, using your hands. Gently flatten each portion of dough with the palm of your hand.

  5. Step 5

    Line a baking tray with greaseproof or parchment paper.

    Place each loaf onto the prepared baking tray, leaving a 6cm/2½in gap between each portion of dough to allow for expansion. Bake in the oven for 15-20 minutes, until pale golden-brown.

  6. Step 6

    Remove the breads from the oven and set aside for 10 - 15 minutes to cool and firm up.

  7. Step 7

    Using a serrated knife, cut 5cm/2in thick slices from the loaf on a diagonal.

    Arrange the slices onto the lined baking tray and return them to the oven for a further 6 - 8 minutes.

    Turn the biscotti over and continue to bake for 6-8 minutes, or until crisp and golden-brown. Turn oven off and open the oven door, allowing the biscotti to cool in the oven.

    Transfer to an airtight container once cool.