Jersey Milk Chocolate and Hazelnut Biscotti

Preheat oven to 350°F (175°C). Line a baking sheet with parchment paper.

In a large bowl, whisk together the flour, sugar, baking powder, and salt.

In a separate bowl, cream together the softened Jersey butter and mashed Jersey Royal potato until light and fluffy.

Beat in the eggs one at a time, then stir in the Jersey milk and vanilla extract. You are looking for a smooth creamy paste.

Gradually add the wet ingredients to the dry ingredients, mixing until just combined. Be careful not to overmix.

Gently fold in the toasted hazelnuts and chopped Jersey milk chocolate.

Turn the dough out onto a lightly floured surface and divide it into two equal portions.

Shape each portion into a log about 12 inches long and 2 inches wide. Place the logs on the prepared baking sheet, leaving space between them.

Bake for 25-30 minutes, or until lightly golden brown and firm to the touch.

Remove from oven and let cool on the baking sheet for 15 minutes.

Carefully transfer the logs to a cutting board and, using a serrated knife, slice them into 1/2-inch thick biscotti.

Arrange the biscotti cut-side up on the baking sheet.

Return to the oven and bake for another 10-15 minutes, or until golden brown and crisp. Turn the biscotti over halfway through for even browning.

Let the biscotti cool completely on the baking sheet before serving. These will become even crispier as they cool.

Store in an airtight container at room temperature.