Hazelnut Mexican Chocolate Biscotti

Preheat the oven to 300 F and prepare a parchment-lined cookie sheet. Set aside.

In a mixing bowl or in the bowl of your stand mixer, combine the eggs and vanilla extract. Mix until combined. Add in the whole wheat pastry flour, hazelnut meal, salt, baking powder and cinnamon. Mix just until ingredients are combined. Add the honey, chocolate and walnuts and fold everything into the dough.

Turn the dough out onto the parchment-lined cookie sheet. Using your hands, mold the dough into a loaf (about 12” long and 2.5” high). Bake in the oven for 40-45 minutes until the edges are golden brown.

Remove from the oven and place the dough loaf on a wire rack and allow it to cool for 10 minutes. Then place it on a cutting board and cut it into strips (biscotti) that are about ¾” thick. Wait! You’re not done yet!

Place the biscotti on their side (cut side up) on the cookie sheet. Bake 10 minutes. Remove from the oven and carefully flip the biscotti to the other side, then bake 10 more minutes. Remove from the oven and allow to cool before drizzling them with the glaze.

While the biscotti are in the oven, prepare your Mexican chocolate drizzle. Fill a saucepan (or double boiler) with hot water and bring to a boil. Place the chocolate with the coconut milk/cream in a smaller saucepan (one that fits over/into the other pan, or in the top of your double boiler) and place the smaller saucepan over the boiling water. Gently heat the chocolate, stirring constantly, for about 2 minutes. Once the chocolate is melted, allow it to cool slightly then pour it into a plastic sandwich bag. Cut a small hole at one of the corners of the bag and squeeze the chocolate onto the biscotti. Make cool designs!

Allow the chocolate to cool and harden onto the biscotti then consume voraciously with a cup of steamy joe.