Epicure’s Chocolate Nut Biscotti

 Makes 36 biscotti

Cost Per Serving: 0.30

Prep Time: 20 minutes
Cook Time: 45 minutes

Ingredients

• 2 cups (500 ml) all-purpose flour
• 1 tsp (5 ml) baking soda
• 1/8 tsp (0.625 ml) salt
• 1 cup (250 ml) sugar
• 1/4 cup (60 ml) Epicure's Pure Cocoa
• 1/2 cup (125 ml) Epicure's Dark Belgian Chocolate
• 3 large eggs, beaten
• 2 tsp (10 ml) Epicure's Vanilla Extract
• 2 Tbsp (30 ml) water
• 3/4 cup (180 ml) whole hazel nuts 

Instructions

1. Preheat oven to 300° F (150° C).
2. Line Epicure's Baking Sheet with Epicure’s Parchment Paper and set aside.
3. Combine first 6 ingredients in a food processor. Pulse to break up Dark Belgian Chocolate into small pieces.
4. Whisk eggs with Vanilla Extract and water. Pour into dry ingredients and pulse until a rough dough results.
5. Turn out onto floured surface and knead in nuts. When dough is smooth, divide in half and form into logs approximately 12” (30 cm) long x 3” (7.5 cm) wide. Slightly flatten logs.
6. Bake for 35 minutes. Remove from oven and cool for 5 minutes.
7. Place biscotti on a cutting board and, using a serrated knife, slice on a slight angle. Return slices to Baking Sheet and bake for an additional 15 minutes, or until biscotti are completely dry.