Chocolate Biscotti

These biscotti are very firm and are nice to dunk into coffee to soften them up.

Chocolate Biscotti

3 eggs

2/3 cup sugar

3 tablespoons honey

¼ cup white wine
2 tablespoons olive oil
1 teaspoon vanilla extract
1/3 cup finely ground yellow cornmeal (also called corn flour)
2 cups white whole wheat flour
1/3 cup cocoa powder, natural or Dutch processed
½ teaspoon baking soda
1 teaspoon baking powder
¼ teaspoon sea salt
4 tablespoons finely ground almonds (about ¼ cup whole almonds)
1 teaspoon cinnamon

Beat sugar and eggs until light in color. Add the honey, wine, oil and vanilla. Mix until well combined. Add the rest of the ingredients mix the dry ingredients well. Divide the dough in half and shape into a log 2 inches wide. It helps to have damp hands. Place on a baking sheet lined with parchment paper. Leave about 3 inches in between the logs.

Brush the top with egg white and sprinkle with sugar. Bake for 25-30 minutes at 350 F until the tops are firm to touch. Remove and cut into ½ to ¼ inch slices (serrated knife works really well here) and return to the oven to dry. I bake these for another 10 minutes and then turn the oven off and let them sit in their until they cool off.

The cookies will keep for a long time since they are dry. Maybe even forever! Just store them in a bag.