Double Chocolate Biscotti

Dear Turkey,

So chocolatey, but

Not super sweet, so you can

Eat them for breakfast

Double Chocolate Biscotti

(makes about 20, adapted from here)

Ingredients:

- 1 c milk (I used soy unsweetened)

- 4 T flax or chia seeds, whole or ground

- 1 c canola oil

- 1.5 c sugar

- 3 c whole wheat flour

- 1 T vanilla

- 1 c cocoa

- 2.5 t baking powder

- 1 t salt

- 1 c chocolate chips

- 1 c nuts (I used pecans), chopped up a bit

Instructions:

- Knead all the ingredients together with your hands until most of it comes together in a ball. This will take a bit of muscle and the dough will still be crumbly. Don't worry.

- Line a baking sheet with parchment and form the dough into two logs on the parchment. It doesn't matter that much how long they are, etc. It will take a little muscle to make them hold their shape. If some crumbles off, no worries. (When I divided the dough, I kneaded half of the nuts into one log so I had one of each). 

- Bake at 350 F for 30 minutes.

- Remove from the oven and cool as long as you have time for (for me that was 30 seconds). Slice the logs into about 20 pieces total (you may want to go to two baking sheets at this point). Bake the slices for another 25-35 minutes at 325 F until they are as chewy or crisp as you'd like. 

- These will keep for a week or so at room temperature. They crispier they are, the longer they'll keep.

Enjoy,

Tofu