Double Chocolate Sourdough Biscotti
Most people think biscotti originated in Italy, but this cookie traces its origins to Roman times. The word biscotto derives from “bis” which is Latin for twice, and “coctum” or baked (which became “cotto,” or cooked). I love a biscotti cookie with a cup of coffee and this cookie doesn't disappoint. We added a little festiveness to this Christmas treat and everybody loves it. I hope you love it too!
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Ingredients
Chocolate Sourdough Biscotti
- 1 stick Unsalted Butter
- ⅔ cup Chocolate Chips
- ⅔ cup coconut sugar – or Sucanat
- 2 Eggs
- ½ cup Cocoa Powder
- 1 cup Sourdough Starter – active and bubbly
- 1 teaspoon Celtic Sea Salt
- 2 teaspoons Vanilla Extract
- 2 cups White or Whole Wheat flour
- 1 cup Nuts – (optional)
Chocolate Dipping
- ¾ cup Chocolate Chips
- Sprinkles – (optional)
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Instructions
- Using a double boiler or microwave, melt the butter and chocolate chips together and pour into a medium sized bowl. Allow to cool slightly (5-8 minutes).
- In a stand mixer, cream together sugar and eggs.
- Add in melted chocolate, cocoa powder, sourdough starter, salt, and vanilla. Mix to combine.
- Slowly add in your flour 1/2 cup at a time until well incorporated.
- Form into short loaves on greased or parchment lined cookie sheet.
- Let rise for 2 hours.
- Preheat oven to 350°F.
- Bake the loaves for 30 minutes.
- Remove from the oven and cut the loaves diagonally to create the biscotti shapes and lay on their sides on the baking sheet.
- Decrease oven temperature to 200°F.
- Bake at 200°F for about an hour until desired crunchiness is reached, flipping the biscotti half way through to its other side.
- Let cool.
Chocolate Dipping Sauce
- Using a double boiler, melt the 3/4 cup chocolate chips. Dip the bottom of your biscotti (or desired amount) and lay them on wax paper to dry. Top with sprinkles or candy pieces to add a more festive flair!
