Double chocolate Sourdough Biscotti
Author: Jennifer Dages
Serves: 8
- 1 stick butter
- ⅔ cup chocolate chips
- ½ cup cocoa
- 1 cup sourdough starter
- ½ cup flour (I used a gluten free flour mix of my own)
- 1 tsp salt
- 2 eggs
- 1 cup sugar
- 2 tsp vanilla
- 1 cup nuts
- Melt the butter and chocolate chips together.
- Pour into a bowl.
- Add cocoa, sourdough starter, and ½ cup flour.
- Stir for 5 minutes.
- cover and set in a warm place for 6-8 hours.
- Add salt, eggs, sugar, vanilla, and nuts.
- Add more flour as needed for a stiff texture.
- Form into loaves on parchment paper-lined cookie sheet.
- Let rise 3-5 hours.
- Bake at 350 for 30 minutes.
- Cut and bake at 200 degrees F until desire crunchiness for about 1 hour.
- Invert pieces a few times while baking.
Recipe by Grain Mill Wagon at https://www.grainmillwagon.com/double-chocolate-sourdough-biscotti/
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