I love biscotti, especially chocolate biscotti. My sister in law came up with this amazing version of a double chocolate sourdough biscotti and I eagerly made my first batch. It was a hit all around and will become a staple in our house. I love sourdough because it is easy to work with and it is so much healthier for us than regular baked goods. The sourdough allows the gluten in the grain to break down so it is much more gentle on the digestive system.
In this recipe I used a gluten free flour mix of my own as I have some gluten free family members. I mixed buckwheat, ground in the Wondermill, sorghum flour and tapioca starch. But any flour will work.
By now I have been using my Wondermill for awhile and I am really enjoying it. As I said in an earlier post it is quiet and clean and easy to set up and clean up.
This is the chocolate biscotti dough before it rises for the first segment. It is thick and difficult to stir.
After baking the biscotti will be in large pieces like this and can be broken apart at that time. The cutting is done part way through the baking process when the temperature is reduced.
- 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.
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