Chocolate Sourdough Biscotti

 

SOURDOUGH CHOCOLATE BISCOTTI  

Makes about 1 dozen biscotti.

Preheat the oven to 350˚F. In the bowl of an electric mixer, combine:

180 g flour

35 g cocoa powder

135 g sourdough starter

1 tsp ground cinnamon

1/2 tsp salt

2 large eggs

2 tsp vanilla

Mix on low speed with the dough hook until combined. It will come together into a VERY stiff dough.

In 4 or 5 increments, gradually mix in:

150 g brown sugar

Mix for a minute or so between each addition. The sugar should make the dough less stiff and easier to mix, and once it’s all added, you should have something resembling a stiff cookie dough. Add in:

57 g butter, very soft but not melted

2 oz chocolate, melted and cooled

The dough should be like regular cookie dough now. With a wooden spoon, stir in:

125 g fixins: pecans, walnuts or almonds, chocolate chips, dried fruit pieces etc

Spread the dough onto a parchment paper-lined cookie sheet and use your fingers to form it into a log about 15″ long and 3-4" wide.

Bake the dough in the preheated 350˚F oven for 30 – 35 minutes, until very firm and slightly cracked on top. Remove from the oven and let cool for about 15 minutes.

Turn the oven down to 250˚F. Slice the log into 1/3″ slices & spread them out on the cookie sheet. Bake in the 250˚F oven for another 40 – 50 minutes, until dry.

Cool on a rack, then (optional) drizzle with 3 oz melted chocolate. Store in an airtight container.