1tbspegg wash (1 large egg beaten with 1 tbsp milk)
8ouncesmilk chocolate chips
Coarse sea salt for topping,optional
Preheat oven to 350°F. Line one large baking sheet with parchment paper and set aside.
In a large bowl, mix the flour, brown sugar, pulverized chocolate, cocoa powder, baking powder, cinnamon, and salt together until combined.
In a small bowl, whisk the eggs, melted coconut oil, and vanilla together. Pour the wet ingredients into the dry ingredients and mix together until everything is just moistened. Then fold in the pumpkin seeds.
Place dough onto a lightly floured surface and knead until the dough is soft and slightly sticky. If it's not sticky enough, knead 1-2 more tsp coconut oil until the flour sticks together.
Place the dough onto the baking sheet and shape into a long roll, patting down until it's about 1/2 inch thick. Using a pastry brush, lightly brush the top and sides with egg wash.
Bake in the oven for 25 minutes, or until the top and sides are lightly browned. Remove from the oven and allow the biscotti to cool for about 5 minutes until they are cool enough to touch. Cut the biscotti into 1 inch thick slices. Set the slices cut sides up and bake again for 10 minutes. After the first 10 minutes, turn biscotti over and bake on the other side for 10 more minutes. Remove from the oven and allow to cool completely.
Once the biscotti has cooled completely, it's time to dip it in melted chocolate! To melt the chocolate, place the chocolate chips in a microwave safe container (I used a glass) and melt it in the microwave in 30 second increments, stirring with a fork each time. Do this until the chocolate is completely melted. Dip each biscotti end into the chocolate and place on the baking sheet to cool. Top each biscotti with some coarse sea salt if desired and enjoy with a glass of milk or coffee!