Since posting a photo of these biscotti on my instagram, I’ve gotten so many requests for the recipe.
I adapted this biscotti recipe from Sarah Owens’ book Sourdough, a great book for both beginner and advanced sourdough bakers. Her book includes great bread recipes with unique flavor combinations like her Butternut Squash and Cherry Bread recipe, as well as creative uses for discard like these Fennel, Orange, Almond Biscotti. I changed her recipe up a bit by using hazelnuts and orange zest, and left out the fennel.
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For this recipe I used freshly-ground flour using Colorado Windy White Hard White Winter Wheat Berries from Grains from the Plains, a family-run farm in Colorado. Since receiving my Mockmill for Christmas, I’ve been searching for good local sources for grains and wheat berries. Las Vegas and its surrounding areas are not well-known for wheat, so I had to take my search online. I’m not extremely familiar with milling my own grains and wanted to experiment with different grain types, Grains from the Plains offers a sampler pack with 3 different wheat varieties, each comes in 2.5 lbs bags for $13.11 including shipping.
This recipe does not require any leavening so your sourdough starter does not need to be refreshed or active for this to work. Although I use freshly-milled flour you can certainly use store-bought whole wheat. Biscotti are twice baked, but be careful not to overdo it, as the biscotti can become extremely hard. After the second bake, biscotti should be dry but still be crumbly.
Now onto the recipe!
|100 grams||Sourdough starter (doesn’t have to be active)|
|1||Zest from 1 Orange|
|400 grams||Whole wheat flour|
Preheat oven to 350 F/176 C and line a cookie sheet with parchment paper.
In a medium bowl, combine eggs, sugar, and salt and mix until fully combined and thickened.
Stir in starter, orange zest, and hazelnuts to the mixture using a wooden spoon.
Working in batches, add in whole wheat flour, and cornmeal until fully incorporated. Dough should be quite dry.
Form dough into two 9 by 3 inch logs on parchment-lined cookie sheet. If your the dough feels too sticky, wet your hands a bit while handling.
Bake for 25 to 30 minutes until golden brown.
Remove from oven and allow to cool for 25 to 30 minutes in order for the crumb to set.
Slice log into thin, about ⅛ to ½ inch portions.
Place slices back on cookie sheet, and bake for another 18 to 20 minutes.
Allow to cool and store in an airtight container.
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Try my other sourdough recipes: