Light, crisp and full of chocolate flavor, these Sourdough Chocolate Biscotti are a delicious way to use up your excess sourdough discard. The tanginess of sourdough discard compliments the rich flavor of these crunchy cookies. Perfect for gift-giving or dipped in coffee for a sweet breakfast.
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What makes biscotti special?
Biscotti are unique because they are twice baked. After the batter is baked for the first time, the cookies are sliced into individual portions and baked again to dry them out. Double-baking biscotti not only enhances their crisp texture it also removes excess moisture. This prolongs their shelf life compared to other types of cookies, helps prevent the growth of mold and preserves their freshness for an extended period.
Already love biscotti? Check out recipes for Almond Biscotti, Peppermint Biscotti and Cranberry Orange Biscotti.
These were delicious. My family loved them and I couldn't stop eating them.
- Sarah
Ingredients and substitutions
All-purpose flour: The protein content of all-purpose flour results in tender and light biscotti. Don’t substitute whole wheat flour in this recipe or your cookies may become dense and dry.
Sourdough discard: Both sourdough discard and active sourdough starter will work in this recipe. If you don’t have a sourdough starter, add 28 grams of flour and 28 grams of water to your biscotti dough.
Cocoa powder: I used Dutch-processed cocoa powder for this recipe, but natural cocoa powder will work in a pinch.
Almonds: Adds textural contrast and lovely topping for these biscotti. Substitute another type of nut or leave them out if you have an allergy.
Butter: Feel free to substitute your favorite plant-based alternative.
Espresso powder: Enhances the flavor of chocolate. Do not use ground coffee since it won't melt properly. Feel free to leave it out if you don't like coffee.
Tip
Make sure your baking powder is not expired before attempting this recipe!
To test whether yours still works, combine a pinch with a drop of vinegar. If the mixture fizzes, your baking powder is good to go.
See the recipe card for detailed ingredient information.
Baking with sourdough discard
Sourdough discard adds a great tangy flavor to these biscotti. Conveniently, you can use your discard straight from the fridge without the need to activate or feed your sourdough starter since it won't be used for bread-making in this recipe.
Whether opting for older discard with a more pronounced acidity or using freshly-fed sourdough starter, you'll end up with delicious biscotti.
Step-by-step instructions
STEP 1: Make the dough
Mix the butter, sugar and extract until no lumps remain (image 1). Stir in the wet ingredients (image 2). Fold in the dry ingredients (image 3). Bring the dough together using your hands (image 4).
Tip
Baking the biscotti in an upright position ensures even baking, eliminating the necessity to flip them halfway through the baking process.
STEP 2: Bake
Break up the dough and transfer them on a parchment-lined baking sheet (image 5). Flatten the dough into a 12 by 3 inch rectangle, about 1-inch thick (image 6). Top with almonds and cane sugar. Bake at 350 F for 40 minutes (image 7). Slice the loaf into 14 even portions and bake for an additional 20 minutes or until dried (image 8).
Baker's Tips
- Both active sourdough starter and sourdough discard will work for this recipe.
- Weigh your ingredients instead of measuring with cups and tablespoons. It's more accurate and will help guarantee your chances of success.
- Don't over bake your biscotti or they may become too hard, dry and have a chalky flavor.
- Use a serrated knife and a sawing motion to cut the biscotti portions. This helps prevent the loaf from cracking.
Recipe FAQs
The sourdough flavor will depend on the unique flavor of your sourdough discard. Discard that’s been kept in the fridge for longer will have built up more acidity and will have a more intense flavor. Discard from a freshly fed starter will have a sweeter, milder flavor.
Absolutely! Simply use the same proportion of freshly fed sourdough starter in the recipe. Your starter won’t add a strong tangy flavor to your biscotti, but it will still work.
If you don’t have a starter, but still want to try out this recipe, simply add 28 grams of all-purpose flour and 28 grams of water to your dough. The recipe will still turn out delicious, but you won’t have the tangy flavor of sourdough.
Baking powder and sourdough starter cannot be interchangeably used in recipes due to their distinct leavening mechanisms. Baking powder provides quick and reliable chemical leavening, while sourdough starter involves a slower natural fermentation process by wild yeast and bacteria, contributing unique flavors. Substituting one for the other would significantly alter the texture, taste of the baked goods.
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Sourdough Chocolate Biscotti
Equipment
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Ingredients
Dough
- 113 grams unsalted butter softened
- 170 grams cane sugar
- 2 teaspoon vanilla extract
- ¼ teaspoon almond extract
- 56 grams sourdough discard
- 1 egg large
- 240 grams all-purpose flour
- 40 grams cocoa powder
- 1 teaspoon espresso powder optional
- 7 grams baking powder
- ½ teaspoon sea salt
Topping
- 20 grams cane sugar
- 40 grams almonds crushed
Click US Customary to view volume measurements
Instructions
- Prep: Preheat the oven to 350°F. Line a baking sheet with parchment paper.
- Make the dough: Mix the butter, sugar and extract with a sturdy wooden spoon or spatula until no lumps remain.113 grams unsalted butter, 170 grams cane sugar, 2 teaspoon vanilla extract, ¼ teaspoon almond extract
- Stir in the wet ingredients and until fully combined.56 grams sourdough discard, 1 egg
- Fold the dry ingredients in, bring the dough together into a ball with your hands.240 grams all-purpose flour, 40 grams cocoa powder, 7 grams baking powder, ½ teaspoon sea salt, 1 teaspoon espresso powder
- Shape the dough: Using your hands form a large log out of the cookie dough and flatten slightly so it’s about 1-inch thick, it should be about 12 by 3 inches. Sprinkle cane sugar on top and top with chopped almonds, if using.20 grams cane sugar, 40 grams almonds
- Bake: Bake for 40 minutes or until the middle looks set, and the log looks lightly browned.
- Remove from oven and let rest for 10 minutes.
- Trim off the edges, then slice into 14 pieces and arrange them in a single layer on a parchment-lined baking sheet.
- Arrange the biscotti into an upright position to ensure even baking, eliminate the necessity to flip them halfway through the process.
- Reduce the oven temperature to 300 F and bake for another 30 minutes or until they look dried out.
- Enjoy and store: These are best enjoyed once they have fully cooled and the chocolate has set. Store leftover in an airtight container in a cool, dry place for up to 7 days.
Tips
These recipes were developed and tested using grams for precise measurements. To increase your chances of success, I recommend investing in a kitchen scale. I've included rough volume estimates (in tablespoons and cups), but they might not be totally accurate.
Remember all ovens are unique, these recipes were tested in my oven which runs cooler than others. You might need to lower the temperature if your bake appears to be browning too quickly. Monitor your bake closely and make adjustments if needed.
Notes
- Sourdough discard and active starter will work for this recipe.
- Letting your butter soften at room temperature is preferable to softening it in the microwave. You can cut the butter into tablespoon pieces to let it soften faster.
- Baking powder has a limited shelf life. Make sure yours is still effective by combining a pinch of baking powder with a drop of vinegar. If the mixture fizzes, then it will work.
- Espresso powder complements and intensifies the flavor of chocolate, it's optional but highly recommended. Do not use ground coffee since it won't melt properly.
- Avoid over baking your biscotti or they will turn out too hard and taste chalky.
- Biscotti will last for up to 7 days when stored in an airtight container in a cool, dry place.
Nutrition
I am not a nutritionist or dietitian, any nutrition information provided is an estimate.
Hope M says
I see espresso powder noted in the description, but not in the recipe. How much do you recommend adding? Add to wet ingredients?
Hannah Dela Cruz says
Hi Hope! Thanks for your message. The espresso powder has been added to the recipe ingredients list and instructions.
Sarah says
This is my favorite biscotti recipe. I've made it countless times. I add extra mint because I like it stronger and sometimes put drizzled chocolate on it when it's cooked. It's not very sweet but a nice add to tea or coffee
Hannah Dela Cruz says
So glad you love them Sarah!
Sarah says
These were delicious. My family loved them and I couldn't stop eating them
Hannah Dela Cruz says
So happy you loved them!
Emily says
Amazing as usual. your recipes never fail me Hannah!
Hannah Dela Cruz says
So glad to hear it! Thanks for trying my recipes.
Nikki says
I didn't realize this issue until I had done the last mixing step, so I should have read the recipe closer, but there is no where I can find that says anything about adding cocoa powder. I see the dough in the pictures is chocolate, but the recipe written out does not include chocolate. Basically just made vanilla biscotti. Its good still, just a little disappointed I didn't realize sooner and that the recipe was misleading.
Hannah Dela Cruz says
I am so so so sorry Nikki! Huge oversight on my part, I can't believe I forgot the most important ingredient here. I've edited the recipe thanks to your comment!