Sourdough Chocolate Biscotti
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.
Servings: 14 biscotti
Calories: 199kcal
Equipment
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
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.
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
Calories: 199kcal | Carbohydrates: 28g | Protein: 3g | Fat: 8g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.3g | Cholesterol: 29mg | Sodium: 143mg | Potassium: 47mg | Fiber: 1g | Sugar: 14g | Vitamin A: 219IU | Calcium: 44mg | Iron: 1mg