Sourdough Lemon Thyme Biscotti

5 from 1 vote

Sourdough Lemon Thyme Biscotti

Sourdough Lemon Thyme Biscotti are light and crisp, twice baked cookies made with sourdough discard. Lemon zest and fresh thyme add a bright and herby flavor to these delicious cookies. Biscotti are the best excuse to eat dessert for breakfast and are delicious with coffee or tea.

Prep Time15

Cook Time1 10

Rest time20

Total Time1 45

Course: Breakfast, Dessert

Cuisine: American, Italian

Servings: biscotti

Calories: 251kcal

Author: Hannah Dela Cruz

Equipment

Ingredients

170 grams cane sugar
3 sprigs thyme
zest from 2 lemons
113 grams unsalted butter
56 grams sourdough discard
1 egg
2 tablespoon lemon juice
240 grams all-purpose flour
10 grams baking powder
½ teaspoon salt

Topping

20 grams cane sugar
180 grams white chocolate chips

Dough

Instructions

Prep: Preheat the oven to 350°F. Line a baking sheet with parchment paper.
Make the dough: Strip the thyme leaves from the woody stem. In a large mixing bowl, rub the lemon zest and thyme into the sugar. This helps releases the oils and intensifies the flavor of these ingredients.
170 grams cane sugar, 3 sprigs thyme, zest from 2 lemons
Cream the lemon sugar and butter together for 3 minutes using a stand mixer or hand mixer.
113 grams unsalted butter
Stir in the wet ingredients and until fully combined.
56 grams sourdough discard, 1 egg, 2 tablespoon lemon juice
Fold the dry ingredients in and bring the dough together into a ball with your hands.
240 grams all-purpose flour, 10 grams baking powder, ½ teaspoon salt
Shape the dough: Transfer the dough to the prepared baking sheet. 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 of the dough.
20 grams cane sugar
First bake: Bake for 40 minutes or until the middle looks set, and the log looks lightly browned.
Remove from oven and let the loaf rest for 10 minutes.
Final bake: Trim off the edges, then slice into 14 pieces and arrange them in a single layer on a parchment-lined baking sheet.
Arranging the biscotti in an upright position ensures even baking and eliminates the need 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 but not too dark.
Cool the biscotti: Move the biscotti to a wire rack and allow them to cool completely.
Make the glaze: Melt the white chocolate chips either using a double boiler, or in a microwave safe bowl in 30 second intervals. Stir occasionally to prevent the chocolate from scorching.
180 grams white chocolate chips
Fill a piping bag with half of the melted white chocolate.
Decorate: Spread the melted chocolate on the bottom of the biscotti. Place them on a parchment-lined baking sheet and refrigerate for 5 minutes to let the chocolate harden and set.
Pipe layers of white chocolate on top of the biscotti. Top with additional thyme and lemon zest (optional)
Enjoy and store: These are best enjoyed once they have fully cooled and the chocolate has set. Store leftover in an airtight container, like a jar, 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.
Add ¼ teaspoon of lemon extract to your white chocolate if you want a most intense flavor.
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.
Avoid over baking your biscotti to prevent excessive browning, resulting in a texture that is overly hard and dry.
Biscotti will last for up to 7 days when stored in an airtight container in a cool, dry place.

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