Sourdough Peppermint Biscotti

5 from 1 vote

Sourdough Peppermint Biscotti

If you love the flavor combination of mint and chocolate, these Sourdough Peppermint Biscotti are for you! Since biscotti are twice baked, they taste fresher and keep for much longer than other cookies, making them perfect for gift-giving or a festive party favor.

Prep Time15

Cook Time1 10

Rest time20

Course: Breakfast, Dessert

Cuisine: American

Servings: biscotti

Calories: 261kcal

Author: Hannah Dela Cruz

Equipment

Ingredients

Dough

113 grams unsalted butter softened
170 grams cane sugar
1 teaspoon peppermint extract
56 grams sourdough discard
1 egg large
240 grams all-purpose flour
7 grams baking powder
½ teaspoon sea salt

Topping

20 grams cane sugar
100 grams dark chocolate chips
100 grams white chocolate chips
4 grams coconut oil divided
3 candy canes crushed

Metric - US Customary

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, 1 teaspoon peppermint 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, 7 grams baking powder, ½ teaspoon sea salt
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.
20 grams cane sugar
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 but not too dark.
Cool the biscotti: Allow the biscotti to cool for at least 10 minutes on a wire rack.
Make the glaze: Melt the white chocolate chips and the dark chocolate chips separately, either using a double boiler, or in a microwave safe bowl in 30 second intervals. Stir occasionally to prevent the chocolate from scorching.
100 grams white chocolate chips, 4 grams coconut oil, 100 grams dark chocolate chips
Divide the coconut oil and mix it into the melted chocolate to achieve a thinner consistency.
Fill two piping bags with half of the melted chocolate and white chocolate.
Decorate: Spread the melted chocolate on the bottom of the biscotti. Place them on a parchment-lined baking sheet and refrigerate for 20 minutes to let the chocolate harden and set.
Pipe layers of white chocolate and chocolate on top of the biscotti. Top with crushed candy canes.
3 candy canes
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.
Use up to 1 ½ teaspoon of Peppermint Extract 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.

Nutrition