Sourdough Biscotti are a great option to have for breakfast, brunch, or snack! Customize your nuts and chocolate or icing to make a really fun option.
I don't know about you, but I always want a little something with bite to it when I have a cup of tea or coffee. I don't love to just have loads of sugar if I can help it, so enter biscotti! They are lightly sweet on their own, but you can add more as you like with icing or a chocolate drizzle.
Want to set out a larger brunch spread? Try some Pumpkin Sourdough Loaf and Banana Bread Muffins. Kids will love a special mug of Healthy Hot Chocolate if they aren't yet at the coffee stage!
Key Ingredients
Flour - Unbleached all-purpose flour is what I like to keep on hand when I'm not grinding my own grains.
Sugar - These are lightly sweetened with some powdered sugar in the dough.
Nuts - Go ahead and select your favourites or a mix of almonds, walnuts, or hazelnuts.
Sourdough - Use discard or fresh starter, it's your call.
Spices - Fresh ground cardamom is amazing here! We will also add cinnamon and ginger.
How to Make Sourdough Biscotti
***See recipe card below for precise measurements and instructions.***
Step 1: Grind nuts and cardamom in a mortar and pestle.
Step 2: Whisk eggs and sourdough to combine.
Step 3: Whisk dry ingredients together in a separate bowl.
Step 4: Combine wet and dry ingredients.
Step 5: Combine until you have a sticky dough.
Step 6: Shape into two flat loaves on parchment.
Step 7: Bake, then allow to cool slightly.
Step 8: Use a serrated knife to slice loaves.
Step 9: Lay out slices and bake again.
Step 10: After cooling, add icing and chocolate as desired.
Tips and Tricks
- Place your used parchment under the cooling rack to catch any icing drips.
- Freezing for later? Don't add icing yet so they don't stick together.
FAQs
Biscotti means "twice baked" hence why these are baked twice! It dries them out and makes them crispy. The traditional option is to use almonds, but you can use any nuts you like. Some people find almonds to be hard to bite into.
They are so dry they are said to be mold-resistant and can last months! They obviously never last that long in my house, and likely not yours either. Just pop them in an airtight container on the counter, making sure they are not too close to heat sources if you have chocolate on them.
Use melted chocolate, or a couple of types of chocolate. Melt them and use a fork to drizzle. You can also dip them partway into chocolate if you like. Feel free to then add chopped nuts, candies, or chocolate chips to them. I like that the cookie itself isn't overly sweet so you can decide how much sweetness to add to them.
Photos by Dante from Shire by the Sea
More Treats to Enjoy
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Sourdough Biscotti
Ingredients
- 130 grams walnuts or almonds, hazelnuts
- 2 teaspoons fresh coarsely ground cardamon
- 150 grams sourdough starter discard is fine
- 3 large eggs
- 2 teaspoons vanilla extract
- 350 grams all purpose flour
- 150 grams powdered sugar
- 2 teaspoons baking powder
- 1 teaspoon ground ginger
- 1 teaspoon cinnamon
- ½ teaspoon salt
Finishing:
- 1 cup powdered sugar
- 1 teaspoon vanilla extract
- 1 tablespoon water
- 1 tablespoon meringue powder
Optional:
- 1 cup melted chocolate
- ¼ cup powdered sugar for dusting
Instructions
- Preheat oven to 350°F.
- Use mortar and pestle to crush nuts into good chunks and smashing some into finer “flour.”
- Clean out and coarsely crush cardamon seeds.
- Combine sourdough starter, eggs, and vanilla and whisk together until thoroughly mixed.
- In separate bowl, add all dry ingredients and mix well.
- Add wet and dry ingredients together and incorporate well with spatula, forming a sticky dough mass.
- At this point you can cover and refrigerate to ferment if desired.
- Divide dough in two equal halves in bowl, flour hands and form into 2 “logs” on a tray lined with parchment paper.
- Bake for about 30 minutes.
- Remove from oven and reduce oven temperature to 300°F.
- Allow to cool for 10-15 minutes before slicing with a sharp serrated knife into ½-inch slices.
- Place slices back on parchment lined baking sheet.
- Bake for another 15-20 minutes until lightly browned.
- Allow to cool completely on a wire rack.
- Mix icing ingredients together and drizzle on biscotti and allow to cool.
Notes
- If making for the freezer, leave off all icing and chocolate.
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