Sourdough Biscotti Recipe

Simple sourdough biscotti using sourdough discard to create crunchy, Italian coffee biscuits.

Course Dessert, Snack

Cuisine Italian

Keyword Sourdough Discard

Prep Time 30

Cook Time 1

Total Time 1 30

Servings Biscotti

Calories 3009kcal

Ingredients

150 g Sourdough Starter can use discard but must be 100% hydration
3 Eggs
10 g Vanilla Essence (2 tsp)
340 g All Purpose Flour
150 g Sugar Ultra Fine or Caster
130 g Hazelnuts can use almonds or any nuts you like
12 g Baking powder (2 tsp)
5 g Mixed Spice (1 tsp) see notes
pinch Salt

Instructions

Add the sourdough starter, eggs and vanilla to a bowl and whisk together until it's well combined.
In a separate bowl, add all of the dry ingredients and mix until they're well combined.
Now add the wet ingredients to the dry ingredients and mix until well combined. I like to use a plastic dough scraper to do this. I pull it together into a shaggy dough using the dough scraper, then use my hands to bring the dough into a ball.
This dough is quite sticky and that's ok. Knead it a little bit if you have to to get it to behave.
Separate the mixture into two portions. Form each portion into a log and place onto a baking tray lined with parchment paper. I make the logs around 450g each.
If the dough is sticky, flour your hands.
Bake the logs for around 30 - 35 minutes at 180C/356F.
Allow the logs to cool for around 15 minutes (you don't want to cut them while they're hot straight out of the oven).
Using a serrated knife, slice the logs into thin slices - around 1 cm is perfect.
Lay the slices face up on a baking tray lined with parchment paper. They can touch because they will not change size from this point.
Bake the slices of biscotti for around 15 minutes at 160C/320F or until they are golden and crispy.
Allow the biscotti to cool on a wire rack to finish the process. They will become even crunchier once allowed to cool.

Notes

Sugar - I have used ultra fine sugar (Caster) in this recipe as I found it gives the best consistency.

Mixed Spices - I use a blend of cinnamon, ginger, nutmeg, all spice and clove for these biscotti. I mix all of them in a jar and then just use a teaspoon for each batch (you could add more spices if you like a stronger flavor). You could also use a ready made spice blend like pumpkin pie spices or even just cinnamon is fine. Use what appeals to you.

Nutrition