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 10

Cook Time 50

Total Time 1

Servings Biscotti

Calories 87kcal

Author Kate Freebairn

Ingredients

150 g Sourdough Starter (or sourdough discard)
3 Eggs
10 g Vanilla Essence
350 g All Purpose Flour
150 g Granulated Sugar (fine sugar or caster sugar is best)
130 g Hazelnuts (can use almonds or any nuts you like, no need to chop them)
12 g Baking powder
5 g Mixed Spice (see notes for the spices I use)
2 g Salt

Instructions

Preheat your oven to 180ºC/350ºF.
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 180ºC/350ºF.
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 160ºC/320ºF 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 spices to create this spice blend. I add 20g of cinnamon and then 5g each of ginger, nutmeg, all spice and clove to a small jar. I shake the jar up and then use 5g of this mixture for each batch of biscotti. 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