Deep flavors of chocolate with a subtle sourdough tang.
Chocolate Chip Sourdough Biscotti
Delve into sourdough discard baking with our Master Baker's Chocolate Chip Sourdough Biscotti. This recipe is a perfect blend of rich chocolate and the unique tang of sourdough, crafted to provide a crispy, delightful snack that pairs with your coffee or tea.
Equipment
- Mixing bowls
- Stand mixer or hand mixer
- Measuring cups and spoons
- Baking sheet
- Parchment paper
- Serrated knife
- Wire cooling rack
Ingredients
- 250 g 2 cups all-purpose flour, and extra for dusting
- 100 g 1 cup almond meal for added texture
- 1/2 tsp sea salt finely ground
- 1 tsp baking powder
- 100 g 1/2 cup granulated sugar
- 2 large eggs room temperature
- 150 g 3/4 cup sourdough discard, room temperature
- 1 tsp vanilla extract
- 150 g 1 cup dark chocolate chips
- Optional: Zest of 1 orange for a citrus note
Instructions
- Preheat your oven to 180°C (350°F) and line a baking sheet with parchment paper.
- In a mixing bowl, whisk together flour, almond meal, salt, and baking powder.
- In a separate bowl, cream together sugar and eggs using a stand mixer or hand mixer until light and fluffy, about 3 minutes.
- Add the sourdough discard and vanilla extract to the creamed sugar and eggs, and mix until just incorporated.
- Gradually add the dry ingredients to the wet mixture on a low speed until just combined. Avoid overmixing.
- Fold in the chocolate chips and orange zest if using, until evenly distributed throughout the dough.
- Lightly flour a surface and divide the dough into two equal portions. Shape each portion into a log approximately 12 inches long and 2 inches wide.
- Place the logs on the prepared baking sheet, ensuring they are spaced apart as they will spread slightly.
- Bake for 25-30 minutes, or until the logs are set and lightly golden. Remove from the oven and let cool for 10 minutes.
- Lower the oven temperature to 160°C (320°F).
- Carefully transfer the logs to a cutting board and, using a serrated knife, cut diagonal slices about 1 inch thick to form the biscotti.
- Place the biscotti cut side down back onto the baking sheet and return to the oven for 15-20 minutes, flipping once halfway through, until they are dry and crisp to your preference.
- Transfer the biscotti to a wire rack to cool completely. They will continue to crisp as they cool.
- Serve with your favorite beverage, and enjoy the satisfying crunch of these homemade delights.
Notes
For a variation, mix in nuts such as almonds or hazelnuts along with the chocolate chips.
Store the cooled biscotti in an airtight container to maintain their crispness for up to two weeks.
The dough can be prepared ahead of time and frozen. Simply thaw in the refrigerator overnight before shaping and baking.
If you prefer a less sweet biscotti, reduce the sugar to 1/3 cup.
The sourdough discard should be at its peak activity for the best flavor and texture in the biscotti.
Store the cooled biscotti in an airtight container to maintain their crispness for up to two weeks.
The dough can be prepared ahead of time and frozen. Simply thaw in the refrigerator overnight before shaping and baking.
If you prefer a less sweet biscotti, reduce the sugar to 1/3 cup.
The sourdough discard should be at its peak activity for the best flavor and texture in the biscotti.
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