Get ready to transform your sourdough discard into something truly special with this incredibly easy and delicious biscotti recipe! If you’ve been looking for creative ways to use up that extra starter, look no further. This recipe is designed for simplicity, delivering a delightful treat that’s perfect for a morning coffee or an afternoon pick-me-up.
We’re combining the subtle tang of sourdough discard with the classic pairing of sweet cherries and rich chocolate, all baked into a wonderfully crisp biscotti. It’s a forgiving recipe that even beginner bakers will find satisfying, proving that using discard doesn’t have to be complicated.
Table of Contents
- What You’ll Love About This Quick And Easy Recipe
- Everything You Need To Make This Recipe Without Stress
- Time Needed From Start To Finish
- How To Make It Step By Step With Visual Cues
- Easy Variations And Serving Ideas That Fit Real Life
- Common Slip-Ups And How To Avoid Them
- How To Store It And Make It Ahead Without Ruining Texture
- Questions People
Sourdough Discard Cherry Chocolate Biscotti
- Total Time: 1 hour 10 minutes - 1 hour 25 minutes
- Yield: 20-24 biscotti 1x
Description
Transform your sourdough discard into delicious, crisp biscotti with this easy recipe. Combining the subtle tang of sourdough with sweet cherries and rich chocolate, these biscotti are perfect for coffee, tea, or as a delightful snack. This forgiving recipe is designed for simplicity, making it ideal for beginner bakers and anyone looking to minimize waste.
Ingredients
Instructions
1. 1. Prepare Your Oven and Baking Sheet: Preheat your oven to 350 F (175 C). Line a large baking sheet with parchment paper. This prevents sticking and makes cleanup a breeze.
2. 2. Combine Dry Ingredients: In a large mixing bowl, whisk together the all-purpose flour, granulated sugar, baking powder, and salt until well combined. Make sure there are no lumps in the baking powder.
3. 3. Mix Wet Ingredients: In a separate medium bowl, whisk together the sourdough discard, large egg, and vanilla extract until smooth. The discard doesn’t need to be perfectly bubbly; unfed discard works perfectly here.
4. 4. Combine Wet and Dry: Pour the wet ingredient mixture into the dry ingredients. Mix with a spatula or wooden spoon until a shaggy dough forms. Be careful not to overmix at this stage.
5. 5. Fold in Cherries and Chocolate: Add the chopped dried cherries and chocolate chips to the dough. Continue to mix gently until the cherries and chocolate are evenly distributed throughout the dough. The dough will be thick and slightly sticky.
6. 6. Shape the Dough Log: Transfer the dough to your prepared baking sheet. Using floured hands, shape the dough into a log, approximately 10-12 inches long and 2-3 inches wide. Aim for an even thickness so the biscotti bake uniformly.
7. 7. First Bake (The Loaf): Bake the dough log for 25-30 minutes, or until it’s golden brown and firm to the touch. Remove it from the oven and let it cool on the baking sheet for about 15 minutes. This cooling period is crucial before slicing.
8. 8. Slice and Second Bake (The Crisp): Reduce the oven temperature to 300 F (150 C). Carefully transfer the slightly cooled log to a cutting board. Using a serrated knife, slice the log diagonally into 1/2-inch thick pieces. Lay the sliced biscotti cut-side down back onto the baking sheet. Bake for another 15-20 minutes, flipping them halfway through, until they are golden brown and crisp. Let them cool completely on a wire rack. They will harden further as they cool.
- Prep Time: 15 minutes
- Cook Time: 40-50 minutes
- Category: dessert
- Method: baking
- Cuisine: italian
Nutrition
- Serving Size: 1 biscotti
Keywords: sourdough, biscotti, cherry, chocolate, discard, easy, dessert, snack, baked goods, crispy
What You’ll Love About This Quick And Easy Recipe
This sourdough cherry chocolate biscotti recipe is a true winner for anyone who loves homemade treats but doesn’t have hours to spend in the kitchen. It’s perfect for busy parents, new bakers, or anyone who keeps a sourdough starter and wants to minimize waste. The beauty of this recipe lies in its straightforward approach – no complex techniques, just simple mixing and baking. It’s an ideal choice for a weekend baking project with the kids, a thoughtful homemade gift, or simply to stock your pantry with a delicious, crunchy snack. Serve these biscotti with your morning coffee, a cup of tea, or as a light dessert after dinner. The combination of chewy dried cherries and melty chocolate chips creates a flavor profile that’s both comforting and sophisticated, making it suitable for almost any occasion.
Everything You Need To Make This Recipe Without Stress
Gathering your ingredients ahead of time makes the baking process smooth and enjoyable. You’ll find most of these items are likely already in your pantry, making this a convenient recipe to whip up whenever the craving strikes.
INGREDIENTS:
- 1 cup all-purpose flour
- 1/2 cup granulated sugar
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 1/2 cup sourdough discard (unfed, straight from the fridge is fine)
- 1 large egg
- 1 teaspoon vanilla extract
- 1/2 cup dried cherries, roughly chopped
- 1/2 cup semi-sweet chocolate chips
For simple substitutions, you can easily swap all-purpose flour for a 1:1 gluten-free baking blend if you’re looking for a gluten-friendly option, though the texture might vary slightly. Granulated sugar can be replaced with light brown sugar for a deeper, more molasses-like flavor. If you don’t have dried cherries, dried cranberries or even chopped dried apricots would work wonderfully. For the chocolate, feel free to use dark chocolate chips, milk chocolate chips, or even white chocolate chips to change up the flavor profile.
Time Needed From Start To Finish
This recipe is designed to be efficient, making it a great choice for when you want a homemade treat without a huge time commitment.
- Preparation Time: 15 minutes
- Baking Time (First Bake): 25-30 minutes
- Baking Time (Second Bake): 15-20 minutes
- Cooling Time: 15-20 minutes
- Total Time: Approximately 1 hour 10 minutes to 1 hour 25 minutes
The two-stage baking process is characteristic of biscotti, ensuring that signature crisp texture. Don’t worry, the second bake is quick and mostly hands-off!
How To Make It Step By Step With Visual Cues
Creating these delightful sourdough discard biscotti is a straightforward process. Follow these steps for perfect results every time.
- Prepare Your Oven and Baking Sheet: Preheat your oven to 350°F (175°C). Line a large baking sheet with parchment paper. This prevents sticking and makes cleanup a breeze.
- Combine Dry Ingredients: In a large mixing bowl, whisk together the all-purpose flour, granulated sugar, baking powder, and salt until well combined. Make sure there are no lumps in the baking powder.
- Mix Wet Ingredients: In a separate medium bowl, whisk together the sourdough discard, large egg, and vanilla extract until smooth. The discard doesn’t need to be perfectly bubbly; unfed discard works perfectly here.
- Combine Wet and Dry: Pour the wet ingredient mixture into the dry ingredients. Mix with a spatula or wooden spoon until a shaggy dough forms. Be careful not to overmix at this stage.
- Fold in Cherries and Chocolate: Add the chopped dried cherries and chocolate chips to the dough. Continue to mix gently until the cherries and chocolate are evenly distributed throughout the dough. The dough will be thick and slightly sticky.
- Shape the Dough Log: Transfer the dough to your prepared baking sheet. Using floured hands, shape the dough into a log, approximately 10-12 inches long and 2-3 inches wide. Aim for an even thickness so the biscotti bake uniformly.
- First Bake (The Loaf): Bake the dough log for 25-30 minutes, or until it’s golden brown and firm to the touch. Remove it from the oven and let it cool on the baking sheet for about 15 minutes. This cooling period is crucial before slicing.
- Slice and Second Bake (The Crisp): Reduce the oven temperature to 300°F (150°C). Carefully transfer the slightly cooled log to a cutting board. Using a serrated knife, slice the log diagonally into 1/2-inch thick pieces. Lay the sliced biscotti cut-side down back onto the baking sheet. Bake for another 15-20 minutes, flipping them halfway through, until they are golden brown and crisp. Let them cool completely on a wire rack. They will harden further as they cool.
Easy Variations And Serving Ideas That Fit Real Life
This sourdough cherry chocolate biscotti recipe is wonderfully versatile and can be adapted to suit different tastes and occasions. For a kid-friendly twist, you could swap out the dried cherries for mini chocolate chips or even colorful sprinkles. Another fun idea is to add a tablespoon of cocoa powder to the dry ingredients for a double chocolate biscotti.
When it comes to serving, these biscotti are perfect for dunking! Offer them alongside a fresh cup of coffee, a warm mug of tea, or even a glass of milk. For a more elegant presentation, you can drizzle cooled biscotti with melted white chocolate or dark chocolate. They also make a fantastic addition to a dessert platter at a party or a potluck. Package a few in a pretty bag with a ribbon for a thoughtful homemade gift. You can also crumble them over ice cream or yogurt for an added crunch and flavor.
Common Slip-Ups And How To Avoid Them
Even simple recipes can have small pitfalls. Being aware of these common mistakes will help ensure your sourdough cherry chocolate biscotti turn out perfectly every time.
- Overmixing the Dough: Overmixing flour can develop too much gluten, resulting in tough biscotti. Mix just until the ingredients are combined. A shaggy dough is perfectly fine before adding the mix-ins.
- Not Cooling the Log Enough Before Slicing: If you try to slice the baked log when it’s too hot, it will crumble and fall apart. Allowing it to cool for at least 15 minutes makes it firm enough to cut cleanly with a serrated knife.
- Slicing Too Thick or Too Thin: Slicing the biscotti too thick (more than 1/2 inch) can make them harder to crisp up in the second bake, potentially leaving them soft in the center. Slicing them too thin can make them overly fragile and prone to breaking. Aim for a consistent 1/2-inch thickness.
- Skipping the Second Bake: The second bake is what gives biscotti their characteristic crisp, dry texture. Don’t skip this step, or you’ll end up with soft cookies rather than true biscotti.
- Overcrowding the Baking Sheet: When placing the sliced biscotti back on the baking sheet for the second bake, ensure they have a little space between them. This allows for proper air circulation, which is essential for even crisping. If your baking sheet is too small, bake them in batches.
How To Store It And Make It Ahead Without Ruining Texture
Proper storage is key to maintaining the delightful crispness of your sourdough cherry chocolate biscotti. Once completely cooled, store the biscotti in an airtight container at room temperature. They will stay fresh and crunchy for up to 2-3 weeks. Avoid storing them in the refrigerator, as the moisture can make them soft.
If you’d like to make them ahead, you can bake the logs, cool them completely, and then wrap them tightly in plastic wrap. Store them in the freezer for up to 1 month. When you’re ready to enjoy, thaw the log at room temperature, then slice and proceed with the second bake as directed in the recipe. This is a fantastic way to have fresh-baked biscotti on demand without all the initial prep work. You can also freeze the fully baked and cooled biscotti in an airtight container for up to 1 month. Thaw at room temperature, and if they’ve lost a little crispness, a quick 5-minute refresh in a 300°F (150°C) oven can bring them back to life.
Questions People
FAQs
- Can I make these ahead? Yes—prep ahead, refrigerate, then serve when ready.
- How long do leftovers last? Store covered in the fridge for 3–4 days for best texture.
- Can I adjust sweetness? Yes—add more or less sweetener to taste.
- Can I change the fruit? Yes—swap strawberries for blueberries, raspberries, or sliced banana.
