Sourdough Cherry Chocolate Biscotti Recipe

This delightful sourdough cherry chocolate biscotti recipe offers a satisfying crunch with bursts of sweet cherry and rich chocolate, making it a perfect companion for your morning coffee or afternoon tea. Learning how to make biscotti with sourdough starter introduces a unique depth of flavor and a wonderfully crisp texture that stands out from traditional versions.

Whether you’re new to baking with sourdough discard or a seasoned pro looking for a new way to use it, this recipe guides you through creating a treat that’s both elegant and simple. Discover all the details to bake these irresistible biscotti right in your own kitchen.

Sourdough Cherry Chocolate Biscotti

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• Total Time: 1 hour 25 minutes to 1 hour 35 minutes
• Yield: 24 biscotti 1x

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Description

This delightful sourdough cherry chocolate biscotti recipe offers a satisfying crunch with bursts of sweet cherry and rich chocolate, making it a perfect companion for your morning coffee or afternoon tea. Learning how to make biscotti with sourdough starter introduces a unique depth of flavor and a wonderfully crisp texture that stands out from traditional versions. Whether you’re new to baking with sourdough discard or a seasoned pro looking for a new way to use it, this recipe guides you through creating a treat that’s both elegant and simple. Discover all the details to bake these irresistible biscotti right in your own kitchen.

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Ingredients

Scale 1x2x3x

1 cup all-purpose flour

1/2 cup granulated sugar

1/2 teaspoon baking soda

1/4 teaspoon salt

1/2 cup unfed sourdough starter (discard)

1 large egg

1 teaspoon vanilla extract

1/2 cup dried cherries, roughly chopped

1/2 cup semi-sweet chocolate chips

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Instructions

1. Prepare Your Dry Ingredients: In a large mixing bowl, whisk together the all-purpose flour, granulated sugar, baking soda, and salt. Make sure there are no lumps and the ingredients are evenly distributed. This ensures consistent flavor throughout your biscotti.

2. Combine Wet Ingredients: In a separate medium bowl, whisk together the unfed sourdough starter, large egg, and vanilla extract until well combined. The mixture should be smooth and slightly frothy.

3. Mix Dough Together: Pour the wet ingredients into the dry ingredients. Stir with a wooden spoon or spatula until just combined. The dough will be thick and shaggy. Be careful not to overmix, as this can lead to tough biscotti.

4. Fold in Cherries and Chocolate: Add the chopped dried cherries and semi-sweet chocolate chips to the dough. Use your hands to gently knead the mixture a few times in the bowl until the cherries and chocolate are evenly distributed.

5. Shape the Logs for First Bake: Lightly flour your hands and a clean work surface. Divide the dough in half. Shape each half into a log, approximately 10-12 inches long and 2 inches wide. Place these logs onto a baking sheet lined with parchment paper, leaving ample space between them as they will spread slightly.

6. First Bake (Loaf Stage): Preheat your oven to 350 F (175 C). Bake the logs for 25-30 minutes, or until they are firm to the touch and lightly golden brown. Remove the baking sheet from the oven and let the logs cool on the sheet for about 10-15 minutes. This cooling period is crucial for them to firm up before slicing.

7. Slice and Second Bake (Crisping Stage): Reduce the oven temperature to 325 F (160 C). Carefully transfer one cooled log to a cutting board. Using a serrated knife, slice the log diagonally into 1/2-inch thick pieces. Arrange the sliced biscotti cut-side down on the same parchment-lined baking sheet. Repeat with the second log.

8. Final Crisp: Bake the sliced biscotti for another 15-20 minutes, flipping them halfway through, until they are golden brown and very crisp. The longer they bake in this stage, the crispier they will be. Let them cool completely on a wire rack. They will continue to crisp up 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, cookies, dessert, baked goods, crispy, snack

What You’ll Love About This Quick And Easy Recipe

This recipe is a game-changer for anyone who enjoys baking but needs something reliable and not overly complicated. It’s perfect for busy parents, new bakers, or anyone looking to use up their sourdough discard in a delicious way. The process is straightforward, yielding impressive results that taste like they came from a fancy bakery. You’ll love how the sourdough starter adds a subtle tang that perfectly balances the sweetness of the cherries and chocolate, creating a sophisticated flavor profile. These biscotti are ideal for a leisurely weekend breakfast, a thoughtful homemade gift, or simply as a delightful pick-me-up with your favorite warm beverage.

Everything You Need To Make This Recipe Without Stress

Gathering your ingredients before you start baking is key to a smooth and enjoyable process. This list includes everything you’ll need, focusing on readily available items that won’t send you on a wild goose chase.

INGREDIENTS:

• 1 cup all-purpose flour
• 1/2 cup granulated sugar
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 1/2 cup unfed sourdough starter (discard)
• 1 large egg
• 1 teaspoon vanilla extract
• 1/2 cup dried cherries, roughly chopped
• 1/2 cup semi-sweet chocolate chips

For the flour, standard all-purpose flour works beautifully here. If you prefer, you can use unbleached all-purpose flour. When it comes to sugar, granulated sugar is essential for both sweetness and texture. For the sourdough starter, ensure it’s unfed, meaning it hasn’t been fed in 8-12 hours and is ready to be discarded. This is perfect for adding that signature sourdough flavor without the need for active leavening. Feel free to use your favorite brand of dried cherries; just make sure they are soft and plump. For the chocolate chips, semi-sweet is a classic choice, but dark chocolate chips would also be delicious if you prefer a richer, less sweet flavor. You can also chop a bar of baking chocolate for a more rustic look.

Time Needed From Start To Finish

This recipe is designed to be manageable within a reasonable timeframe, making it suitable for even busy schedules.

• Prep time: 15 minutes
• Bake time: 40-50 minutes (two rounds of baking)
• Cooling time: 30 minutes
• Total time: Approximately 1 hour 25 minutes to 1 hour 35 minutes

How To Make It Step By Step With Visual Cues

Making these sourdough cherry chocolate biscotti is a two-stage baking process that results in their signature crispness. Follow these steps for perfect results every time.

1. Prepare Your Dry Ingredients: In a large mixing bowl, whisk together the all-purpose flour, granulated sugar, baking soda, and salt. Make sure there are no lumps and the ingredients are evenly distributed. This ensures consistent flavor throughout your biscotti.
2. Combine Wet Ingredients: In a separate medium bowl, whisk together the unfed sourdough starter, large egg, and vanilla extract until well combined. The mixture should be smooth and slightly frothy.
3. Mix Dough Together: Pour the wet ingredients into the dry ingredients. Stir with a wooden spoon or spatula until just combined. The dough will be thick and shaggy. Be careful not to overmix, as this can lead to tough biscotti.
4. Fold in Cherries and Chocolate: Add the chopped dried cherries and semi-sweet chocolate chips to the dough. Use your hands to gently knead the mixture a few times in the bowl until the cherries and chocolate are evenly distributed.
5. Shape the Logs for First Bake: Lightly flour your hands and a clean work surface. Divide the dough in half. Shape each half into a log, approximately 10-12 inches long and 2 inches wide. Place these logs onto a baking sheet lined with parchment paper, leaving ample space between them as they will spread slightly.
6. First Bake (Loaf Stage): Preheat your oven to 350°F (175°C). Bake the logs for 25-30 minutes, or until they are firm to the touch and lightly golden brown. Remove the baking sheet from the oven and let the logs cool on the sheet for about 10-15 minutes. This cooling period is crucial for them to firm up before slicing.
7. Slice and Second Bake (Crisping Stage): Reduce the oven temperature to 325°F (160°C). Carefully transfer one cooled log to a cutting board. Using a serrated knife, slice the log diagonally into 1/2-inch thick pieces. Arrange the sliced biscotti cut-side down on the same parchment-lined baking sheet. Repeat with the second log.
8. Final Crisp: Bake the sliced biscotti for another 15-20 minutes, flipping them halfway through, until they are golden brown and very crisp. The longer they bake in this stage, the crispier they will be. Let them cool completely on a wire rack. They will continue to crisp up as they cool.

Easy Variations And Serving Ideas That Fit Real Life

This sourdough cherry chocolate biscotti recipe is wonderfully versatile, allowing for easy adaptations to suit different tastes and occasions. For a kid-friendly twist, you could swap out the dried cherries for mini M&M’s or white chocolate chips. The vibrant colors and familiar candy will be a big hit! You can also experiment with different types of dried fruit, such as cranberries, blueberries, or even finely chopped dried apricots.

For a more sophisticated flavor, consider adding a pinch of almond extract along with the vanilla, or a teaspoon of orange zest for a bright citrus note. If you’re serving these at a party or buffet, a drizzle of melted white chocolate or a dusting of powdered sugar after they’ve cooled completely adds an elegant touch. These biscotti are, of course, perfect for dipping into coffee, espresso, or tea. They also make a fantastic accompaniment to a scoop of vanilla bean ice cream or a small glass of dessert wine after dinner.

Common Slip-Ups And How To Avoid Them

Even simple recipes can have common pitfalls. Being aware of them can help you achieve perfect sourdough cherry chocolate biscotti every time.

• Overmixing the Dough: Overworking the dough can develop the gluten too much, resulting in tough, dense biscotti instead of light and crisp ones. Mix just until the ingredients are combined, then gently fold in the cherries and chocolate.
• Not Cooling Enough Before Slicing: Attempting to slice the logs while they are still too warm will cause them to crumble and fall apart. Allow them to cool on the baking sheet for at least 10-15 minutes after the first bake to firm up sufficiently for clean cuts.
• Slicing Too Thick or Too Thin: Slicing the biscotti too thick (over 1/2 inch) can make them harder to crisp up evenly in the second bake. Slicing them too thin (under 1/2 inch) can make them fragile and prone to breaking. Aim for a consistent 1/2-inch thickness.
• Not Baking Long Enough in the Second Stage: The second bake is crucial for achieving the characteristic crispness of biscotti. If they still feel soft in the center after cooling, they weren’t baked long enough. Don’t be afraid to let them get nicely golden brown and firm.
• Using Active Sourdough Starter: This recipe specifically calls for unfed sourdough starter, also known as discard. Using an active, bubbly starter will change the texture and rise of the biscotti, making them less dense and crisp than intended.

How To Store It And Make It Ahead Without Ruining Texture

Proper storage is key to maintaining the delicious crispness of your sourdough cherry chocolate biscotti. Once completely cooled, store the biscotti in an airtight container at room temperature for up to 2 weeks. A cookie jar with a tight-fitting lid or a sealed plastic container works perfectly. Avoid refrigerating them, as this can introduce moisture and make them soft.

For making ahead, these biscotti are an excellent choice because they keep so well. You can bake a large batch and store them, enjoying them over several days or weeks. If you find your biscotti have softened slightly over time due to humidity, you can refresh them by placing them on a baking sheet and baking at 300°F (150°C) for 5-10 minutes until crisp again. Let them cool completely before storing.

Questions People Always Ask Before Making This Recipe

Here are some common questions that often come up when preparing sourdough cherry chocolate biscotti.

**Can I use fresh cherries instead of

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.