Sourdough Cherry Chocolate Biscotti Recipe

If you’re looking for a delightful way to use up your sourdough discard, this cherry chocolate biscotti recipe is an absolute winner.

It transforms that often-overlooked ingredient into a crunchy, flavorful treat perfect for dipping into your morning coffee or enjoying as an afternoon snack.

This recipe is designed to be straightforward and approachable, even for those new to baking with sourdough discard. The combination of sweet cherries and rich chocolate creates a balanced flavor profile that’s utterly irresistible.

Sourdough Cherry Chocolate Biscotti

---

• Total Time: 1 hour 15 minutes to 1 hour 30 minutes
• Yield: 20-24 biscotti 1x

Print Recipe

Pin Recipe

Description

This recipe transforms sourdough discard into crunchy, flavorful biscotti with sweet cherries and rich chocolate, perfect for dipping or snacking. It’s a straightforward and approachable recipe, ideal for using up sourdough discard and creating a delightful treat.

---

Ingredients

Scale 1x2x3x

1 cup all-purpose flour

1/2 cup granulated sugar

1/2 teaspoon baking powder

1/4 teaspoon salt

1/2 cup sourdough discard (unfed, at room temperature)

1 large egg

1 teaspoon vanilla extract

1/2 cup dried cherries, roughly chopped

1/2 cup semi-sweet chocolate chips

---

Instructions

1. Preheat your oven to 350 F (175 C). Line a large baking sheet with parchment paper.

2. In a large mixing bowl, whisk together the all-purpose flour, granulated sugar, baking powder, and salt.

3. In a separate medium bowl, whisk together the sourdough discard, large egg, and vanilla extract until thoroughly combined.

4. Pour the wet ingredients into the dry ingredients. Mix with a wooden spoon or spatula until just combined. Avoid overmixing.

5. Gently fold in the chopped dried cherries and semi-sweet chocolate chips until they are evenly distributed.

6. Transfer the dough to your prepared baking sheet. With lightly floured hands, shape the dough into a log, approximately 10-12 inches long and 2-3 inches wide and about 1 inch high.

7. Bake the log for 25-30 minutes, or until it is firm to the touch and lightly golden brown. Remove from the oven and let it cool on the baking sheet for 15-20 minutes.

8. Once cooled slightly, carefully transfer the log to a cutting board. Using a serrated knife, slice the log into 1/2-inch thick pieces. Arrange the slices cut-side down back on the baking sheet.

9. Reduce the oven temperature to 300 F (150 C). Bake for another 15-20 minutes, flipping halfway through, until the biscotti are golden brown and crisp.

10. Remove the biscotti from the oven and transfer them to a wire rack to cool completely.

• 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, cookie, baked good, snack, dessert, crunchy

What You’ll Love About This Quick And Easy Recipe

This recipe is a fantastic choice for anyone who enjoys a good biscotti but wants to add a unique twist. It’s particularly appealing to home bakers who maintain a sourdough starter and frequently find themselves with discard to use. The beauty of this recipe lies in its simplicity and the way it elevates basic ingredients into something special. It’s perfect for a weekend baking project, a thoughtful homemade gift, or simply to have on hand for a sweet indulgence. The sturdy nature of biscotti also makes it an excellent candidate for meal prepping your treats, as it stores beautifully for an extended period.

Everything You Need To Make This Recipe Without Stress

Gathering your ingredients before you start baking will make the process much smoother and more enjoyable. This recipe uses common pantry staples, with the star being your sourdough discard.

INGREDIENTS:

• 1 cup all-purpose flour
• 1/2 cup granulated sugar
• 1/2 teaspoon baking powder
• 1/4 teaspoon salt
• 1/2 cup sourdough discard (unfed, at room temperature)
• 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 out the dried cherries for other dried fruits like cranberries or chopped apricots. If you prefer a different chocolate flavor, milk chocolate chips or even white chocolate chips would work well, though semi-sweet provides a nice contrast to the cherries. For a slightly richer flavor, you could use bread flour instead of all-purpose, but it’s not necessary.

Time Needed From Start To Finish

Preparing these sourdough cherry chocolate biscotti is a relatively quick process, especially considering you’ll be baking them twice.

• Preparation Time: 15 minutes
• First Bake Time: 25-30 minutes
• Cooling Time (between bakes): 15-20 minutes
• Second Bake Time: 15-20 minutes
• Total Active Time: Approximately 30 minutes
• Total Time (including baking and cooling): Approximately 1 hour 15 minutes to 1 hour 30 minutes

How To Make It Step By Step With Visual Cues

Follow these steps carefully to achieve perfectly crunchy and flavorful sourdough cherry chocolate biscotti.

1. Preheat Your Oven and Prepare Your Baking Sheet: Start by preheating your oven to 350°F (175°C). Line a large baking sheet with parchment paper. This will prevent sticking and make cleanup much easier.
2. Combine Dry Ingredients: In a large mixing bowl, whisk together the all-purpose flour, granulated sugar, baking powder, and salt. Make sure there are no lumps and the ingredients are well distributed.
3. Mix Wet Ingredients: In a separate medium bowl, whisk together the sourdough discard, large egg, and vanilla extract until thoroughly combined. The mixture should be smooth.
4. Combine Wet and Dry Mixtures: Pour the wet ingredients into the dry ingredients. Mix with a wooden spoon or spatula until just combined. The dough will be thick and somewhat sticky. Avoid overmixing.
5. Fold in Cherries and Chocolate: Gently fold in the chopped dried cherries and semi-sweet chocolate chips until they are evenly distributed throughout the dough.
6. Form the Loaf: Transfer the dough to your prepared baking sheet. With lightly floured hands, shape the dough into a log, approximately 10-12 inches long and 2-3 inches wide. It should be about 1 inch high. Try to make it as uniform as possible for even baking.
7. First Bake: Bake the log for 25-30 minutes, or until it is firm to the touch and lightly golden brown. Remove it from the oven and let it cool on the baking sheet for 15-20 minutes. This cooling period is crucial for the biscotti to firm up before slicing.
8. Slice and Second Bake: Once cooled slightly, carefully transfer the log to a cutting board. Using a serrated knife, slice the log into 1/2-inch thick pieces. Arrange the slices cut-side down back on the baking sheet. Reduce the oven temperature to 300°F (150°C). Bake for another 15-20 minutes, flipping halfway through, until the biscotti are golden brown and crisp.
9. Cool Completely: Remove the biscotti from the oven and transfer them to a wire rack to cool completely. They will become even crisper as they cool.

Easy Variations And Serving Ideas That Fit Real Life

This sourdough cherry chocolate biscotti recipe is wonderfully versatile. For a kid-friendly twist, you could reduce the amount of dried cherries and add a few extra chocolate chips, or even some mini marshmallows after the first bake if you’re feeling adventurous. Another fun idea is to drizzle cooled biscotti with melted white chocolate for an extra layer of sweetness and visual appeal.

For a different flavor profile, consider adding a teaspoon of almond extract instead of vanilla, or a pinch of cinnamon or cardamom to the dry ingredients. You could also swap out the semi-sweet chocolate chips for dark chocolate for a more intense flavor, or even a mix of milk and white chocolate.

These biscotti are perfect for serving with coffee, tea, or even a glass of milk. They make an elegant addition to a brunch spread or a dessert platter. For a party or buffet, arrange them artfully on a tray, perhaps alongside a small bowl of melted chocolate for dipping, allowing guests to customize their treat. They’re also fantastic crumbled over ice cream or yogurt for a textural crunch.

Common Slip-Ups And How To Avoid Them

Even simple recipes can have common pitfalls. Here’s how to ensure your sourdough cherry chocolate biscotti turn out perfectly every time:

• Overmixing the Dough: Overmixing the dough can lead to tough biscotti. Mix only until the ingredients are just combined. A few streaks of flour are fine; they’ll disappear during baking.
• Not Cooling Enough Before Slicing: If you try to slice the biscotti log when it’s too hot, it will crumble and fall apart. Allowing it to cool for the recommended 15-20 minutes helps it firm up, making clean slices much easier.
• Slicing Too Thick or Too Thin: Slicing the biscotti too thick (over 1/2 inch) can make them difficult to crisp up in the second bake, leaving them soft in the middle. Slicing them too thin (under 1/2 inch) can make them overly delicate and prone to breaking. Aim for a consistent 1/2-inch thickness.
• Skipping the Second Bake: The second bake is what gives biscotti their signature crisp texture. Don’t skip it! This slow, low-temperature bake dries them out and makes them perfectly crunchy.
• Uneven Log Shape: If your dough log isn’t uniform in thickness, some parts of the biscotti will bake faster than others. Take a moment to shape it evenly with lightly floured hands.

How To Store It And Make It Ahead Without Ruining Texture

Sourdough cherry chocolate biscotti are excellent for making ahead and store beautifully, maintaining their crisp texture for a good amount of time.

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. There’s no need to refrigerate them.

If you want to make them even further in advance, you can freeze the baked and cooled biscotti. Place them in a single layer on a baking sheet to freeze solid, then transfer them to a freezer-safe bag or container. They can be frozen for up to 3 months. Thaw them at room temperature, and if they’ve lost a bit of their crispness, you can pop them back into a 300°F (150°C) oven for 5-10 minutes to refresh them.

You can also prepare the dough log after the first bake, cool it completely, and then wrap it tightly in plastic wrap and foil. Store it in the refrigerator for up to 2-3 days before slicing and performing the second bake. This can help break up the baking process if you’re short on time.

Questions People Always Ask Before Making This Recipe

Can I use active sourdough starter instead of discard? While you technically could, discard is preferred because it’s less active and won’t contribute as much leavening, which isn’t the primary goal for biscotti. Using active starter might slightly alter the texture.

What if I don’t have dried cherries? You can substitute with other dried fruits like cranberries, raisins, or chopped apricots. Just

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.