Description
This Sourdough Cherry Chocolate Biscotti Recipe With Discard transforms leftover sourdough starter into crisp, twice-baked cookies bursting with rich chocolate and sweet-tart dried cherries. The sourdough discard adds a subtle tang and airy texture, creating biscotti that are perfect for dunking in coffee or dessert wine. In this recipe, you will find clear instructions for mixing, shaping, and double-baking the dough, plus tips for troubleshooting, flavor variations, storage, and FAQs. Enjoy a sustainable, flavorful twist on a classic Italian treat that elevates simple ingredients into a delightful homemade indulgence.
Ingredients
Instructions
1. Preheat oven to 350°F (175°C) and line a baking sheet with parchment paper.
2. Whisk together flour, cocoa powder, baking powder, and salt in a medium bowl.
3. Beat butter and sugar until light and creamy in a large bowl.
4. Add eggs and vanilla to the butter mixture and mix until combined.
5. Stir in sourdough discard until smooth.
6. Gradually add dry ingredients and mix until a thick dough forms.
7. Fold in dried cherries and chocolate chunks evenly.
8. Divide dough into two logs about 10 inches long, 2 inches wide, and 3/4 inch thick.
9. Bake logs on the prepared sheet for 25–30 minutes until firm and slightly cracked.
10. Let logs rest for 10–15 minutes, then reduce oven to 325°F (160°C).
11. Slice logs diagonally into 3/4-inch pieces using a serrated knife.
12. Arrange slices cut side down on the baking sheet and bake 10–12 minutes, flip, then bake another 8–10 minutes until crisp.
13. Cool biscotti completely on a wire rack before serving or storing.
- Prep Time: 20 minutes
- Cook Time: 50 minutes
- Category: dessert
- Method: baking
- Cuisine: italian
Nutrition
- Serving Size: 1 biscotti
Keywords: sourdough, biscotti, cherry chocolate, discard biscotti, sourdough biscotti, chocolate biscotti, sourdough discard