Description
This Sourdough Cherry Chocolate Biscotti Recipe With Starter & Walnuts is a rustic twist on the Italian favorite that turns your sourdough discard into something truly special. Crisp, chocolatey, and slightly tangy, each slice holds sweet cherries, rich dark chocolate, and crunchy walnuts that pair perfectly with morning coffee. In this recipe, you’ll find the precise ingredients and methods to make it at home, useful baking tools, and expert storage tips. You’ll also discover lifestyle-friendly variations, helpful baking FAQs, and everything you need to make these twice-baked cookies your next kitchen favorite.
Ingredients
Instructions
1. Preheat oven to 350°F (175°C) and line a baking sheet with parchment paper.
2. In a bowl, whisk together flour, baking powder, salt, and cocoa powder.
3. In another bowl, beat eggs, sugar, vanilla extract, and sourdough starter until smooth.
4. Gradually add dry ingredients to wet ingredients and stir to form a sticky dough.
5. Fold in dried cherries, chocolate chunks, and chopped walnuts.
6. Divide dough into two logs about 10 inches long and 2 inches wide on the baking sheet.
7. Bake for 30 minutes until set and firm to the touch.
8. Cool logs for 10 minutes, then slice diagonally into 1/2-inch thick pieces.
9. Arrange slices cut side down and bake at 300°F (150°C) for 10 minutes, flip, then bake another 10 minutes.
10. Cool biscotti completely on wire racks 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 biscotti, chocolate walnut biscotti, biscotti with starter, discard biscotti, twice-baked cookies, coffee biscotti, walnut cherry biscotti