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Sourdough Biscotti Recipe

The Pantry Mama
Simple sourdough biscotti using sourdough discard to create crunchy, Italian coffee biscuits.
5 from 21 votes
Prep Time 30 minutes
Cook Time 1 hour
Total Time 1 hour 30 minutes
Servings 35 Biscotti
Calories 3009 kcal
SOURDOUGH BISCOTTI - RECIPE FEATURE IMAGE
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Ingredients  

  • 150 g Sourdough Starter can use discard but must be 100% hydration
  • 3 Eggs
  • 10 g Vanilla Essence (2 tsp)
  • 340 g All Purpose Flour
  • 150 g Sugar Ultra Fine or Caster
  • 130 g Hazelnuts can use almonds or any nuts you like
  • 12 g Baking powder (2 tsp)
  • 5 g Mixed Spice (1 tsp) see notes
  • pinch Salt

Instructions 

  • Add the sourdough starter, eggs and vanilla to a bowl and whisk together until it's well combined.
    Adding eggs, sourdough starter and vanilla to make sourdough biscotti
  • In a separate bowl, add all of the dry ingredients and mix until they're well combined.
    Mix all dry ingredients for sourdough biscotti together in a separate bowl until well combined.
  • Now add the wet ingredients to the dry ingredients and mix until well combined. I like to use a plastic dough scraper to do this. I pull it together into a shaggy dough using the dough scraper, then use my hands to bring the dough into a ball.
    This dough is quite sticky and that's ok. Knead it a little bit if you have to to get it to behave.
    Bringing together wet and dry ingredients with a dough scraper
  • Separate the mixture into two portions. Form each portion into a log and place onto a baking tray lined with parchment paper. I make the logs around 450g each.
    If the dough is sticky, flour your hands.
    Form the sourdough biscotti dough into two logs
  • Bake the logs for around 30 - 35 minutes at 180C/356F.
    Two logs of sourdough biscotti cooling while out of the oven.
  • Allow the logs to cool for around 15 minutes (you don't want to cut them while they're hot straight out of the oven).
  • Using a serrated knife, slice the logs into thin slices - around 1 cm is perfect.
    Sourdough biscotti logs being sliced into 1 cm pieces
  • Lay the slices face up on a baking tray lined with parchment paper. They can touch because they will not change size from this point.
  • Bake the slices of biscotti for around 15 minutes at 160C/320F or until they are golden and crispy.
  • Allow the biscotti to cool on a wire rack to finish the process. They will become even crunchier once allowed to cool.

Notes

Sugar - I have used ultra fine sugar (Caster) in this recipe as I found it gives the best consistency.
Mixed Spices - I use a blend of cinnamon, ginger, nutmeg, all spice and clove for these biscotti. I mix all of them in a jar and then just use a teaspoon for each batch (you could add more spices if you like a stronger flavor). You could also use a ready made spice blend like pumpkin pie spices or even just cinnamon is fine. Use what appeals to you.

Nutrition

Calories: 3009kcal Carbohydrates: 468g Protein: 75g Fat: 96g Saturated Fat: 11g Polyunsaturated Fat: 14g Monounsaturated Fat: 65g Trans Fat: 1g Cholesterol: 491mg Sodium: 1473mg Potassium: 1483mg Fiber: 24g Sugar: 158g Vitamin A: 752IU Vitamin C: 9mg Calcium: 1015mg Iron: 27mg
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