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Sourdough Cinnamon Spice Biscotti

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Cinnamon Chip Biscotti is a crisp and crunchy biscotti cookie made with your sourdough starter! Flavored with cinnamon chips, tons of cinnamon, and drizzled some white chocolate on top. These are an easy and fun way to use your sourdough starter.

bowl of sourdough biscotti with white chocolate drizzle

If you aren’t familiar, biscotti is a twice baked crispy cookie – its great for dunking into coffee and tea. I’ve made sourdough biscotti before, so I knew it was good. 

However, my other recipe for Cherry Almond Sourdough Biscotti requires changing a 100% hydration starter into a thicker 50% hydration starter. This isn’t a hard thing to do, it just takes a few days, and is a good step to making biscotti. But, you know me, and I’m lazy, and I don’t like to follow directions. So I decided to create a recipe where I could utilize my 100% hydration starter!

Other sourdough cookie and dessert recipes:

two plates of cinnamon biscotti with a cup of coffee

This sourdough biscotti takes a little longer than a traditional biscotti recipe to make, but its definitely shorter than taking several days to change hydration rate. And the end result is a crunchy and delicious biscotti that is perfect for all your snacking needs.

grey plate with two slices of biscotti and a cup of coffee

How to make this biscotti recipe

This biscotti is fairly simple to make. For the full recipe, make sure you scroll down to the recipe card below, but here is a brief overview of how to make this recipe.

  1. Place a piece of parchment paper onto a rimmed baking sheet and set aside.
  2. In the bowl of an electric mixer, combine together the starter, eggs, vanilla, and brown sugar until combined.
  3. Add in the salt, flour, and cinnamon mix.
  4. Check your dough to see if it needs more flour – you want it to be thick and kind of stiff, but not too dry. It should almost look like cookie dough.
  5. Mix the dough on low speed for 5 minutes.
  6. Add in the butter and mix until incorporated.
  7. Carefully stir in the cinnamon chips until just combined.
  8. Place the dough onto the parchment paper lined baking sheet, forming a log in the middle of the pan.
  9. Cover the log with plastic wrap and allow it to sit on the counter to ferment for 3-5 hours. It won’t really rise much.
  10. Preheat the oven to 325F.
  11. Bake the log for 35 minutes.
  12. Remove the baking sheet from the oven and let it cool for 5-10 minutes.
  13. Reduce the oven temperature to 250F.
  14. Using a bread knife, cut the log into ¾” thick slices. Be careful as the middle could not be done all the way and could still be a little gummy. This is ok, you just want to make sure you have even and clean cuts. Use a sharp knife.
  15. Make sure there is a little bit of room in between each slice, you can kind of separate the slices out from each other a bit, but keep them standing up.
  16. Bake at 250F for 40 minutes.
  17. Remove to a wire rack and allow to cool completely.
  18. In a microwave safe bowl, break the white chocolate up into pieces.
  19. Melt in the microwave for 30 seconds.
  20. Stir, and continue to melt for 10 second intervals, and stir, until the white chocolate is melted.
  21. Drizzle the melted white chocolate over the biscotti and allow to set before enjoying.
collage showing steps to make sourdough biscotti

What kind of sourdough starter do I need for this recipe?

This recipe uses 100% hydration sourdough starter – or starter that is fed with equal amounts of flour and water. The starter can be active or discard. Read more about how to feed your sourdough starter.

How to store sourdough biscotti

Store this biscotti in an air-tight container on the counter for 3-5 days.

sourdough biscotti in serving bowls and on two plates

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Yield: 12 cookies

Cinnamon Sourdough Biscotti

bowl of sourdough biscotti with white chocolate drizzle

Cinnamon Chip Biscotti is a crisp and crunchy biscotti cookie made with your sourdough starter! Flavored with cinnamon chips, tons of cinnamon, and drizzled some white chocolate on top. These are an easy and fun way to use your sourdough starter.

Prep Time 3 hours 30 minutes
Cook Time 1 hour 15 minutes
Total Time 4 hours 45 minutes

Ingredients

  • 1 cup 100% hydration sourdough starter (discard or active)
  • 1 cup brown sugar
  • 2 eggs
  • 2 teaspoons pure vanilla extract
  • 1 1/2 cups all purpose flour
  • 1 teaspoon salt
  • 1 teaspoon ground cinnamon
  • 1/2 cup soft unsalted butter 
  • 5 oz cinnamon chips
  • 4 ounces white chocolate, for drizzling

Instructions

    1. Place a piece of parchment paper onto a rimmed baking sheet and set aside.
    2. In the bowl of an electric mixer, combine together the starter, brown sugar, eggs, and vanilla and mix until combined.
    3. Add in the flour, salt, and cinnamon and mix until just combined.
    4. Check your dough to see if it needs more flour - you want it to be thick and kind of stiff, but not too dry. It should almost look like cookie dough. You can add in a small amount of flour if you need, but don't add too much.
    5. Mix on low speed for 5 minutes.
    6. Add in the softened butter and mix until incorporated.
    7. Stir in the cinnamon chips, until just combined.
    8. Place the dough onto the parchment paper lined baking sheet, forming a log in the middle of the pan.
    9. Cover the dough with plastic wrap and allow to ferment on the counter for 3-5 hours. It won't really rise much.
    10. Preheat the oven to 325 F.
    11. Remove the plastic wrap and bake the log for 35 minutes.
    12. Remove the baking sheet and allow to cool for 5-10 minutes.
    13. Reduce oven temperature to 250 F.
    14. Using a bread knife, cut the log into ¾" thick slices. Use a sharp knife and cut carefully - you want even and clean cuts. Your biscotti could be still gummy inside, which is totally ok. If your knife gets dirty, use a paper towel to clean it off in between slices.
    15. Make sure there is room in between each slice, separate the slices out from each other a bit, but keep them standing up.
    16. Bake at 250F for 40 minutes.
    17. Remove the biscotti to a wire rack and allow to cool completely.
    18. In a microwave safe bowl, break the white chocolate up into pieces. Melt in the microwave for 30 seconds.
    19. Stir, and continue to melt for 10 second intervals, and stir, until the white chocolate is melted.
    20. Drizzle over the biscotti.
    21. Allow to set and enjoy!

Notes

Store the biscotti in an airtight container on the counter for 3-5 days.

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Nutrition Information:

Yield:

12

Serving Size:

1

Amount Per Serving: Calories: 343Total Fat: 15gSaturated Fat: 9gTrans Fat: 0gUnsaturated Fat: 6gCholesterol: 53mgSodium: 203mgCarbohydrates: 47gFiber: 1gSugar: 28gProtein: 5g

Nutrition information is an estimate and is provided for informational purposes only. For the most accurate information, please calculate using your specific brands and exact measurements.

Did you make this recipe?

Please leave a comment on the blog or share a photo on Instagram, and don't forget to tag #gingeredwhisk.

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Marybeth

Thursday 8th of April 2021

I'm in the process of making this recipe, but nowhere does it say when to add the cinnamon chips! I've searched my printout over and over with no luck, so I came here to see if somehow it printed out wrong. NOPE! The recipe on the site doesn't say anything about adding cinnamon chips either! So I guess I'm going to have to guess and maybe add them with the butter. I keep finding recipes that leave out steps like this, but usually I read the recipe really carefully before getting started. I think it will taste wonderful but I hate interruptions when I'm in the middle of baking. All kinds of atrocities can happen when I'm distracted! LOL

Jenni

Thursday 8th of April 2021

Hi Marybeth! Sometimes mistakes happen! I usually try to catch things when I edit, but every now and then something slips through the cracks! You are right, you add the cinnamon chips after you add the butter. Hope this slight distraction didn't cause too many atrocities! Thank you for letting me know, the integrity of my recipes is really important to me.

Erin

Monday 27th of April 2020

I used my 100% hydration starter discard (it was fed yesterday and left on the counter until I started to make the dough this afternoon). I'm glad you included the instruction to check to see if the dough needed more flour - boy, did it ever! I needed an entire extra cup of flour to get it to resemble a cookie dough rather than cake batter! Now the dough is resting now and after tasting a pinch it's delicious. I used your recipe as a jumping off point. I flavored mine with lime zest and juice, chopped roasted cashews, coconut flakes and white chocolate chips. After the biscotti are baked I plan on drizzling them with lime white chocolate and wafting some coconut over the top. Have you ever considered posting your recipes with gram weight measurements instead of, or in addition to the volume measurements? I converted your volume measurements to gram weights because it's easier for me to just zero out a scale after the addition of each ingredient, rather than getting out measuring cups and spoons and stirring down and sifting and leveling. (I'm a very lazy baker). There can be so much variation in a cup if something's compacted or not properly leveled - but the weight is always the weight no matter what.

Thank you for inspiring creativity. Yours was the only sourdough biscotti recipe I could find that I thought might be convertible to the flavors I wanted to use. I wish I could try your recipe with the flavors written but wierdly my. mouth swells and itches from cinnamon!

Jenni

Tuesday 28th of April 2020

Your flavoring sounds amazing! Thank you so much for letting me know you enjoyed it! I agree with you on the measurements, but I have a lot of new bakers who request cups. Some of the easier sourdough recipes have volume measurements, but the more advanced recipes are still by weight.

Kelster

Saturday 25th of April 2015

Converting to a 50% starter requires just a wee bit too much forethought for me. I opted to stick with my 100% starter too and then chill the dough so it wouldn't be overly sticky when I was ready to shape.

Kelster

Saturday 25th of April 2015

PS - love the cinnamon spice!

Korena

Tuesday 21st of April 2015

Yum, looks so decadent Jenni!

Robyn Fuoco

Tuesday 21st of April 2015

What a wonderful combo of flavors, they look beautiful as well

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