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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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