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Sourdough Recipes

Sourdough Cinnamon Spice Biscotti

Crunchy and spicy with a slight tang, this sourdough biscotti recipe is a great way to use your sourdough discard in a fun dessert recipe!

Sourdough Cinnamon Spice Biscotti (The Gingered Whisk)
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, the previous recipe required you to change a thinner 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!
Try my other sourdough biscotti recipe – Cherry Almond Sourdough Biscotti
Sourdough Cinnamon Spice Biscotti (The Gingered Whisk)
I am actually really thrilled with how this biscotti turned out! It takes a little longer than a traditional biscotti to make, but its definitely shorter than taking several days to change hydration rate. And I still got a lovely crunchy biscotti. I decided to flavor it with the cinnamon roll spice mix I posted earlier, plus dotted the dough with cinnamon chips and drizzled some white chocolate on top. Its lovely, spicy, and perfect for a cup of coffee. I may or may not had some as a pre-breakfast snack this morning.
Sourdough Cinnamon Spice Biscotti (The Gingered Whisk)

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Sourdough Cinnamon Spice Biscotti

Sourdough Cinnamon Spice Biscotti

Yield: 24 servings
Prep Time: 3 hours 30 minutes
Cook Time: 1 hour 15 minutes
Total Time: 4 hours 45 minutes

Crunchy and spicy with a slight tang, this sourdough biscotti recipe is a great way to use your sourdough discard in a fun dessert recipe!

Ingredients

  • 1 cup 100% hydration starter
  • 2 eggs
  • 2 tsp vanilla
  • 1 cup brown sugar
  • 1 stick (1/2 cup) butter, soft
  • 1 1/2 cups flour
  • 1 tsp salt
  • 1 tsp cinnamon (or cinnamon spice mix)
  • 5 oz cinnamon chips
  • 4 oz 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, eggs, vanilla, and brown sugar.
    3. Add in the salt, flour, and spice 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 on low speed for 5 minutes.
    6. Add in the butter and mix until incorporated.
    7. Place the dough onto the parchment paper lined baking sheet, forming a log in the middle of the pan.
    8. Cover with plastic wrap and allow to rise for 3-5 hours. It won't really rise much.
    9. Preheat the oven to 325F.
    10. Bake the log for 35 minutes.
    11. Remove the baking sheet and allow to cool for 5-10 minutes.
    12. Reduce oven temperature to 250F.
    13. Using a bread knife, cut the log into 3/4" thick slices.
    14. 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.
    15. Bake at 250F for 40 minutes.
    16. Remove to a wire rack and allow to cool.
    17. In a microwave safe bowl, break the white chocolate up into pieces.
    18. 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 cool.
    Enjoy!
    Nutrition Information:
    Yield: 24 Serving Size: 1
    Amount Per Serving:Calories: 120 Total Fat: 4g Saturated Fat: 2g Trans Fat: 0g Unsaturated Fat: 2g Cholesterol: 17mg Sodium: 110mg Carbohydrates: 20g Net Carbohydrates: 0g Fiber: 0g Sugar: 14g Sugar Alcohols: 0g Protein: 2g

    4 Comments

  • Reply
    Robyn Fuoco
    April 21, 2015 at 1:32 AM

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

  • Reply
    Korena
    April 21, 2015 at 4:29 AM

    Yum, looks so decadent Jenni!

  • Reply
    Kelster
    April 25, 2015 at 8:21 AM

    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.

    • Reply
      Kelster
      April 25, 2015 at 8:24 AM

      PS – love the cinnamon spice!

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