This sourdough biscotti recipe is a fun way to use your sourdough discard. Crunchy but still slightly chewy, these sourdough biscotti cookies are loaded with dried cherries and almond slices and then dipped in white chocolate. These easy cookies are a great sourdough recipe!
½cup135 grams 50% hydration sourdough starter, active
2eggs
zest from 1 small lemon
2teaspoonsvanilla extract
1teaspoonground cinnamon
¾teaspoonground cardamom
¾teaspoonsalt
¾cupbrown sugar
4Tablesooons room temperature unsalted butter
1cupsliced almonds
1cupdried cherrieschopped
8ozwhite chocolate melting discs
Instructions
Make the dough
Preheat the oven to 350 F and line a baking sheet with parchment paper.
In the bowl of a stand mixer fitted with a dough hook, combine the flour, starter, eggs, vanilla extract, cinnamon, cardamom, salt and lemon zest.
Mix on low speed until the ingredients are well combined. The dough will be very stiff at this point.
Continue mixing on low speed until the gluten begins to develop, about 4 minutes. Stretch a small piece of the dough between your fingers - it needs to stretch fairly thin before it breaks.
Add the sugar, in 4 or 5 increments, mixing for about 2 minutes after each addition. The dough is going to become considerably looser as you add the sugar.
Add the butter and mix until it is completely incorporated.
Add the cherries and almonds, and mix on low speed until they are incorporated.
Bake the cookies
Form the dough into a "log" about 10-12 inches long and as compact in width as you can make it (the dough will spread).
Bake for about 35 minutes, or until the dough is firm but not hard.
Remove the bread to a cutting board and slice into ¾" slices.
Turn the oven down to 250F.
Stand the biscotti up on the parchment paper-lined baking sheet and return to the oven for an additional 40-50 minutes, or until the biscotti is dry.
Cool on a wire rack until cool.
Drizzle with White Chocolate
Decide if you want to drizzle on the white chocolate or dunk one end of each biscotti piece in.
Melt the white chocoalte by placing the white chocoalte melting discs into a micorwave safe bowl.
Microwave for 30 second intervals, stirring in between each time, until the chocolate is melted.
Drizzle or dip each biscotti piece as desired.
Place on a wire rack to allow the white chocolate to set.
Notes
Store in an air tight container on the counter for 3-4 days.You can replace the cherries and almonds with other dried fruit, nuts, or chocolate chips.