Sourdough Biscotti Recipe with Chocolate Chips
A crunchy Italian cookie that fits perfect in your coffee mug or your tea cup! SO many flavor combinations to try. Which one will you do first?
Ingredients
- 5 T (75g) butter, softened
- 1 cup (215g) brown sugar
- ½ cup (120g) sourdough starter
- 2 eggs room temperature
- 2 tsp (8g) pure vanilla extract
- 2 ½ cups (300g) all-purpose flour
- ½ tsp baking soda
- 1 tsp sea salt
- 1 ½ cup chocolate chips
- ½ cup nuts dried fruit, etc.
Instructions
Instructions:
- In a large bowl, or the bowl of a stand mixer fitted with the paddle attachment, add the softened butter to the bowl. Beat for 2 minutes.
- Next, add the brown sugar and beat for another 2 minutes. Add the sourdough starter and mix again until fully incorporated.
- Add the eggs one at a time, mixing well after each addition then add the vanilla extract.
- Either in a separate medium sized bowl or into the mixing bowl (I do this) add your dry ingredients, all-purpose flour, baking soda, and salt.
- Mix on low speed until just combined. It will be a sticky dough.
- Add the chocolate chips and any other inclusions you might like to add and mix again, on low speed, until just combined. Scrape the sides of the bowl with a rubber spatula.
- Cover the bowl with plastic wrap and put into the fridge while you preheat the oven to 325 degrees.
Shaping the Biscotti:
- Once the oven is preheated take and line a baking sheet with parchment paper.
- Take the bowl of dough out of the fridge and divide the dough in half spacing the lumps of dough out on the baking sheet.
- Flour your hands lightly and flatten each part of the dough into a wide, flat log/oval. Measuring about 1” thick.
- Once you have shaped the biscotti ovals place in the oven for 25-30 minutes or until lightly browned.
- Remove from the oven and let cool for 10-15 minutes on the baking sheet before removing the biscotti ovals to a wire rack to fully cool.
Cutting the Biscotti:
- Once the biscotti is fully cooled, place on cutting board, and take a sharp serrated knife (I use my bread knife) and cut biscotti about ½” – ¾” thick at a slight angle.
- Place upright on the same prepared baking sheet and bake for an additional 15-20 minutes until it is nice and golden brown.
- Remove from the oven and let cool for 5 minutes on the baking sheet before you transfer to a wire rack to cool completely.
- Repeat with the next biscotti log/oval.
- Optional: Drizzle with melted chocolate. I prefer dark chocolate, like Lindt or Hershey’s.
- Enjoy with a hot cup of coffee or tea!
Notes
Store in an airtight container for 3-5 days or freeze in an airtight container for up to 3 months for a longer shelf life.