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- What are Biscotti?
- 🛠 Tools Needed for Sourdough Biscotti:
- 🍫 Ingredients Needed for Sourdough Biscotti:
- 🧑🍳 How to Make Chocolate Raspberry Sourdough Biscotti:
- How to Serve Chocolate Sourdough Biscotti:
- How to Store Sourdough Biscotti:
- Sourdough Biscotti FAQs:
- Chocolate Raspberry Sourdough Biscotti
- Other Recipes You Might Like:
These double chocolate raspberry sourdough biscotti are so easy to make and make a great gift or treat for the chocolate lover in your life.
I developed this chocolate sourdough biscotti recipe with Valentine’s Day in mind, thinking of a classic gift combo like strawberries or fruit dipped in chocolate.
And while I would prefer tart raspberries over strawberries, you can’t really dip soft raspberries in chocolate without them falling apart. Hence, the idea of using freeze-dried raspberries in a cookie that you can dip into your favorite warm drink!
While the biscotti is decadent using both cocoa powder and chopped chocolate in the cookie, it’s balanced with the inclusion of tart raspberries and sourdough discard to perk your tastebuds. Twice-baked, the biscotti tastes like a perfect brownie corner.
The crisp cookies are fantastic dipped in hot coffee or tea and immediately soften up. Plus, it’s another delicious and unexpected way to use sourdough discard.
👉 Be sure to check out some of my other favorite sourdough discard recipes and learn everything you need to know about sourdough discard in this all-encompassing sourdough discard guide. And if you’re a fan of chocolate, you’ve got to make my Sourdough Discard Chocolate Chip Cookies.
What are Biscotti?
Biscotti are oblong twice-baked Italian cookies, typically made with almonds, anise, and/or pine nuts.
In Italian, “biscotti” translates to “cookies”, meaning any type of cookie.
Cantucci is the Italian name for the crunchy treat Americans typically associated with biscotti. It has its origins in Prato, Italy, and is made with almonds, no fat, and traditionally dipped in Vin Santo.
However, biscotti, as most Americans know it, is different than cantucci. American biscotti covers a wide range of twice-baked cookies that are commonly made with fat and other assorted ingredient inclusions. For example, in this recipe, I use butter, chocolate, cocoa powder, and raspberries.
To make things more confusing, biscotti connotate a type of biscuit. Biscuits in British English typically refer to any type of cookie (like the word biscotti does in Italian). However, in American English, a biscuit is more scone-like, has a soft and fluffy interior, and is usually made with baking powder.
Whatever you want to call them, these twice-baked cookies are irresistible, easy, and fun to make.
For another Italian favorite, you may enjoy these Sourdough Maritozzi (Italian Sweet Buns).
🛠 Tools Needed for Sourdough Biscotti:
Click the links below for my tool recommendations.
- Baking Scale
- Large Baking Sheet (21×15″, or two half-sheet pans)
- Silicone spatula
- Pastry brush
- Stand Mixer (recommended, or hand mixer)
🍫 Ingredients Needed for Sourdough Biscotti:
Click on the link below for my ingredient recommendations.
- Unsalted butter
- Granulated sugar
- Vanilla Extract
- Sourdough Starter (active or discard)
- All-Purpose Flour
- Baking Soda
- Kosher Salt
- Natural unsweetened cocoa powder
- Bittersweet or semi-sweet chocolate
- Freeze-dried raspberries (Trader Joe’s sells a very affordable option)
- Use freeze-dried strawberries if you can’t find raspberries.
- Don’t use fresh raspberries or the dough will be too wet.
🧑🍳 How to Make Chocolate Raspberry Sourdough Biscotti:
Follow this visual and detailed recipe guide as you bake this Chocolate Sourdough Biscotti recipe.
1. Preheat Oven and Prepare Pan
Preheat the oven to 350ºF (177ºC).
Then, line the baking sheet with a piece of parchment paper.
2. Cream Butter and Sugar
In the bowl of a stand mixer fitted with the paddle attachment, beat 113 grams (one stick) of room-temperature unsalted butter and 150 grams of granulated sugar until light and fluffy.
Alternatively, you can use a hand mixer to mix the biscotti dough.
3. Add Wet Ingredients
Add 2 eggs, 100 grams of sourdough discard, and 1 tsp of vanilla extract and beat until combined.
4. Add Dry Ingredients
In a separate mixing bowl, whisk together 200 grams of all-purpose flour, 25 grams of cocoa powder, 1 tsp of baking soda, and ½ tsp of salt.
Then, dump the dry ingredients into the bowl of the stand mixer and mix just until combined.
Use a spatula to fold in 113 grams (4 oz.) of roughly chopped bittersweet or semi-sweet chocolate and 20 grams of freeze-dried raspberries (you can leave the raspberries whole so you get large chunks).
5. Shape and First Bake
Scrape the sticky dough out onto a floured surface. Flour your hands as necessary and shape the dough into a round. Then, use a bench scraper or knife to divide the dough in half.
Roll each half of dough into a log, about 11-12 inches long.
Transfer both logs to the prepared baking sheet parallel to each other and several inches apart (the logs will spread as they bake). Use your hands to gently press down on the logs to form uniform rectangles about 3 inches wide.
Next, whisk one egg in a small bowl and lightly brush an egg wash on top of the biscotti dough.
Bake the biscotti for 30 minutes or until the tops are shiny and firm to the touch.
Once the biscotti are out of the oven, remember to keep your oven on for the second bake.
6. Slice and Second Bake
Cool the biscotti for 15 minutes.
Then, use a sharp serrated knife to cut the logs diagonally into ¾-inch wide slices. For the four end pieces, you can slice off the ends or snack on them as I do during the second bake.
Lay the pieces cut side down and arrange them closely on the large baking sheet. Use two half-sheet pans if they do not all fit.
Bake again for about 20 minutes or until dry and crisp.
Cool completely on a wire rack.
7. Optional Topping
You can eat these chocolate sourdough biscotti as is, but I like to dip them in some melted chocolate and sprinkle them with crushed freeze-dried raspberries.
The chocolate dipping signals what’s inside the biscotti and adds some shine and bright color to these dark brown biscotti. Furthermore, it makes them all the more luxurious!
Melt 113 grams (4 oz.) of chopped bittersweet or semi-sweet chocolate in a bowl (I microwave in 15-30 second intervals and stir in between).
Dip one end of the biscotti into the melted chocolate and place it back onto the lined baking sheet. Then, sprinkle a few crushed freeze-dried raspberries on top of the chocolate.
Finally, refrigerate for 10 minutes or until the chocolate solidifies.
Alternatively, instead of dipping, you can also drizzle the melted chocolate with a fork.
How to Serve Chocolate Sourdough Biscotti:
Biscotti are often served with breakfast to go with coffee or tea. However, they’re perfect as a light dessert or afternoon pick-me-up snack as well!
Once dunked in coffee, the crispy biscotti will quickly soak up the coffee and become mocha-flavored! Enjoy immediately before it crumbles into your drink.
This recipe makes about 22 biscotti and since they store well, I like to keep them throughout the week and enjoy them alongside breakfast.
Furthermore, biscotti are easy baking cookie gifts for holidays or get-togethers since they store and travel well.
How to Store Sourdough Biscotti:
You can store sourdough biscotti at room temperature for up to a week in an airtight container.
Be sure to keep the biscotti in a cool and dry location, as they will soak up moisture and become less crisp over time. To prevent moisture from softening the biscotti, I place a paper towel into the container, which soaks up some of the moisture.
You can freeze biscotti multiple times during various steps to save time.
For one method, you can freeze the biscotti dough before baking and let it thaw (like how you would freeze and thaw cookie dough).
Additionally, you can freeze them after the first bake. Cut the biscotti into slices and freeze the slices in a single layer.
Lastly, once fully baked, you can store them in a freezer-safe bag for at least a month.
Sourdough Biscotti FAQs:
Why are my biscotti not crispy?
The biscotti likely need to bake longer. Bake the biscotti until the tops feel completely crisp and dry. Remember, they’ll continue to harden as they cool.
Can I use fresh raspberries?
No. Fresh raspberries have added moisture that will inhibit the biscotti from drying out (you would need to overbake the biscotti for the raspberries to dry out).
Freeze-dried raspberries are perfect because they allow the biscotti to bake properly, add concentrated raspberry flavor, and don’t add extra moisture.
Why does the surface of biscotti crack?
The surface of biscotti will crack during the first bake and this is completely normal. They crack because the biscotti expand during baking.
Why do my biscotti crumble when slicing?
Make sure to use a sharp serrated knife to slice your biscotti in a sawing motion. A dull knife won’t be able to cut the biscotti properly.
Additionally, if the biscotti are crumbling when slicing, you may have overbaked the biscotti during the first bake. Only bake your biscotti until the tops of the logs are firm. If baked longer than 30 minutes (always check a few minutes early!), the biscotti will be too hard to slice.
Can I use milk chocolate or chocolate chips instead of bittersweet chocolate?
Yes, however, I highly recommend using bittersweet chocolate for the proper balance of sweet and bitter chocolate flavor. Furthermore, milk chocolate and chocolate chips usually include additional ingredients like stabilizers, dairy, and more added sugar. If you use either, reduce the amount of granulated sugar slightly.
Chocolate Raspberry Sourdough Biscotti
- 113 grams Unsalted Butter, room temperature, one stick
- 150 cup Granulated Sugar
- 2 Eggs
- 100 grams Sourdough Starter, active or discard
- 1 tsp Vanilla Extract
- 200 grams All-Purpose Flour
- 1 tsp Baking Soda
- 1 tsp Kosher Salt
- 25 grams Unsweetened Cocoa Powder
- 20 grams Freeze-dried Raspberries
- 113 grams Bittersweet Chocolate, roughly chopped, 4 oz.
- 1 Egg, for egg wash
- Preheat oven to 350ºF (177ºC) and line a baking sheet with a piece of parchment paper.
- In the bowl of a stand mixer fitted with the paddle attachment, beat the room-temperature butter and sugar until light and fluffy.Add two eggs, sourdough discard, and vanilla extract and beat until combined.
- In a separate bowl, whisk together the flour, salt, baking soda, and cocoa powder. Dump the dry ingredients into the bowl of the stand mixer and mix just until combined.Use a spatula to fold in the chopped chocolate and freeze-dried raspberries.
- Scrape the dough out onto a floured surface and form into a round. The dough will be sticky, so be sure to flour your hands as necessary. Then, use a bench scraper or knife to divide the dough in half.Roll each out into a log, about 11-12 inches long. Transfer the logs to the lined baking sheet, placing them parallel to each other and several inches apart. Use your hands to gently press down on the logs to flatten them slightly and form uniform rectangles about 3 inches wide.
- Whisk the reserved egg in a small bowl and lightly brush the tops of the logs with an egg wash.Bake for 30 minutes or until the tops are shiny and firm to the touch.
- Cool the biscotti for 15 minutes. Then, use a serrated knife to cut the logs diagonally into ¾-inch slices.Lay them cut-side down on the same baking sheet and arrange them closely. Use two pans if needed.Bake another 20 minutes until dry and crisp. The biscotti will continue to harden as they cool.
- For the optional topping, melt the chocolate in a small bowl. Dip the ends of the biscotti into the melted chocolate and place back onto the baking sheet. Sprinkle with crushed freeze-dried raspberries.Place the baking sheet in the refrigerator for 10 minutes or until the chocolate solidifies.