How to Make Chocolate Raspberry Sourdough Biscotti

Learn how to make this easy chocolate sourdough discard recipe that's perfect for Valentine's Day!


•All-purpose Flour •Sugar •Salt •Baking Soda •Cocoa Powder •Eggs •Butter •Vanilla Extract •Freeze-dried Raspberries •Chocolate •Sourdough Discard

1. Cream Butter and Sugar

Preheat the oven to 350ºF (177ºC). Cream butter and sugar in a stand mixer fitted with the paddle attachment (or use a hand mixer)

2. Mix Wet Ingredients

Add the sourdough discard, eggs, and vanilla extract and mix until combined.

3. Add Dry Ingredients

Mix in the flour, salt, baking soda, and cocoa powder just until combined. The dough will be very sticky.

4. Fold-in Chocolate and Raspberries

Use a spatula to fold in the chopped chocolate and freeze-dried raspberries.

5. Shape and Egg Wash

Divide the dough in half and shape the biscotti dough into two logs. Place on baking sheet. Brush an egg wash on top of the logs.

6. First Bake and Slice

Bake for 30 minutes until shiny and crisp on top. Then, slice the logs into ¾-inch pieces with a serrated knife.

7. Second Bake

Lay the pieces cut-side down on the baking sheet and bake again for 20 minutes until dry.

8. Chocolate Topping

Once cool, dip the ends of the biscotti into melted chocolate and sprinkle on crushed freeze-dried raspberries.


These Chocolate Raspberry Sourdough Biscotti keep well and make a great Valentine's Day baking treat!

Learn more!

Get the full detailed recipe by clicking the link below! The recipe includes a how-to guide with photos and step-by-step instructions.