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
Preheat the oven to 350ºF (177ºC). Cream butter and sugar in a stand mixer fitted with the paddle attachment (or use a hand mixer)
Add the sourdough discard, eggs, and vanilla extract and mix until combined.
Mix in the flour, salt, baking soda, and cocoa powder just until combined. The dough will be very sticky.
Use a spatula to fold in the chopped chocolate and freeze-dried raspberries.
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.
Bake for 30 minutes until shiny and crisp on top. Then, slice the logs into ¾-inch pieces with a serrated knife.
Lay the pieces cut-side down on the baking sheet and bake again for 20 minutes until dry.
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!