Chocolate Raspberry Sourdough Biscotti
Use sourdough discard to make these easy Chocolate Raspberry Sourdough Biscotti. These twice-baked Italian cookies are chocolatey and perfect for dunking in your favorite warm drink.
Yield or Serving: 22 Biscotti
Equipment
- 1 Whisk
- 1 Stand Mixer, (recommended, but can use hand mixer too)
Ingredients
- 113 g Unsalted Butter, room temperature, 1 stick
- 150 g Granulated Sugar
- 2 Eggs
- 100 g Sourdough Discard, or active sourdough starter
- 1 tsp Vanilla Extract
- 200 g All-Purpose Flour
- 1 tsp Baking Soda
- 1 tsp Kosher Salt
- 25 grams Unsweetened Cocoa Powder
- 20 g Freeze-dried Raspberries
- 113 g Bittersweet Chocolate, roughly chopped, 4 oz.
- 1 Egg, for egg wash
Optional Topping
- 113 g Bittersweet Chocolate, 4 oz
- 5 g Freeze-dried Raspberries
Instructions
- 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.113 g Unsalted Butter, 150 g Granulated Sugar, 2 Eggs, 100 g Sourdough Discard, 1 tsp Vanilla Extract
- 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.200 g All-Purpose Flour, 1 tsp Baking Soda, 1 tsp Kosher Salt, 25 grams Unsweetened Cocoa Powder, 20 g Freeze-dried Raspberries, 113 g Bittersweet Chocolate
- 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.1 Egg
- 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.113 g Bittersweet Chocolate, 5 g Freeze-dried Raspberries
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