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    Home » SOURDOUGH » DISCARD

    Chocolate Sourdough Biscotti with Hazelnuts

    Published: November 15, 2021 · Updated: July 3, 2022 by Ieva · This post may contain affiliate links · 10 Comments

    Jump to Recipe

    Biscotti or Cantucci in Italy, Croquets in France, Mandelbrot in Germany – crunchy Italian twice-baked cookies with nuts are enjoyed all over Europe. We make our Chocolate Sourdough Biscotti with Hazelnuts and Cocoa Powder and love them dunked in black coffee, but these are also great with tea or dessert wine!

    Take Me To:
    • Perfect Sourdough Discard Biscuit
    • Sourdough Biscotti: Great Christmas Biscuits For Gifting
    • Ingredients and Substitutes
    • Method: How To Make Sourdough Biscotti with Hazelnuts?
      • STEP 1: Make the Dough
      • STEP 2: First Bake
      • STEP 3: Second Bake
    • How To Store Sourdough Discard Biscotti?
    • Other Sourdough Discard Recipes
    • Recipe Card

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    Perfect Sourdough Discard Biscuit

    I have been feeding my sourdough starter often over the last couple of weeks in preparation to make Sourdough Pannetonne, so I was left with a lot of discard to use! After making a big batch of Herby Sourdough Crackers to snack on during the week, I was still left with quite a bit and fancied something sweet. These Italian Twice-Baked Cookies are a wonderful way to use up a lot of sourdough discard. They keep for a couple of weeks and are a perfect dunker for your afternoon tea or coffee!

    Sourdough biscotti on a multi-coloured oblongue plate next to a small cup of espresso coffee.

    Sourdough Biscotti: Great Christmas Biscuits For Gifting

    Over Christmas, Seb’s family bake copious amounts of biscuits to give to all their loved ones as a gift. One of those biscuits is a French croquet double-baked biscuit that we enjoy every year. Similar to Italian Twice-Baked Cookies, Croquets are crunchy and intended to be dunked in your hot tea (or coffee) or cold drink (like dessert wine). The beauty of these biscuits is that they keep very well and can be made in advance.

    I haven’t asked for the recipe from my in-laws but decided to try and replicate their recipe with the addition of sourdough discard. Truth be told, mine taste nothing like their Christmas Croquets, so I decided to call them Sourdough Discard Biscotti. Crunchy, with a hint of bitterness of cocoa powder and orange zest, and lots of hazelnuts, our Sourdough Biscotti taste great and are perfect to have over the festive period with a cup of tea! And most importantly, they make a perfect gift!

    Sourdough discard biscotti on a sheet of baking paper on a wooden table.

    Ingredients and Substitutes

    • sourdough discard: unfed starter that is 100% hydration. Don’t use an old and forgotten starter that formed liquid on top though – your chocolate hazelnut biscotti will taste too sour!
    • egg: large in the UK, and extra-large in the US. You will need 1 whole egg and 1 egg white for eggwash.
    • olive oil: may be substituted with avocado or rapeseed oil.
    • orange: we will only use the zest.
    • plain flour: also known as all-purpose flour.
    • cocoa powder: unsweetened.
    • caster sugar: divided into 140g and 25g
    • baking powder: not to be mixed up with bicarbonate of soda (baking soda).
    • salt
    • blanched hazelnuts: or use other nuts that you like, almonds, pistachios and macadamia nuts work well.
    Chocolate Sourdough biscotti on a sheet of baking parchment on a wooden table.

    Method: How To Make Sourdough Biscotti with Hazelnuts?

    STEP 1: Make the Dough

    In a large bowl, mix sourdough discard, egg, olive oil and the zest of an orange. You don’t have to beat it much, just mix until combined.

    In a separate large mixing bowl mix the plain flour, 140g of caster sugar, baking powder, cocoa powder and salt.

    Add the egg mixture to the flour and mix just enough to combine. Add the blanched hazelnuts and mix to distribute. Cover the bowl and set it aside for 30 minutes.

    In the meantime, preheat the oven to 180°C. Line a large baking tray with baking parchment (we recommend Bacofoil Baking Parchment).

    Once the dough has rested, divide the dough into two portions. Roll each piece into a long log, about 2 cm in diameter. Transfer the rolls onto a baking tray, leaving plenty of space in between the two logs.

    Pouring wet ingredients into the flour mixture in a metal bowl.
    Mixing the dough with hands in a metal bowl.
    Distributing the hazelnuts into the sourodugh biscotti dough.
    Rolling a log of biscotti dough.
    Two logs of sourdough biscotti dough on a baking paper-lined tray.

    STEP 2: First Bake

    Using a pastry brush, brush the rolls with lightly beaten egg white and sprinkle with the remaining caster sugar.

    Bake in the centre of the oven for about 35 minutes. The rolls should brown and feel firm when pressed. Allow them to cool slightly but not completely (just enough so you can handle them with your hands).

    Two logs of sourdough biscotti after baking on a baking tray.

    STEP 3: Second Bake

    Use a sharp (ideally, serrated) knife to cut each roll into 1.5cm slices (be quick but gentle, as it will crumble quite easily). Lay the sourdough biscotti on a baking tray on their side. Return the tray to the preheated oven (180°C) and bake for 10-13 minutes. Turn the chocolate hazelnut biscotti over and bake for another 10-13 minutes. Lastly, transfer them onto a cooling rack to cool completely.

    Cutting the logs into individual biscotti biscuits using a serated knife.
    Cut biscotti on a wooden chopping board.
    Sourodugh discard biscotti on a baking tray layed out in a single layer for the second bake.

    How To Store Sourdough Discard Biscotti?

    Italian twice-baked cookies are known for their perfect crunch. For that reason, it is important to store them in an airtight container, to prevent the humidity from making them soggy. Let the sourdough biscotti cool down to room temperature, then place them in an airtight container and store them at room temperature for up to 2 weeks.

    Other Sourdough Discard Recipes

    For other recipes that use sourdough discard, have a look at the links below:

    • Lemon & Blueberry Sourdough Scones
    • ‘Perfect-For-Snacking’ Herby Sourdough Crackers
    • Sourdough Lime Drizzle Cake

    Recipe Card

    Sourdough Biscotti being dunked into an espresso with the rest of the biscotti surrounding the cup.

    Chocolate Sourdough Biscotti with Hazelnuts

    Biscotti or Cantucci in Italy, Croquette in France, Mandelbrot in Germany – a crunchy double-baked biscuit with nuts is enjoyed all over Europe. We make our Sourdough Biscotti with Hazelnuts and Cocoa Powder and love them dunked in black coffee, but these are also great with tea or dessert wine!
    5 from 6 votes
    Print Recipe Pin Recipe
    Prep Time 10 mins
    Cook Time 1 hr
    Resting Time: 30 mins
    Total Time 1 hr 40 mins
    Course Baking, Dessert
    Cuisine Italian, Sourdough
    Servings 34 biscuits
    Calories 81 kcal

    Equipment

    • Large Baking Sheets

    Ingredients
     
     

    • 225 g sourdough discard 100% hydration
    • 1 egg large
    • 30 ml olive oil
    • 1 orange zest only
    • 210 g plain flour
    • 1 tablespoon cocoa powder
    • 165 g caster sugar divided into 140g and 25g
    • 1 teaspoon baking powder
    • ¼ teaspoon salt
    • 120 g blanched hazelnuts
    • 1 egg white lightly beaten

    Instructions
     

    • In a large bowl, mix sourdough discard, eggs, olive oil and zest or an orange.
    • In a separate mixing bowl mix the plain flour, 140g of caster sugar, baking powder, cocoa powder and salt.
    • Add the egg mixture to the flour and mix just enough to combine. Add the hazelnuts and mix to distribute.
    • Cover the bowl and set it aside for 30 minutes.
    • In the meantime, preheat the oven to 180 C. Line a baking tray with baking parchment.
    • Once the dough has rested, divide the dough into two portions. Roll each piece into a long log, about 2 cm in diameter. Transfer the rolls onto a baking tray, leaving plenty of space in between the two logs.
    • Using a pastry brush, brush the rolls with lightly beaten egg white and sprinkle with the remaining caster sugar.
    • Bake in the centre of the oven for about 35 minutes. The rolls should brown and feel firm when pressed. Allow to cool slightly but not completely (just enough so you can handle it with your hands).
    • Use a sharp (ideally, serrated) knife to cut each roll into 1.5cm slices (be quick but gentle, as it will crumble quite easily).
    • Lay the biscotti on a baking tray. Return to the preheated oven (180°C) and bake for 10-13 minutes until they are golden brown. Turn the cookies over and bake for another 10-13 minutes. Lastly, transfer them onto a cooling rack to cool completely.

    Notes

    Store Sourdough Biscotti in an airtight container for up to 2 weeks. 

    Nutrition

    Calories: 81kcalCarbohydrates: 12gProtein: 2gFat: 3gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gTrans Fat: 1gCholesterol: 5mgSodium: 32mgPotassium: 42mgFiber: 1gSugar: 5gVitamin A: 16IUVitamin C: 2mgCalcium: 14mgIron: 1mg
    Keyword Biscotti with Sourdough Discard, Hazelnut Biscotti with Sourdough, Sourdough Biscotti, Sourdough Biscotti Recipe, Sourdough Biscotti with Cocoa, Sourdough Biscotti with Hazelnuts, Sourdough Cantucci, Sourdough Croquets, Sourdough Croquets Recipe, Sourdough Discard Recipes
    Tried this recipe?Let us know how it was!
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    Reader Interactions

    Comments

    1. Michele

      December 02, 2021 at 12:23 pm

      5 stars
      I loved this biscotti. I had it with my coffee this morning and it was wonderful. I loved the chocolate with the hazelnuts. I will definitely be making this again.

      Reply
      • Ieva

        December 02, 2021 at 4:16 pm

        Thanks, Michele! You sure know the best way to enjoy biscotti, and that is with coffee 😍

        Reply
    2. Katherine

      February 22, 2022 at 11:57 am

      5 stars
      Oh wow! These biscotti are extra special! Yum!

      Reply
      • Ieva

        February 23, 2022 at 8:17 am

        🥰 Thanks!

        Reply
    3. Natalie

      April 14, 2022 at 7:24 pm

      5 stars
      I tried similar biscotti as this one a long time ago at my friend’s home. So happy to find this recipe, it’s delicious, thanks!

      Reply
      • Ieva

        April 14, 2022 at 8:45 pm

        You are most welcome, Natalie! 🙂

        Reply
    4. Deb

      July 22, 2022 at 11:38 am

      5 stars
      Hands down the best biscotti I’ve ever tried. Love the hazelnuts. Will make it again.

      Reply
      • Ieva

        July 23, 2022 at 12:18 pm

        Wow! Thanks for the awesome feedback 🥰

        Reply
    5. Ben

      January 11, 2023 at 12:42 pm

      They taste great but my logs didn’t spread out in the first bake. So they don’t look much like usual biscotti. Basically kept their round shape while puffing up a bit. Was my dough too dry?

      Reply
      • Ieva

        January 12, 2023 at 11:06 am

        Hi, Ben! This has never happened to me, but it is possible your dough was stood dry (although it should be really rather stiff). Maybe your egg was slightly smaller, or maybe my discard was older than yours and therefore more liquidy? Another reason why they may not spread is the temperature of the kitchen – if it’s very cold, the biscotti mix is essentially chilled and that hindered the spread in the oven (just like chilling the cookie dough before baking to make them spread less).
        I am glad you enjoyed the taste though! If the texture of your biscotti was good too, maybe next time you could just flatten the logs slightly into domes to create that signature biscotti shape 🙂

        Reply

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    Hi, I am Ieva – the face behind this blog. I live in North Wales with my husband Seb and our golden retriever Sawyer. It’s safe to say that I live and breathe food: from researching and reading about food to creating new recipes and growing vegetables to use in my cooking.  The great thing is, Seb appreciates all the good meals that are also essential at his worst ‘hangry’ moments! Somebody HAS to feed Seb…

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