Sourdough Biscotti with Hazelnuts & Cocoa

Sourdough Biscotti
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Biscotti or Cantucci in Italy, Croquets 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!

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.

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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 Biscotti, 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 Biscottis. 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, it is a wonderful way to use some of that sourdough discard!

Sourdough Biscotti

How to Make Sourdough Biscotti with Hazelnuts & Cocoa?

In a large bowl, mix sourdough discard, eggs, olive oil and zest of 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 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.

Using a pastry brush, brush the rolls with egg wash 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).

Sourdough Biscotti

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. Turn the cookies over and bake for another 10-13 minutes. Lastly, transfer them onto a cooling rack to cool completely.

Store the Sourdough Biscotti in an airtight container for up to 3 weeks.


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

Sourdough Biscotti

Sourdough Biscotti with Hazelnuts & Cocoa

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!
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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

Ingredients
 
 

  • 225 g sourdough discard 100% hydration
  • 1 eggs large
  • 30 ml olive oil
  • 1 orange zest only
  • 210 g plain flour
  • 1 tbsp cocoa powder
  • 165 g caster sugar divided into 140g and 25g
  • 1 tsp baking powder
  • 1/4 tsp salt
  • 120 g blanched hazelnuts

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 egg wash 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 eaily). 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.

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
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Sourdough Biscotti

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