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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 9 votes
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Prep Time 10 minutes
Cook Time 1 hour
Resting Time: 30 minutes
Total Time 1 hour 40 minutes
Course Baking, Dessert
Cuisine Italian, Sourdough
Servings 34 biscuits
Calories 81 kcal

Equipment

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
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