This crunchy sourdough biscotti is filled with dark chocolate chunks and walnuts, and a sprinkle of fresh rosemary and orange zest add a beautiful fragrance. This is a quick, easy, and tasty way to use up sourdough discard!
Got sourdough discard to use up? This sourdough biscotti recipe is perfect way to turn that tangy discard into a wonderful snackable treat. It’s chock full of walnuts and dark chocolate because nuts + chocolate = match made in heaven. But this isn’t your average chocolate and walnut biscotti – a teaspoon of fresh rosemary plus some orange zest really elevate the flavor and create an unforgettable combination.
Dunk it in your morning coffee. Soak it in milk. Enjoy it with your afternoon tea. This biscotti is good for all occasions.
How to make sourdough biscotti
I love this sourdough discard recipe because it’s straightforward and gives me cookies that last for weeks (not that these biscotti every really last that long…. they’re usually eaten in a few days!). You can use active starter or discard that has been sitting in your fridge getting nice and tangy.
What makes biscotti a special cookie is that it’s baked twice. This gives the characteristic super crunchy texture. Let’s walk through the process before diving into the recipe.
First, we’ll mix together the dry ingredients – flour, chocolate, walnuts, rosemary, orange zest, baking powder, and salt. This way we can add them in one big batch.
Next, we’ll cream together the butter and sugar until light and fluffy. Make sure your butter is at room temperature so it whips up well. We’ll then beat in the eggs, vanilla extract, and sourdough discard.
We’ll add all the dry ingredients to the wet to create a sticky dough. Flour generously and shape into 3 logs and place on a baking tray for the first bake. After the first bake, we’ll immediately cut the logs into diagonal cookies and place them right back in the oven for the final bake.
Other sourdough discard recipes I love:
If you make this recipe, please let me know! I always love to see what my readers are baking. You can comment below or tag me on Instagram @halicopteraway.
Chocolate walnut sourdough biscotti
- medium mixing bowl
- Baking tray
- Parchment paper
- Hand or stand mixer
- Serrated knife
- 2 1/2 cups (300g) all purpose flour
- 2 tsp baking powder
- 1/2 tsp salt
- 1/2 cup dark chocolate, chopped
- 1/2 cup walnuts, coarsely chopped
- 1 tsp fresh rosemary, finely chopped
- zest of 1 medium orange
- 1/4 cup (60g) unsalted butter, room temperature
- 3/4 cup (150g) granulated sugar
- 2 eggs
- 1 tbsp vanilla extract
- 1/2 cup (100g) sourdough starter at 100% hydration
- Preheat oven to 325°F and line a baking tray with parchment paper.
- In a medium mixing bowl, whisk together all purpose flour, baking powder, salt, walnuts, chocolate, rosemary, and orange zest until evenly combined. Set aside.
- Using a hand mixer or stand mixer fitted with a paddle attachment, cream together the butter and sugar until light and fluffy, about 1 – 2 minutes. Add the eggs and vanilla extract and beat on medium speed until well combined. Scrape down the sides of the bowl as needed. Add the sourdough discard and beat on medium speed until combined. Add the dry ingredients and mix on low until a sticky dough forms.
- Generously flour a surface and turn out the dough. Divide the dough into 3 equal pieces. Flour the dough and shape into logs about 2 inches wide and 3/4 of an inch thick. Place the logs on a baking sheet, spacing them as far apart as possible since they will spread a bit in the oven. Bake for 30 minutes.
- Remove the logs from the oven and let cool for 5 minutes until cool enough to handle. Use a serrated knife to slice each log on a slight diagonal to create the cookies. Space each cut about 1 inch apart. Place the cookies cut side down on the baking tray. Bake for 15 minutes. The cookies will still be a little soft but will harden as they cool.
- Remove from the oven and let cool for a few minutes and enjoy!
- Instead of chopped chocolate, you can use chocolate chips
- Instead of fresh rosemary, you can use a 1/2 tsp of dried rosemary