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chocolate walnut sourdough biscotti with rosemary and orange zest

Chocolate walnut sourdough biscotti

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!
5 from 1 vote
Prep Time 15 mins
Cook Time 45 mins
Course Breakfast, Dessert
Cuisine Italian
Servings 25 biscotti

Equipment

  • medium mixing bowl
  • Baking tray
  • Parchment paper
  • Hand or stand mixer
  • Serrated knife

Ingredients
  

  • 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

Instructions
 

  • 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!

Notes

  1. Instead of chopped chocolate, you can use chocolate chips
  2. Instead of fresh rosemary, you can use a 1/2 tsp of dried rosemary
Keyword biscotti, chocolate, cookies, orange, rosemary, sourdough, walnut