Chocolate Hazelnut Biscotti with Sourdough Discard

Transform your sourdough discard into something truly special with these crisp, chocolatey biscotti studded with roasted hazelnuts. Twice-baked for that signature crunch, they're the perfect companion to your morning coffee.

Recipe Details:

• Prep Time: 15 minutes
• Cook Time: 45-50 minutes
• Total Time: 1 hour 5 minutes
• Makes: 12-14 biscotti
• Difficulty: Easy
• Special Equipment: Baking tray, parchment paper, sharp serrated knife

This biscotti recipe takes humble sourdough discard and transforms it into something truly delicious. The combination of cocoa powder and orange zest brings warmth and richness, while the hazelnuts add the perfect crunch in every bite. These twice-baked Italian cookies are ideal for dipping into your coffee or tea, giving as homemade gifts, or simply enjoying as a sweet treat after dinner. The sourdough discard adds a subtle depth of flavor and helps create that classic crisp texture that makes biscotti so satisfying. Best of all, they keep beautifully for up to two weeks in an airtight container, so you can bake a batch and enjoy them all week long.

Why You'll Love This Recipe

• Uses sourdough discard: A delicious way to reduce waste and give your discard new life instead of throwing it away
• Perfect texture: Twice-baked for that signature crispy, crunchy texture that's ideal for dunking
• Balanced flavors: Chocolate and orange are a classic combination, enhanced by the nutty crunch of hazelnuts
• Great for gifting: These biscotti look impressive and keep well, making them perfect homemade gifts
• Coffee shop quality: Make café-style biscotti at home for a fraction of the cost

Ingredients

For the Biscotti:

• 110g sourdough discard (100% hydration)
• ½ large egg (or 1 small egg)
• 15ml olive oil
• Zest of ½ orange
• 150-175g plain flour (start with 150g and add more if needed)
•  1/2 tablespoon cocoa powder
• 70g caster sugar
• ½ teaspoon baking powder
• Pinch of salt
• 60g blanched hazelnuts
• 90g of chocolate chips

For the Topping:

• ½ egg white (for brushing)
• 10g caster sugar (for sprinkling)

Instructions

1. Preheat the oven: Heat your oven to 180°C (160°C fan/350°F). Line a baking tray with parchment paper and set aside.

2. Mix the wet ingredients: In a large mixing bowl, combine the sourdough discard, egg, olive oil, and orange zest. Whisk together until smooth and well combined. The mixture should be relatively homogeneous with no large lumps of discard.

3. Add the dry ingredients: Add the 70g caster sugar, 150g flour (reserve the extra 25g for now), cocoa powder, baking powder, and a pinch of salt to the wet ingredients. Mix with a wooden spoon or spatula until a dough begins to form. The dough should come together but still be slightly sticky. If it feels too soft or wet to shape, gradually add more flour, a tablespoon at a time, up to 175g total. The exact amount will depend on how hydrated your sourdough starter is.

4. Add the hazelnuts: If your hazelnuts have skins on them, roast your hazelnuts at 180c for 6 minutes, then tip in to a tea towel and cover them up and rub them all together, and all the skin will be removed. Cut them up roughly. Fold the hazelnuts into the dough, distributing them as evenly as possible throughout. The dough will be quite dense at this point. 

5. Shape the dough: Add your chocolate chips and combine. Lightly flour your hands and the work surface. Turn the dough out and shape it into a log approximately 25cm long and 6-7cm wide. The log should be relatively even in thickness from end to end. Place it on the lined baking tray, leaving space around it as it will spread slightly during baking.

6. Brush and sprinkle: In a small bowl, lightly beat the egg white with a fork until slightly foamy. Brush the top and sides of the log generously with the beaten egg white. Immediately sprinkle the 10g of caster sugar over the top for added crunch and sweetness.

7. First bake: Place in the preheated oven and bake for 25 minutes, or until the log is firm to the touch and starting to crack slightly on top. It should feel set when you gently press the center. Remove from the oven but keep the oven on.

8. Cool slightly: Let the baked log cool on the tray for about 10 minutes. This cooling period is important as it makes the log easier to slice without crumbling. The log should still be slightly warm but cool enough to handle.

9. Slice the biscotti: Using a sharp serrated knife, carefully slice the log into pieces approximately 1.5cm thick. Use a gentle sawing motion rather than pressing down hard to avoid breaking the biscotti. You should get 12-14 pieces depending on how thick you slice them.

10. Second bake: Lay the sliced biscotti flat on the baking tray, cut side down. Return to the oven and bake for 10 minutes. Remove the tray, flip each biscotti over so the other cut side is down, and bake for another 10-15 minutes until both sides are crisp and dry to the touch. They should feel firm and not give when you press them gently.

11. Cool completely: Transfer the biscotti to a wire cooling rack and allow them to cool completely. They will continue to crisp up as they cool. Once fully cooled, they're ready to enjoy or store.

Chef's Tips

For the best texture: Make sure to bake the biscotti long enough during the second bake. They should feel completely dry and crisp. If they still feel slightly soft, give them another 5 minutes in the oven.

Flour adjustment: The amount of flour you need depends on your sourdough starter's hydration level. Start with 150g and only add more if the dough is too sticky to shape. You want a firm but pliable dough.

Perfect slicing: Use a serrated knife and a gentle sawing motion. If the log is too hot, it may crumble, so make sure to let it cool for the full 10 minutes. If it's too cold, it becomes harder to slice cleanly.

Toast the hazelnuts: For even more flavor, toast your hazelnuts in a dry pan for 3-4 minutes before adding them to the dough. This brings out their nutty flavor and adds extra crunch.

Storage is key: Store in an airtight container or tin once completely cooled. Don't store them while still warm or they'll soften.

Substitutions & Variations

No sourdough discard? You can substitute with 55g plain yogurt mixed with 55g flour for a similar texture, though you'll lose the subtle sourdough tang.

Different nuts: Swap the hazelnuts for blanched almonds, pistachios, walnuts.

Orange variation: Don't have orange? Use lemon zest instead, or try lime zest for something different. You could also add ½ teaspoon of vanilla extract.

Chocolate dipped: For an extra special presentation, melt 100g dark chocolate and dip one end of each cooled biscotti. Place on parchment paper to set. This makes them look bakery-perfect.

Spiced version: Add ¼ teaspoon ground cinnamon or a pinch of ground cardamom to the dry ingredients for a warm, spiced flavor.

Storage & Reheating

Storage: Store the completely cooled biscotti in an airtight container or tin at room temperature for up to 1 weeks. They actually improve slightly after a day or two as the flavors develop. Make sure they're completely cool before storing to prevent them from softening.

Freezer-Friendly: Yes, these freeze beautifully! Store in a freezer-safe container or bag for up to 3 months. Thaw at room temperature for 30 minutes before serving, or refresh them in a 160°C oven for 5 minutes.

Keeping them crisp: If your biscotti soften over time (especially in humid weather), you can refresh them by placing them on a baking tray in a 160°C oven for 5-8 minutes. Let them cool and they'll crisp right back up.

Meal Prep: These are perfect for meal prep. Bake a batch on the weekend and enjoy them all week with your morning coffee or afternoon tea.

Frequently Asked Questions

Q: What is 100% hydration sourdough discard? A: This means your starter is fed with equal weights of flour and water (for example, 50g flour and 50g water). Most sourdough starters are maintained at 100% hydration. If yours is different, you may need to adjust the flour slightly.

Q: Can I use active sourdough starter instead of discard? A: Yes, you can use active starter, though discard is preferred as it's a great way to reduce waste. The biscotti won't rise much anyway since we're baking them twice, so active starter isn't necessary.

Q: Why do biscotti need to be baked twice? A: The first bake sets the dough into a firm log that can be sliced. The second bake removes excess moisture and creates that signature dry, crispy texture that makes biscotti perfect for dunking and gives them their long shelf life.

Q: My biscotti are too hard. What happened? A: They may have been overbaked during the second bake. Remember, they continue to crisp as they cool, so remove them from the oven when they feel just dry to the touch rather than rock hard.

Q: Can I make these without hazelnuts? A: Absolutely! You can leave out the nuts entirely for a plain chocolate orange biscotti, or substitute with any other nut you prefer. The recipe is very flexible.

You Might Also Like

Sourdough Discard Recipe: You can find a whole video on my YouTube channel on what you can do with leftover sourdough starter.

Apple Fritters This is one of my personal favorite ways to use up sourdough discard.

Enjoy!

Del x