Monday, April 20, 2015

April Sourdough Surprises - Biscotti

Happy April!! Spring has finally started to... well... spring, and I, for one, am super excited about it.  The warmer weather makes me so happy!!

This month's Sourdough Surprises challenge also made me happy! This month we were challenged to use our sourdough starters to make biscotti. YUM! I was so excited that I made my biscotti right away. Which almost never happens these days.

There are tons of recipes out there, combining all kinds of flavors and mix ins. I knew I wanted to try something a bit simpler for my first go-round, so I chose this recipe.

The trick to biscotti, even the sourdough variety, is not in the dough preparation. It comes together similarly to other cookie type doughs.

The difference is that they're not done after being baked.

Nope. After they're baked and out of the oven, you keep the oven hot and prepare them to be baked again.

Allowed to cool just briefly, the loafs cookie "loaves" are sliced, and the slices are laid out on a baking sheet... be baked yet again, toasting them to a beautiful, golden, delicious treat.

These were so delicious and made the perfect afternoon treat.

Especially delicious with a cup of tea.

Even better when enjoyed outside in the gorgeous Spring weather.

So what kind of biscotti did you make? Link up and share!

Sourdough Biscotti
(only slightly adapted from Friendship Bread Kitchen)

1 cup 100% hydration sourdough starter
2/3 cup granulated sugar
1/2 cup butter, softened
1 teaspoon vanilla
1 egg
3 cups flour
1 teaspoon baking powder
1/2 teaspoon salt
1 cup almonds or walnuts, coarsely chopped (I used sunflower seeds to keep them nut-free)

Preheat oven to 350 degrees.
In medium bowl (I used my KitchenAid mixer), cream together starter, sugar and butter. Stir in vanilla extract and egg.
In a separate bowl combine flour, baking powder and salt. Stir the dry mixture into creamed mixture. Fold in nuts (seeds).
Divide dough into 2 pieces. Roll each piece out into a log about 10 inches long. Place them on an ungreased cookie sheet and flatten until they are about 3 inches wide.
Bake for 30-35 minutes, until firm. Cool on baking sheet for 10-15 minutes.
Slice logs crosswise into 1/2 inch wide slices. Place slices cut side down on baking sheet.
Return to oven for additional 15 minutes, until crisp and light brown. Cool and store in airtight container.



  1. These look great Shelley - I need to try a recipe with 100% hydration starter when they turn out this well!

  2. Lovely biscotti! I like how you kept them very simple, but delicious! They would be perfect with a cup of tea!

  3. I love the use of the sunflower seeds. Never thought to use them in a cookie and I love them so much.


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