Lemony Sourdough Hazelnut Biscotti, Missing my Favorite Cafes, Baking & Running Community Similarities

Since I posted a photo of these biscotti on my instagram, I’ve gotten a few requests for the recipe. I can not take full credit for these since my mom is the real pro at baking treats, including Biscotti.

I adapted this biscotti recipe from my mom’s homemade cookbook but instead of using baking powder, I used my sourdough discard. I also checked out Heather’s blog for her amazing collection of sourdough discard recipes. She is a way more advanced sourdough baker but I do love how similar the baking community is to the running community! Both are willing to encourage and offer tips. I definitley fall into the beginners category, espeically when it comes to baking anything other than a basic sourdough bread. However, I am soooo proud at how far I have come!

One of my biggest drawbacks that came along with being quarantined is not being able to visit our favorite cafes on a Sunday morning on our way to visit my mother-in-law. We always shared a yummy pastry and most often we would also grab a crusty and delicious sourdough bread loaf. I do miss those days but luckily I have been able to replicate some tasty & beautiful good tasting bread at home. Treats on the other hand are a work in progress. However, if there is one treat that is fairly easy to make at home, it’s biscotti.

My mom would agree. And this biscotti recipe is what I like to think as a “hole in one recipe“. Haha…I sound like a golfer vs a runner now?.
I have to be honest with you all. I used to play golf and I did enjoy it, but it does take TIME which is the main reason I hung up the sport back in 2005. That was the same year I qualified for Boston for the first time, was building a new house, my work was extremely busy, and I was much more focused on other things. And for some reason I could never get that excited about chasing around a ball in slow motion in the heat and humidity. Going out for a hot humid run however, that I can get into…. A hole in one though when it comes to a good recipe? YES ~ I can also relate to.
But in any case…..

So if you have not tried making biscotti, I hope I have convinced you, almost any one can. You don’t need a sourdough starter but since I have one, and maybe you do too, why don’t I we make some lightly sweet, perfectly crisp, biscotti. They have just the right amount of lemon flavor and are jammed packed with crispy hazelnuts.
Plus you know they are good when your mom gives you the thumbs up! Yeah! She says “they are perfect for dunking into your afternoon tea or your morning coffee.”

Remember this recipe does not require any leavening so your sourdough starter does not need to be refreshed or active for this to work. I used a combination of freshly-milled flour pastry flour and store bought, King Arthur. Biscotti are twice baked, but be careful not to overdo it, as the biscotti can become extremely hard. After the second bake, biscotti should be dry but still be crumbly. Ready Set Bake❤️.

SOURDOUGH DISCARD HAZELNUT & CHERRY BISCOTTI

INGREDIENTS:

• 4 eggs
• 100 grams coconut sugar (or regular)
• 1 teaspoon salt
• 100 grams sourdough starter (doesn’t have to be active)
• Zest from one lemon or orange (organic)
• 200 grams Crispy Hazelnuts
• 60 grams unsweetened dried cherries
• 400 grams Flour (I used combination whole wheat pastry & King Arthur all purpose
• 70 grams organic cornmeal

DIRECTIONS:

1. Preheat oven to 350 degrees F and line a cookie sheet with parchment paper.
2. In a medium bowl, combine eggs, sugar, and salt and mix until fully combined and thickened. I used my Kitchen Aid.
3. Stir in starter, lemon zest, hazelnuts, and cherries to the mixture using a wooden spoon.
4. Working in batches, add in whole wheat flour, and cornmeal until fully incorporated. Dough should be quite dry.
5. Form dough into two 9 by 3 inch logs on parchment-lined cookie sheet. If you’re dough feels too sticky, wet your hands a bit while handling.
6. Bake for 25 to 30 minutes until golden brown.
7. Remove from oven and allow too cool for 5 to 10 minutes in order for the crumb to set.
8. Slice log into thin, about ⅛ to ½ inch portions.
9. Turn down oven to 250 degrees F
10. Place slices back on cookie sheet, and bake for another 25 minutes.
11. Allow to cool and store in an airtight container.

What is your favorite treat from your neighbor cafe?

Have you been out to eat yet since restaurants are now open?

Do you enjoy summer running?

Are you a golfer?

How about you….are you baking more since COVID hit us all a few months ago?