Sourdough Discard Biscotti -- Cheddar and Jalapeno
Another great way to use sourdough discard! This recipe uses cheddar, cranberries and jalapeno, but you can mix things up and use different types of cheese, peppers, etc.
Course Snack
Cuisine American
Keyword biscotti, Sourdough Discard
Prep Time 10 minutesminutes
Cook Time 1 hourhour
Cooling Time 30 minutesminutes
Total Time 1 hourhour10 minutesminutes
Servings 16
Ingredients
1 ⅓cupsall-purpose flour175 grams
1teaspoonbaking powder
2teaspoonssugar
½teaspoonsalt
⅛teaspoonground black pepper
1pinchturmericoptional for color
½cupshredded cheddar cheese56 grams
2tablespoonschopped pickled jalapenoLa Costena
2-3tablespoonsdried cranberrieschopped
½cupsourdough starterdiscard (120 grams)
1large egg
3tablespoonsbuttermelted (42 grams)
Instructions
Preheat oven to 350 degrees F. Line a large baking sheet with parchment paper.
In a mixing bowl, whisk together the flour, baking powder, sugar, salt and pepper. For a slightly more yellow color, add a pinch of turmeric. Stir in the cheese, cranberries and jalapenos.
In a second bowl, whisk together sourdough, egg and melted butter. Stir sourdough mixture into the cheese mixture.
Knead together until you have a firm dough. Divide dough in half and shape into two logs about 6 inches long by 2 ½ inches wide. Do this directly on the baking sheet.
Bake for about 22 to 25 minutes, then remove from oven and allow the biscotti to cool for about 5 minutes or just until it is cool enough to handle.
Meanwhile, reduce oven heat to 300 degress.
Cut each log crosswise to make ¾ inch thick slices.
Stand the slices on the baking sheet (or lay them, if you’d prefer) and bake at 300 degrees for about 25 minutes. Transfer to a wire rack and let cool completely.