Easy Sour Cream Biscotti
Satisfy your sweet tooth with these Easy Sour Cream Biscotti, a delightful twist on the classic Italian treat that's perfect for beginners and seasoned bakers alike. Featuring sour cream as the star ingredient, these biscotti achieve a slightly softer texture while retaining their signature crispness. With just 20 minutes of prep time, this recipe combines pantry staples like all-purpose flour and sugar with optional mix-ins like chopped nuts, chocolate chips, or dried fruit for a customizable flavor profile. Ideal alongside a cup of coffee or tea, these golden-brown biscotti are baked twice for that perfect crunch, making them a versatile addition to your snack or dessert repertoire. Plus, they store beautifully, so you can enjoy their bakery-style goodness for up to two weeks!
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Recipe Information
Ingredients
- 2 cups all-purpose flour
- 0.75 cup granulated sugar
- 1 teaspoon baking powder
- 0.25 teaspoon salt
- 0.5 cup sour cream
- 0.25 cup unsalted butter, melted
- 1 unit large egg
- 1 teaspoon vanilla extract
- 0.5 cup chopped nuts (optional, e.g., almonds, walnuts)
- 0.5 cup chocolate chips or dried fruit (optional)
Instructions
Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
In a large mixing bowl, whisk together the flour, sugar, baking powder, and salt until well combined.
In a separate bowl, whisk together the sour cream, melted butter, egg, and vanilla extract until smooth.
Gradually add the wet ingredients to the dry ingredients, stirring until a dough begins to form. If using nuts, chocolate chips, or dried fruit, fold them in at this stage.
Lightly flour your work surface and transfer the dough onto it. Divide the dough into two equal portions.
Shape each portion into a log approximately 10 inches long and 2 inches wide. Place the logs onto the prepared baking sheet, leaving space between them.
Bake in the preheated oven for 20-25 minutes, or until the logs are golden and firm to the touch. Remove from the oven and allow the logs to cool for 10 minutes.
Using a sharp serrated knife, slice the logs diagonally into 1/2-inch thick slices.
Arrange the slices cut-side down on the baking sheet and return them to the oven. Bake for an additional 10 minutes, then flip the biscotti and bake for another 5-10 minutes until crisp and golden brown.
Remove the biscotti from the oven and let them cool completely on a wire rack before serving or storing in an airtight container for up to two weeks.
Nutrition Facts
Calories |
253 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 11.3 g | 14% | |
| Saturated Fat | 5.6 g | 28% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 32 mg | 11% | |
| Sodium | 101 mg | 4% | |
| Total Carbohydrate | 34.8 g | 13% | |
| Dietary Fiber | 1.5 g | 5% | |
| Total Sugars | 17.7 g | ||
| Protein | 4.4 g | 9% | |
| Vitamin D | 0.1 mcg | 0% | |
| Calcium | 27 mg | 2% | |
| Iron | 1.2 mg | 7% | |
| Potassium | 66 mg | 1% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
