Sourdough discard hazelnut biscotti

 From Pantry Mama

These are great as written but let your imagination go wild for additions.  Dried cranberries, orange and cranberry, candied ginger, different spices,.

150 g sourdough discard (the recipe says it should be 100% hydration which ours is.  Equal parts water and flour)

3 eggs

10 g vanilla extract

340 g AP flour

150 g sugar

130 or more chopped hazelnuts (I added extra after mixing everything because I didn't think it looked right)

12 g baking powder

5 grams of whatever spices you like (pie spice, nutmeg, cinnamon, ginger, allspice, clove are all options)

pinch of salt

Mix the sourdough, eggs, and vanilla in a bowl

In another bowl, mix all the dry ingredients

Add the wet ingredients into the dry using your hands or a scraper because it will be a thick and sticky dough

On a baking sheet lined with parchment

Divide the mixture into two and then shape into a log shape making sure the it's the same width along the long edge (this will ensure everything bakes evenly)

Bake at 350 for 30-35 minutes

Along them to cool for 15 minutes and then cut into slices between 1/3-1/4 inch thick

Lay them cut side down and bake at 325 for 15 minutes (we did about 10 because I didn't want them shatteringly crisp)

After they cool, I melted some semi sweet chocolate and dipped the bottoms, again drying on the parchment lined paper