Recipe Sprouted Breadcrumb Biscotti with Mix-and-Match Add-ins
Two base recipes, infinite combinations—our easy breadcrumb biscotti are made to dunk and share!
December 02, 2024
Classic or Chocolate, whichever base you choose, our Sprouted Breadcrumb Biscotti recipe with mix-and-match add-ins are guaranteed to surprise and delight.
Gift them. Share them with company. Or eat them all yourself! With a few slices of your favourite sprouted bread and a handful of baking staples, you’ll never run out of ways to make these dunkably delicious breadcrumb biscotti special!
Because whether you go for a classic combo like Apricot Almond or splurge on the best ingredients to make Triple Chocolate Cherry sprouted breadcrumb biscotti as a holiday treat for someone you love, one thing is sure—every twice-baked bite is worth waiting for.
Sturdier than the average cookie, our sprouted breadcrumb biscotti stay fresh up to a month—ideal features for care packages and gifts you need to ship far and wide. And you can make them weeks ahead to help take some stress out of the season.
Or just to have something special to serve when friends and family stop by over the holidays.
Start with one of the three and a half combos we made to inspire you to try our sprouted breadcrumb biscotti recipe. Or dive into the list of Mix-and-Match Add-ins to bake up your one-of-a-kind creation.
Then pour a steaming cup of your favourite hot beverage and indulge in some sprouted breadcrumb biscotti quality control before your family finds them and you need to make another batch!
3 ½ Sprouted Breadcrumb Biscotti Add-in Combos to Try:
Apricot Almond
- 1 batch Classic Plant-based Sprouted Breadcrumb Biscotti base
- ½ cup dried apricots, sliced
- ½ cup almonds, toasted and chopped
- 2 Tbsp turbinado sugar (sprinkled on top before baking)
Triple Chocolate Cherry
- 1 batch Chocolate Plant-based Sprouted Breadcrumb Biscotti base
- ½ cup dried tart cherries
- ½ cup chocolate chips
- 1 cup 70% cocoa dark chocolate, melted (dipped after baking)
Cranberry Orange Pistachio
- 1 batch Classic Plant-based Sprouted Breadcrumb Biscotti base
- ½ cup dried cranberries
- ½ cup pistachios, chopped
- 1 large orange, zested
- Orange and vanilla icing (drizzled on top after baking, see recipe)
Apricot Almond Ginger (variation)
- Same base and add-ins as Apricot Almond
- 2 Tbsp candied ginger, finely chopped (1 Tbsp mixed into the dough, 1 Tbsp sprinkled on top before baking)
Mix-and-Match Add-ins for
One-of-a-Kind Sprouted Breadcrumb Biscotti
From simple sandwiches to stuffing to dessert, the sprouted bread possibilities are endless! Scroll down and sign up for Silver Hills Bakery emails to welcome simple, family-friendly sprouted whole grain recipes and more into your inbox.
And follow us on Pinterest, Facebook, and Instagram to find more plant-based inspiration in your favourite social feed!
Recipes adapted from KeyLimeCoconut.com
Ingredients
For the Classic Plant-based Sprouted Breadcrumb Biscotti Base:
- 1 ⅓ cup all-purpose flour
- ⅔ cup sprouted breadcrumbs , ground fine (≅ 3 slices of your favourite Silver Hills Bakery sprouted bread)
- 1 ½ tsp baking powder
- ½ tsp salt
- 1 cup sugar
- ⅓ cup coconut oil or plant-based butter , melted
- ⅓ cup applesauce , unsweetened (use a measuring cup for dry ingredients)
- 1 tsp vanilla
- 1 cup mix-and-match add-ins (combined / total)
- to taste dip, drizzle, or topping/s of choice (optional)
For the Chocolate Plant-based Sprouted Breadcrumb Biscotti Base:
- 1 cup all-purpose flour
- 1 cup sprouted breadcrumbs , ground fine (we used 4 slices of Silver Hills Bakery Multigrain bread, or use your favourite)
- 1 ½ tsp baking powder
- ½ tsp salt
- 1 cup sugar
- ⅓ cup coconut oil or plant-based butter , melted
- ⅓ cup applesauce , unsweetened (use a measuring cup for dry ingredients)
- 1 tsp vanilla
- 1 cup mix-and-match add-ins (combined / total)
- to taste dip, drizzle, or topping/s of choice (optional)
For Icing Drizzle:
- 1 cup icing sugar (sifted to remove lumps)
- 1 tsp vanilla (or other extract)
- 1 – 2 Tbsp fresh citrus juice or non-dairy milk (or more as needed to reach desired consistency)
- 1 ½ tsp coconut oil or plant-based butter , melted
Featured Product Multigrain
Instructions
- If you haven’t already, make sprouted breadcrumbs. Toast bread until golden and crisp outside and dry throughout. (Bake at 350°F for 10 – 15 minutes, flipping halfway, or follow our low-and-slow directions for Sprouted Breadcrumbs). Let cool, then grind fine in a food processor.
- Preheat the oven to 350°F. Draw two 4-inch × 9-inch rectangles at least 2-inches apart on a piece of parchment. Place on a baking sheet drawing side down and set aside.
- For the Classic Plant-based Sprouted Breadcrumb Biscotti base: combine flour, sprouted breadcrumbs, baking powder, and salt.
- In the bowl of a stand mixer or a large mixing bowl combine sugar, apple sauce, melted coconut oil or plant-based butter, vanilla extracts, and zest (if using).
- Add the flour and sprouted breadcrumb mixture to the wet ingredients one third at a time, mixing well after each addition.
- After the last third, mix until dough forms a slightly sticky ball, then work add-ins into the dough with hands or a sturdy spoon.
- Divide sprouted breadcrumb biscotti dough into two equal parts. Shape into 8 – 9-inches logs and place on your parchment-lined baking sheet. Flatten dough logs over each rectangle until evenly ¾-to 1-inch thick. (For smaller/fewer add-ins, make shorter as needed to get ¾-inch minimum thickness). Press top edges until rounded.
- Score each rectangle to mark where you will slice the biscotti after the first baking. Gently press a knife ¼-inch into the dough; score straight across (parallel to short ends) or at a 45° angle, about 1-inch apart.
- Bake for 25 minutes. Remove from oven and allow to cool for at least 10 minutes but not more than 20 (see tip for triple chocolate biscotti below). Slice into individual biscotti with a serrated/bread knife or very sharp knife using a gentle sawing motion and as little downward pressure as possible.
- Reduce oven temperature to 325°F. Remove parchment, then place individual biscotti on one of their sliced edges on the bare baking sheet.
- Return biscotti to the oven and bake for another 25 – 30 minutes. Flip each biscotti onto its other sliced edge after 15 minutes. Remove from oven, and transfer to a rack to cool. If one of your add-ins are chocolate chips, let the biscotti cool on the baking sheet for 8 – 10 minutes, and use care when moving to the cooling rack (see tip).
- If you‘re not using an icing or melted chocolate topping: you’re done! Move cooled biscotti to an airtight container and stack with parchment between layers. Store in a cool, dry place up to one month (or freeze for up to three months).
- For icing: mix icing sugar, melted coconut oil, vanilla/extracts, and juice or non-dairy milk in a small bowl until smooth. Icing should drip in a slow, steady stream off a spoon; if too thick, add more liquid a splash at a time; if too thin, add icing sugar one teaspoon at a time, mixing well after each splash or spoonful.
- For dipping: prepare a fresh sheet of parchment or baking mat. Dip cooled biscotti as desired, then place on parchment until icing or chocolate is completely firm.
- Serve biscotti beside your favourite hot beverage, dunk, and enjoy!
Try these handy tips!
- Speed up trial-and error combo testing. Divide dough into two portions before mixing in add-ins in step 6. Use ½ cup total add-ins for each half in the same ratio/s as a full batch.
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Avoid chocolate challenges. Pockets of melted chocolate weaken biscotti so they break easily when flipped or moved—and can be a burn hazard! For triple chocolate sprouted biscotti (or any biscotti with chocolate add-ins), we recommend bakers:
- Use mini chocolate chips or chocolate chopped small.
- Wait 20 minutes before slicing after the first bake.
- Take extra care when slicing, flipping, and moving! (Use a metal spatula paired with a fork or tongs—not fingers—to lift and flip).
- Double your dip or drizzle fun! Drizzle icing in one direction and chocolate in the other. Dip each end differently. Or sprinkle with toppings to make your sprouted breadcrumb biscotti extra festive!
- Prefer a softer biscotti? Reduce length of the second bake to 15 – 20 minutes(total) and flip after 8 – 10 minutes. (Shorter = softer, test times to find the softness you seek).
- Candied ginger and peel can pack a punch! Use small dice and limit total candied ginger—in the dough and on top—to 2 tablespoons or less. For candied lemon, try 1 – 2 tablespoons; for orange, start with 2 – 3 tablespoons—you can always add more to your next batch!
- Gifting biscotti? Make an assortment with add-in and topping combos thoughtfully selected for the recipient. Pack in a pretty cookie bag tied with a bow, a beautiful box, or a festive reusable tin. Or stuff into a mug or vintage teacup ready for dunking!
- Shipping a care package? Biscotti are durable but still need protection from mishaps in the mail. Pad the inside of an airtight cookie tin with crumpled parchment and ship in a padded box.
