Cocoa Biscotti with Wild Raisin Yeast


I made this biscotti with my wild raisin yeast. The recipe is from my favourite Japanese blog called “Bochun Cafe”. As I mentioned her blog before in my previous post ‘Sunday Prune Yeast Pancake’, her baking is amazing! It’s a shame if you don’t read Japanese as she has lots of great recipes on her blog. But just looking at her beautiful photos is very inspiring. So just take a peek at her awesome photos! I can try some of her recipes, adapt them and translate them in English!  (Thank you Anko-san!)



This recipe also takes no time to prepare it. Same as the yeast pancake, you can prepare the dough a night before in no time then let it rise overnight.Then just some baking to do in the next morning!  (or you can prepare it in the morning and bake it at night!) The textures vary depending on the time you let it rise. Longer you let it rise, you get lighter texture.

Biscotti with Wild Yeast

100g  of High Grade Flour

20g  of Standard Flour

30g  of Almond Meal (ground almond)

(1 heap of tbsp of Cocoa Powder for Cocoa version)

40g  of Sugar (+ a bit more for those who have a sweet tooth like my husband!)

1  Egg

20g  of Wild Yeast Extract (see the recipe here)

Some nuts or/and dry fruits for the fillings. I used pistachio and cranberry this time.


Step 1 : Making the dough

  • Roast nuts in the oven at 150℃ for 10-15min. Soak dry fruits in the warm water for 5-10min if needed, then drain off the water. 
  • Put all the flours (flour, almond meal, cocoa powder, sugar) in a bowl, mix them with a whisk.
  • In a small bowl, mix an egg and the wild yeast extract together.
  • Add the egg mixture to the flours, along with the nuts and dry fruits.
  • Shape the dough into one big flat rectangle.  1.5-2cm thick.
  • Cover the dough loosely with cling film and let it rise at room temperature overnight. (6-8h)

Step 2 : Baking

  • Bake the dough in the preheated oven at 180℃ for 15-16min.
  • Cool the dough and slice it (see the photo above). Put each slice on on a baking sheet, sliced side up, bake them in the oven at 160℃ for 15min. (careful not to burn)
  • Let the biscotti cool in the oven.   

7 thoughts on “Cocoa Biscotti with Wild Raisin Yeast

  1. I was curious if you ever considered changing the page layout
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    • Thank you for reading my blog! There is another Japanese home baker’s blog I enjoy reading. She also writes in English. You might be interested reading about Japanese style baking! Here is the link. ‘BAKE KO-BO’

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