In Kitchen Aid Stand Mixer with paddle attachment (or in a bowl with a spoon), beat 1/3 cup brown sugar with 1/4 cup olive oil and 2 eggs.
Beat in 1/2 cup sourdough discard and 1 teaspoon of vanilla.
Work in 3 cups all purpose flour slowly. DO NOT OVERMIX. Add in 1 teaspoon of salt and 2 tablespoons of pumpkin spice seasoning.
Spread on a parchment lined 1/2 sheet to about 1/2" thick. We try to make this a rectangle, but an oval shape would work, too.
Fridge at least 30 mins or up to a couple days for even better fermentation benefits.
Bake 350° for 30 mins. Cool. Cut with a serrated knife to approx 5" x 2" pieces. You can really make this part however you'd like, but be mindful the skinnier they are, the faster they'll bake on the second bake.
Once cut into pieces, bake again for 20 mins. Turn them on their side before putting back in the oven. At the 10 minute mark, turn them on the other side. This will promote more even browning.
Cool completely before dipping in chocolate. Melt 2/3 cup white wafers in a double boiler to 120° and then add the last 1/3 cup of white chocolate wafers. Take to 100°. Dip each biscotti in the chocolate pot - or spread it on with an offset spatula. Sprinkle with pumpkin spice seasoning to garnish and make it pretty. Let them cool completely.
Enjoy dipped in coffee or our homemade hot cocoa!