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5 from 8 votes

Sourdough Biscotti

Don’t throw away your excess starter, use it to make these Sourdough Biscotti. Crisp and wonderfully crunchy, these biscotti are delicious and taste delightful with a cup of coffee. These twice-baked cookies are easy to make and are the best excuse to eat dessert for breakfast!
Prep Time20 minutes
Cook Time50 minutes
Course: Breakfast, Dessert
Cuisine: Italian
Servings: 32 biscotti
Calories: 96kcal

Equipment

Ingredients

Dough

  • 140 grams almonds divided
  • 240 grams all-purpose flour
  • 8 grams baking powder
  • ½ teaspoon kosher salt
  • 2 large eggs
  • 200 grams granulated sugar
  • 56 grams unsalted butter melted and cooled
  • 56 grams sourdough discard
  • 1 teaspoon vanilla extract
  • ½ teaspoon almond extract

Egg wash

  • 1 egg white
  • Pinch of salt

Instructions

  • Prep: Preheat the oven to 325 F. Line one 18 by 13 baking sheet with parchment paper, set aside. Coarsely chop 112 grams (1 cup) of almonds and set aside. 
  • Blend dry ingredients: Combine the remaining almonds (28 grams or ¼ cup) and flour in the blender and pulse until nuts are finely ground. Transfer the flour mixture to a large mixing bowl, whisk in the baking powder and salt. Set the bowl aside. 
  • Mix the wet ingredients: Add the eggs into the blender and pulse until doubled in volume and noticeably lighter in volume, about 1 minute. Add in the sugar, butter, sourdough discard, almond extract and vanilla extract. 
  • Make the dough: Add half of the flour into the blender and process until just fully combined. Transfer the dough into the bowl with the remaining flour and add in the chopped almonds. Stir the mixture with a sturdy spatula or wooden spoon until no traces of flour remain. Continue folding until the almonds look evenly distributed throughout the dough. 
  • Shape the loaves: Transfer the dough to the parchment, using a floured bench knife divide it into two even portions. Heavily flour your hands and form the dough into two 8 by 3 inch rectangles (20 by 7 cm) spaced about 4 inches (10 cm apart). Leave enough space for the loaves to spread.   
  • First bake: Whisk egg white and salt together. Brush the tops of the loaves with egg wash. Bake for 25 to 30 minutes or until the loaves look dry and appear golden. 
  • Cool then slice: Allow the loaves to cool on the baking sheet for 30 minutes. Transfer the loaves to a cutting board and using a sharp, serrated knife cut the loaves on a bias into ½-inch (1.3 cm) slices. Return the slices cut side down to your parchment-lined baking sheet, don’t worry about spacing them out as they won’t spread at this point. 
  • Second bake: Return the biscotti to the oven and bake for 10 minutes. Flip the biscotti and bake for another 10 to 15 minutes. Your biscotti should look dry, feel crisp and look lightly toasted. Don’t over bake or your biscotti will turn out too tough. 
  • Cool: Allow the biscotti to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.    
  • Enjoy and store: These cookies are best enjoyed once they have completely cooled, and are even better the next day! Store any leftover biscotti in an airtight container at room temperature for up to 2 weeks. 

Notes

When in doubt, use weight over volume measures.
This dough will be very very sticky, use heavily floured hands when you shape your loaves. 
These are best enjoyed once they have fully cooled.

Nutrition

Calories: 96kcal | Carbohydrates: 13g | Protein: 2g | Fat: 4g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.1g | Cholesterol: 14mg | Sodium: 69mg | Potassium: 46mg | Fiber: 1g | Sugar: 6g | Vitamin A: 59IU | Calcium: 30mg | Iron: 1mg