• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
  • Skip to footer

Baking Sense®

  • Home
  • Recipes
    • Breads
    • Sourdough Recipes
    • Pies & Tarts
    • Cakes/Cupcakes Recipes
    • Cookies & Bar Cookies
    • Muffins, Quick Breads & Donuts
    • Savory
    • Ice Creams & Frozen Treats
    • Custards
  • Baker’s Resources
    • Essential Baking Tools & Equipment
    • Baking Weights & Measures Conversion Chart
    • Baking Ingredient Substitutions
    • Baking Tips & Classic Techniques Explained
  • Baking School
  • About Eileen/FAQ
  • Contact Me
  • Navigation Menu: Social Icons

    • Email
    • Facebook
    • Google+
    • Instagram
    • Pinterest
    • Twitter

Sourdough Biscotti

November 23, 2020 by Eileen Gray 7 Comments

Jump to Recipe
a pinterest image for sourdough biscotti with text overlay

Sourdough Biscotti! Crunchy almond cookies enriched with a cup of sourdough discard. These sourdough cookies are perfect for dunking into coffee, espresso or dessert wine.

a stack of almond sourdough biscotti in a table

I love biscotti because they really are easy to make and they keep for weeks. They also happen to be a great vehicle for using your sourdough discard. (Check out this recipe for Almond & Anise Biscotti if you don’t have sourdough discard available.)

If you don’t have one, you can learn How to Make a Sourdough Starter. Then I can show you how to Feed and Maintain Sourdough Starter or How to Keep a Small Sourdough Starter.

Scroll through the process photos to see how to make Sourdough Biscotti:

a glass measuring cup filled with sourdough starter, olive oil and eggs.
Combine the sourdough discard, eggs, oil, vanilla and lemon zest
two side by side photos showing how to finish mixing sourdough biscotti dough
Dump the biscotti dough out onto a work surface and finish kneading in the flour by hand. Form the dough into a ball and divide it into two equal pieces.
two side by side photos showing sourdough biscotti before and after baking.
Form the dough into two logs. Cool the baked biscotti completely before proceeding.
a sliced loaf of biscotti cookies
Slice the cooled loaves on an angle.
two photos showing biscotti before and after toasting
Line the sliced biscotti onto a sheet pan and bake until golden brown on both sides.

FAQs about Sourdough Biscotti:

Can Sourdough Biscotti be made ahead?

Yes. To work ahead, the dough logs can be wrapped and refrigerated for several days or frozen for several weeks. The baked loaves can also be held for a couple of days before slicing and baking the second time. Since biscotti keep so well, you can make the biscotti completely several days or even several weeks before you’re ready to serve them.

Do I have to bake the biscotti a second time?

Since the word “biscotti” literally means “twice cooked” you do need to bake them twice to make “biscotti”. That being said, if you want a soft cookie, the pastry police won’t come to your house if you skip the second bake.

Can Sourdough Biscotti be refrigerated?

There is no need to refrigerate biscotti. In fact, the refrigerator could make the cookies soggy. The biscotti are best stored at room temperature in an airtight container.

How long will Sourdough Biscotti keep?

I have kept biscotti in a cookie jar with a tight lid for several weeks.

Can Sourdough Biscotti be frozen?

Yes. But since they keep so well at room temperature there’s usually no need to freeze them. If you want to keep them more than two weeks they can be frozen for up to 3 months. You might want to re-toast them briefly after defrosting if they are less crunchy.

a sourdough biscotti cookie sitting on top of the cup of expresso
a biscotti being dunked in a cup of expresso

I know you hate to throw away that sourdough discard. Check out these recipes that use sourdough discard.

Since you’ve got your starter fed, peruse the entire list of My Best Sourdough Recipes. Have fun!

If you love this recipe as much as I do, I’d really appreciate a 5-star review.

Continue to Content
a sourdough biscotti on a cup of expresso

Sourdough Biscotti

Yield: 48 cookies
Prep Time: 30 minutes
Resting Time: 20 minutes
Bake Time: 1 hour
Total Time: 1 hour 50 minutes

Crunchy almond biscotti cookies enriched with a cup of sourdough discard. Perfect for dunking into coffee, espresso or dessert wine.

Ingredients

  • 1 cup (8 oz, 224g) sourdough discard
  • 2 large eggs, plus 1 for egg wash
  • 1/4 cup (2 oz, 60 ml) olive oil
  • 2 teaspoons vanilla extract
  • Grated zest from 2 large lemons
  • 3 cups (15 oz, 420g) all purpose flour
  • 1 3/4 cups (14 oz, 392g) granulated sugar, separated
  • 1 tablespoon baking powder
  • 1/2 teaspoon table salt
  • 1.5 cups (8 oz, 224g) toasted almonds, roughly chopped into large chunks

Instructions

  1. In a glass measuring cup combine the discard, 2 eggs, olive oil, vanilla and lemon zest, set aside. In a mixing bowl combine flour, 1 1/2 cups of sugar, baking powder and salt. Mix the dry ingredients for 30 seconds to combine.
  2. Add the egg mixture to the dry ingredients and mix until almost combined. Add the almonds and mix until almost combined. Turn the dough out onto a lightly floured surface and finish mixing by hand until all the flour is absorbed.
  3. Cover the dough with plastic wrap and allow it to rest for 15-20 minutes. Preheat the oven to 350°F. Line a 1/2 sheet pan with parchment paper or a silicone baking mat.
  4. Split the dough into 2 equal portions. Use your hands to roll each piece of dough to a log 13" long x 2" wide. Set the logs onto the sheet pan, leaving at least 3" between them. Brush the logs with egg wash and sprinkle with the last 1/4 cup of granulated sugar.
  5. Bake until golden brown and feels firm when pressed in the middle, about 35 minutes. Allow the cookies to cool completely.
  6. Use a serrated knife to cut each log into 1/2" slices on a slight diagonal. Lay the cookies flat on the sheet pans and bake 10-12 minutes until toasty and golden brown (see note). Flip the cookies over and bake on the other side for another 10-12 minutes. Cool on a wire rack.
  7. Store in a cookie jar for up to 2 weeks.

Notes

If you like your biscotti super-crunchy bake the sliced cookies for the longer time, bake for the shorter time if you like them a little softer.

To work ahead: the dough logs can be wrapped and refrigerated for several days or frozen for several weeks.

Recommended Products

As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.

  • Dexter Russell Slicer with White Handle
    Dexter Russell Slicer with White Handle
  • Demerara Baking Sugar, 16 Oz, 16 Oz
    Demerara Baking Sugar, 16 Oz, 16 Oz
  • Vollrath Wear-Ever Half-Size Sheet Pans
    Vollrath Wear-Ever Half-Size Sheet Pans
  • Reynolds Non-Stick Baking Parchment Paper Sheets
    Reynolds Non-Stick Baking Parchment Paper Sheets
  • Stainless Steel Wire Cooling Rack 
    Stainless Steel Wire Cooling Rack 
  • Silpat Premium Baking Mat, Half Sheet Size
    Silpat Premium Baking Mat, Half Sheet Size

Did you make this recipe?

Please leave a comment on the blog or share a photo on Instagram

© Eileen Gray
Cuisine: baked goods / Category: Cookies & Bar Cookies

Filed Under: Cookies & Bar Cookies, Recipes, Sourdough Recipes

Previous Post: « Lebkuchen
Next Post: The Best German Chocolate Cake »

Reader Interactions

Comments

  1. Wee

    January 6, 2021 at 11:42 pm

    Made this twice and absolutely loving it. Like it after 1st bake as well as 2nd baked. Both ways are equally yummy. If I want to add cranberries, should I use dried cranberries & how much?

    Reply
    • Eileen Gray

      January 7, 2021 at 9:59 am

      Yes, dried cranberries would be the best option. You can use up to 2 cups of cranberries.

      Reply
  2. Rashna

    January 2, 2021 at 12:12 pm

    Can I substitute the eggs?.

    Reply
    • Eileen Gray

      January 2, 2021 at 1:49 pm

      It’s probably possible but you’ve have to do some testing to see what works. If you can get egg replacer I’ve had good luck using that in cookies. (I’m obliged to say that as an Amazon associate I earn commission on sales.)

      Reply
  3. Peter Morgan

    December 30, 2020 at 12:58 pm

    Turned out very well, really tasty and crunchy. I love almonds so substituted almond flour for half of the plain flour and 1 tsp of almond essence for some of the vanilla essence.

    I’m not a huge fan of lemon so would reduce to zest of 1 lemon next time. But that’s just personal taste.

    A great way of using sourdough discard!

    Reply
    • Eileen Gray

      December 30, 2020 at 4:25 pm

      Recently, I’ve made these with pistachios and dried apricots and also with almond, orange zest and anise seed. It’s a very adaptable recipe.

      Reply
  4. Toni

    December 10, 2020 at 1:42 pm

    These turned out perfect and are a great way to use sourdough discard. My husband says they are the best biscotti he’s ever had. Thank you for the recipe.

    Reply

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

Primary Sidebar

My new book is now available at Amazon! As an Amazon Associate I earn from qualifying purchases.

About Me…

a photo of the website author with cookcook

Footer

  • Home
  • Contact Me
  • Recipes
  • Baker’s Resources
  • Baking School
  • Privacy Policy

Copyright © 2019 Baking Sense on the Foodie Pro Theme