Sourdough Biscotti Recipe

a sourdough biscotti on a cup of expresso

4.51 from 91 reviews

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

Prep Time30

Bake Time1

Resting Time20

Total Time1 50

Servings:36 cookies

Ingredients

8 oz sourdough discard (1 cup)
2 large eggs
2 oz olive oil (¼ cup)
2 teaspoons vanilla extract
2 large lemons (zest finely grated)
15 oz all purpose flour (3 cups, see note)
12 oz granulated sugar (1½ cups, separated)
1 tablespoon baking powder
½ teaspoon table salt
8 oz toasted almonds (1 ½ cups, roughly chopped)
1 egg (for egg wash)
sugar for topping

Instructions

In a glass measuring cup combine 8 oz sourdough discard, 2 large eggs, 2 oz olive oil, 2 teaspoons vanilla extract and the zest from 2 large lemons, set aside. In a mixing bowl combine 15 oz all purpose flour, 12 oz granulated sugar, 1 tablespoon baking powder and ½ teaspoon table salt. Mix the dry ingredients for 30 seconds to combine.
Add the egg mixture to the dry ingredients and mix until almost combined. Add 8 oz toasted 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.
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.
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 generously with granulated sugar.
Bake until golden brown and feels firm when pressed in the middle, about 35 minutes. Allow the cookies to cool completely.
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.
Store in a cookie jar for up to 2 weeks.

Notes

If measuring the flour by volume use the “dip & sweep” method. That is, dip the measuring cup into the flour bin, overfill it, then sweep away the excess.

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.

Nutrition