This Sourdough Discard Toasted Almond Biscotti is a crunchy treat with a hint of almond flavor. It’s perfect for dipping in your coffee or tea, making every bite delightful!
Bonus: You can use that sourdough discard that usually goes to waste! I love how easy it is to make these cookies—mix, shape, bake, and enjoy your delicious biscotti! ☕️
Key Ingredients & Substitutions
Sourdough Discard: This unique ingredient is what makes the biscotti extra special! If you don’t have sourdough discard, you can use plain yogurt or a mix of equal parts flour and water to create a similar texture and flavor.
Almonds: Toasted almonds lend a lovely crunch and nutty flavor. If you’re nut-free, consider using sunflower seeds or pumpkin seeds instead, or simply omit them for a different texture.
Eggs: Eggs help bind the ingredients and provide structure. If you need a vegan option, try using flaxseed meal (1 tablespoon mixed with 3 tablespoons water = 1 egg) or applesauce (1/4 cup equals 1 egg) as a substitute.
Chocolate Chips: While optional, dark chocolate chips add sweetness and richness. You can switch them for milk chocolate or leave them out completely if you’re looking for a more traditional biscotti flavor.
How Do You Get the Perfect Biscotti Texture?
The key to great biscotti is getting the right bake! It’s crucial to bake the log until it’s firm and golden, as this ensures the final product is crunchy. Here’s how to nail it:
- Preheat your oven properly to ensure even baking.
- Make sure to shape your dough into a log that’s thick enough but not too wide—3-4 inches is ideal.
- After the first bake, let the log cool before slicing. This makes cutting easier and prevents crumbling.
- When baking the slices, keep an eye on them. Flip them halfway for even crispiness.
Make Sourdough Discard Toasted Almond Biscotti
Ingredients You’ll Need:
For the Biscotti:
- 1 cup sourdough discard (discarded starter)
- 2 cups all-purpose flour
- 1 cup granulated sugar
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 3 large eggs
- 1 teaspoon vanilla extract
- 1 teaspoon almond extract
- 1 cup toasted almonds, coarsely chopped
- 1/2 cup dark chocolate chips or chunks (optional)
- Powdered sugar, for dusting
How Much Time Will You Need?
This delightful biscotti recipe will take you about 15 minutes to prep and about 50 minutes to bake. You’ll spend a few minutes mixing the ingredients and another few for slicing and baking them to a perfect crunch. Total time from start to finish is around 1 hour and 5 minutes, plus cooling time.
Step-by-Step Instructions:
1. Preheat the Oven:
Start by preheating your oven to 350°F (175°C). While that’s heating up, line a baking sheet with parchment paper or a silicone baking mat to prevent sticking. Setting it up now makes everything easier later!
2. Mix the Dry Ingredients:
In a large mixing bowl, whisk together your all-purpose flour, granulated sugar, baking powder, and salt. This helps to combine everything evenly and ensures your biscotti rises just right.
3. Combine the Wet Ingredients:
In a separate bowl, beat the eggs and then add in the sourdough discard, vanilla extract, and almond extract. Stir until everything is well mixed and smooth. This mixture will add moisture and flavor to your biscotti.
4. Combine Wet and Dry Ingredients:
Next, slowly pour the wet mixture into the dry ingredients. Mix gently with a spoon or spatula until everything is just combined. It’s okay if there are a few lumps—don’t overmix! The dough will be thick.
5. Add Nuts and Chocolate:
Now, fold in the toasted almonds and chocolate chips (if you’re using them). This step adds a nice crunch and a hint of sweetness with the chocolate, making your biscotti even more delicious!
6. Shape the Dough:
On your prepared baking sheet, shape the dough into a long, flat log that’s about 12 inches long and 3-4 inches wide. Make sure it’s even so that it bakes evenly.
7. First Bake:
Place your log in the oven and bake for 30-35 minutes, or until it turns golden brown and feels firm to the touch. You want it to hold its shape! Once done, take it out and let it cool on the baking sheet for about 10 minutes.
8. Prepare for Second Bake:
Reduce your oven temperature to 325°F (160°C) while the log cools. This lower temperature is perfect for the second round of baking.
9. Slice the Biscotti:
Using a serrated knife, carefully slice the baked log diagonally into 1/2-inch thick pieces. Take your time here to create neat slices. This helps them bake evenly later.
10. Second Bake:
Place the slices cut side down back onto the baking sheet. Bake them again for 10-15 minutes, flip the biscotti, and bake for another 10-15 minutes. You want them to be crisp and golden all over. Check them often to avoid burning.
11. Cool the Biscotti:
Once baked, remove the biscotti from the oven and let them cool completely on a wire rack. This cooling helps to further crisp them up!
12. Finishing Touch:
Just before serving, you can give them a light dusting of powdered sugar for that extra touch of sweetness and beauty. Enjoy your crunchy, nutty Sourdough Discard Toasted Almond Biscotti with your favorite coffee or tea!
Can I Use Whole Wheat Flour Instead of All-Purpose Flour?
Yes, you can substitute whole wheat flour for all-purpose flour, but the texture may be denser. You might consider using a mix of half whole wheat and half all-purpose to achieve a better balance of flavor and texture.
What If I Don’t Have Almond Extract?
No worries! If you don’t have almond extract, you can simply increase the vanilla extract to 2 teaspoons or use other nut extracts like hazelnut or even a touch of orange or lemon zest for a different flavor profile.
How Do I Store Leftover Biscotti?
Store leftover biscotti in an airtight container at room temperature for up to two weeks. You can extend their shelf life by refrigerating them, but make sure to let them come to room temperature before serving for the best texture.
Can I Freeze Biscotti?
Absolutely! Biscotti freezes well. Place them in a single layer in a freezer-safe container or bag, and they’ll keep for up to 3 months. To enjoy, just thaw at room temperature or heat in the oven for a few minutes to restore their crispness.
