These Sourdough Discard Toasted Almond Biscotti are crunchy, almond-packed cookies that pair perfectly with coffee or tea. Plus, they’re a great way to use up your sourdough leftovers!
Making biscotti can be fun and a little messy, but that’s part of the charm! I love serving these with a warm drink, and they still taste amazing days later—if they last that long! 😂
Key Ingredients & Substitutions
All-Purpose Flour: This is the backbone of your biscotti, giving it structure. If you’re looking for a gluten-free option, try using a gluten-free all-purpose blend.
Almond Flour: It adds a wonderful nutty flavor and richness. You can substitute with more all-purpose flour if you don’t have it on hand, but the texture won’t be quite the same.
Sourdough Starter Discard: It gives the biscotti a slight tang which enhances the flavor. If you don’t have sourdough discard, you can use plain yogurt or apple sauce as a substitute.
Chopped Almonds: Toasted almonds bring a lovely crunch. Feel free to swap for any other nuts you prefer, like walnuts or pecans, or even omit them for a simpler cookie.
How Do You Get Crunchy Biscotti?
Getting that perfect crunch involves a double bake. After baking the log initially, let it cool before slicing. This step helps keep the pieces from falling apart.
- Slice when it’s warm to avoid crumbling.
- Place the slices back on the baking sheet cut-side down for that crispy finish.
- Don’t rush the second bake! Baking them low and slow ensures they dry out completely.
These tips help create that bakery-style crunch that makes biscotti so enjoyable. Happy baking!
How to Make Sourdough Discard Toasted Almond Biscotti
Ingredients You’ll Need:
Base Ingredients:
- 1 cup (150g) all-purpose flour
- 1/2 cup (60g) almond flour
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 1/2 cup (100g) granulated sugar
- 2 large eggs
Sourdough Elements:
- 1/2 cup (120g) sourdough starter discard (unfed)
- 1 teaspoon vanilla extract
Mix-ins:
- 1 cup (120g) chopped almonds, toasted (reserve some sliced almonds for topping)
- Optional: 1/2 cup (75g) chocolate chips or chopped dried fruit for mix-in
How Much Time Will You Need?
This recipe takes about 15 minutes for preparation, followed by generally 40-50 minutes of baking time, including two rounds. So, you’re looking at around 1 hour in total, plus some cooling time in between the baking batches. Perfect for a relaxing baking session!
Step-by-Step Instructions:
1. Preheat and Toast Almonds:
Start by preheating your oven to 350°F (175°C). Spread the chopped almonds on a baking sheet and toast them for about 7-10 minutes—or until they smell fragrant and turn lightly golden. Once done, let them cool a bit, and be sure to save some sliced almonds for topping your biscotti later!
2. Mix Dry Ingredients:
In a medium bowl, whisk together your all-purpose flour, almond flour, baking powder, and salt. This mixture forms the base of your biscotti. Set this bowl aside for later use.
3. Beat Eggs and Sugar:
In a larger bowl, use an electric mixer to beat the eggs and granulated sugar until the mixture becomes pale and somewhat fluffy—this usually takes about 2-3 minutes.
4. Add Sourdough and Vanilla:
Next, mix in the sourdough starter discard and vanilla extract until everything is well incorporated into a smooth mixture.
5. Combine Wet and Dry Ingredients:
Gradually add the dry ingredient mixture to the egg mixture. Stir gently until you create a stiff dough. Don’t worry if it’s a bit sticky; that’s perfectly normal!
6. Fold in Almonds:
Gently fold in the toasted chopped almonds. If you’re using chocolate chips or dried fruits, add them in now too!
7. Shape the Dough:
On a parchment-lined baking sheet, shape your dough into a long log, about 12 inches long and 3-4 inches wide. Press the reserved sliced almonds gently on top of the log to give it a nice look.
8. First Bake:
Bake in the preheated oven for 25-30 minutes, or until the log appears golden and firm to the touch.
9. Cool and Prepare for Second Bake:
Once baked, remove from the oven and allow it to cool for about 10 minutes. While cooling, lower the oven temperature to 300°F (150°C).
10. Slice the Biscotti:
Carefully transfer the log to a cutting board and use a serrated knife to slice it diagonally into 1/2-inch thick pieces.
11. Second Bake:
Arrange the slices cut-side down back onto the baking sheet. Bake them again for another 15-20 minutes, or until they’re crisp and dry. Make sure to flip them halfway for even crisping!
12. Cool Completely:
Remove the biscotti from the oven and let them cool completely on a wire rack. This will help them get extra crispy!
Enjoy Your Biscotti!
Your Sourdough Discard Toasted Almond Biscotti should now be beautifully golden and crunchy—perfect for dipping in your afternoon coffee or tea. Store any leftovers in an airtight container, and enjoy them over the next couple of weeks! Happy baking!
Can I Use Different Nuts in This Biscotti?
Absolutely! While toasted almonds are the star in this recipe, you can easily substitute them with other nuts like walnuts, pecans, or hazelnuts, depending on your preference. Just make sure to toast them first to enhance their flavor!
How Can I Store Leftover Biscotti?
Store your biscotti in an airtight container at room temperature for up to two weeks. They’ll maintain their crunchiness, but if you want to keep them longer, consider freezing them in a sealed container. Thaw at room temperature when you’re ready to enjoy!
What If I Don’t Have Sourdough Discard?
If you don’t have sourdough discard, you can substitute it with an equal amount of plain yogurt, buttermilk, or even unsweetened applesauce. Each option will give a slightly different flavor, but they will still yield delicious results!
Can I Add Flavors Like Spices or Citrus Zest?
Definitely! Feel free to enhance the flavor by adding spices like cinnamon or nutmeg, or citrus zest for a fresh twist. Just keep the additions balanced so they complement the almond flavor without overpowering it!