Sourdough Biscotti Recipe
Crunchy almond biscotti cookies enriched with a cup of sourdough discard. Perfect for dunking into coffee, espresso or dessert wine.
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)
- 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 ¾" 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.
Would you like to save this recipe?
As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.
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.
Have you tried this recipe?Mention @eileen.bakingsense or tag #bakingsense!