This sourdough biscotti is made with sourdough discard and toasted almonds, then topped with melted chocolate. They are the perfect companion to your morning coffee. It's a fun and unique way to use up that extra sourdough discard.
What is there not to love about biscotti? It's basically a cookie that is made for your morning coffee. The two were really meant for each other.
While dunking a biscotti is one of my favorite things, this can also be paired with a Starbucks Copycat Medicine Ball Tea. Make both and feel like you have a cafe right in your own home.
Perfectly toasted almonds, folded into an almond flavored dough, then baked not once or twice but 3 different times to get the perfect crunch and texture.
Sourdough biscotti does take some additional care and time. So when reading the instructions make sure you plan for that.
See all my other sourdough discard recipes and more to get ideas and inspiration on how to use this ingredient.
Some of my favorites include sourdough banana bread, sourdough pumpkin bread, and sourdough lemon poppy seed muffins.
Want more sourdough breakfast ideas? Check out my collection of sourdough breakfast recipes.
🥘Ingredients
Sourdough Starter Discard: Either sourdough discard or active starter can be used to make this biscotti recipe.
Almonds: The almonds are the start of the show for this recipe. It's worth taking the extra step to give them a quick toast before chopping up. This will give them the best flavor.
Vanilla and almond extract: The almond extract really helps bring out that almond flavor.
All Purpose flour: This recipe was tested using all purpose flour, any others can lead to a different texture and consistency.
See full information on ingredients and quantities in the recipe card.
⭐️Tips to Make Biscotti
- Toast the Almonds: give the almonds a light toast until they have golden brown spots. This will intensify the almond taste.
- Chop almonds in a blender or food processor: This is the easiest way to chop them up before adding to the dough.
- Allow to Cool: After the first bake allow the logs to COMPLETELY cool. This will make it much easier to cut. If not cooled all the way they could crumble.
- Cool on a wire rack: Carefully move the parchment and logs to a wire cooling rack. This will help cool them faster.
- Serrated Knife: Use a serrated knife to cut the biscotti into slices.
🥣How to Make
Step 1: Preheat oven to 350 degrees. Then take a baking sheet and line it with parchment paper then lightly dust with flour.
💡Pro Tip: Before making the batter, we want to give the almonds a light toast. This will help bring out and intensify their flavor.
Step 2: Warm up a small skillet over medium heat, add in the almonds. Flip a few times to make sure each side gets nice and toasted. Should only take a few minutes. (Image 1).
Step 3: Remove from pan and allow to slightly cool. Add almonds to a blender or food processor and pulse. You want mostly a coarse flour consistency with some small and medium sized chunks of almond.
Divide almonds. ¾ cups of the chopped almonds will go in the batter and the other ¼ cup will go on top.
Step 4: In the bowl of a stand mixer, using a paddle attachment, cream together the sugar and butter until very smooth. There should be no lumps. (Image 2).
Step 5: Add in the starter and mix.
Step 6: Mix in the eggs, vanilla extract and almond extract. Mix just until combined. (Image 3).
Step 7: Add in the dry ingredients and ¾ cups of the chopped up almonds (Image 4).
Step 8: Mix together just until fully combined. (Image 5).
Step 9: Turn the dough onto the parchment paper and divide in half.
Step 10: Form the dough into two logs. Using lightly floured hands press them into two rectangle shapes. They should be equal size. About 10"long by 4" wide and about 1" tall. (Image 6).
Step 11: Take the remaining almonds and press them into the top of the dough. (Image 6).
Step 12: Place in the oven and bake for 35 minutes. Remove from the oven and allow them to completely cool. (Image 7).
💡Pro Tip: Very carefully move the parchment to a wire cooling rack. This will help cool them faster. If cut too soon they will become crumbly and fall apart.
Step 13: Once cooled, use a serrated knife and slice into 1" thick pieces and lay them flat on the cookie sheet. (Image 8 & 9).
Step 14: Place back in the oven and bake for 10-15 minutes.
Step 15: Flip and bake the other side for 10-15 more minuets or until they are brown and crispy. Bake a little longer if you like them extra crispy.
Step 16: Allow them to cool on a wire rack. They may seem a bit soft still once they are out of the oven. They will toughen up as they cool.
Optional: Drizzle with melted chocolate. This step is not necessary but can be fun and add little more to the biscotti.
Step 17: Taking a small, microwave safe glass bowl, place a cup of chocolate chips inside. Microwave for 30 seconds, stir and cook another 30 seconds. Repeat until completely melted and smooth.
Step 18: Using a whisk or spoon, drizzle the chocolate over the top of the biscotti. You can also dip the ends or tops of each one in the chocolate.
Serve this sourdough biscotti with your morning coffee. The two were made to go together!
❓Recipe FAQs
Biscotti should have a hard, crunchy texture. It should not be soft like a cookie or scone.
If your biscotti turned out too soft there is a chance they did not bake long enough.
This biscotti will last up to a week when stored in an air tight container. Make sure they have time to completely cool before storing.
🍞Other Sourdough Recipes
📋Recipe
Sourdough Biscotti
Equipment
- Serrated Knife
Ingredients
- 1 Cup Almonds
- ¼ Cup Softened Butter
- ¾ Cups Granulated Sugar
- 1 Cup Sourdough Starter Discard
- 2 Eggs
- 1 teaspoon Almond Extract
- 1 teaspoon Vanilla Extract
- 3 Cups All Purpose Flour
- 1 teaspoon Baking Powder
- 1 teaspoon Salt
Instructions
- Preheat oven to 350 degrees.
- Prepare a baking sheet by lining it with parchment paper then lightly dust with flour.
- Warm up a small skillet over medium heat, add in the almonds.
- Flip a few times to make sure each side gets nice and toasted. Should only take a few minutes.
- Add almonds to a blender or food processor and pulse.
- It should be mostly a coarse flour consistency with some small and medium sized chunks of almond.
- Divide almonds. ¾ cups of the chopped almonds will go in the batter and the other ¼ cup will go on top.
- In the bowl of a stand mixer, using a paddle attachment, cream together the sugar and butter until very smooth.
- Add in the starter and mix.
- Mix in the eggs, vanilla extract and almond extract. Mix just until combined.
- Add in the dry ingredients and ¾ cups of the chopped up almonds
- Mix together just until fully combined.
- Turn the dough onto the parchment paper and divide in half.
- Form the dough into two logs. Using lightly floured hands press them into two rectangle shapes.
- They should be equal size. About 10"long by 4" wide and about 1" tall.
- Take the remaining almonds and press them into the top of the dough.
- Place in the oven and bake for 35 minutes.
- Remove from the oven and allow them to completely cool. If cut too soon they will become crumbly and fall apart.
- Once cooled, use a serrated knife and slice into 1" thick pieces and lay them flat on the cookie sheet.
- Place back in the oven and bake for 15 minutes.
- Flip and bake the other side for 10-15 more minuets or until they are brown and crispy.
- Allow them to cool on a wire rack. They may seem a bit soft still once they are out of the oven. They will toughen up as they cool.
Optional: Chocolate Drizzle
- Taking a small, microwave safe glass bowl, place a cup of chocolate chips inside.
- Microwave for 30 seconds, stir and cook another 30 seconds. Repeat until completely melted and smooth.
- Using a whisk or spoon, drizzle the chocolate over the top of the biscotti.
- You can also dip the ends or tops of each one in the chocolate.
Notes
- Toast the Almonds: give the almonds a light toast until they have golden brown spots. This will intensify the almond taste.
- Chop almonds in a blender or food processor: This is the easiest way to chop them up before adding to the dough.
- Allow to Cool: After the first bake allow the logs to COMPLETELY cool. This will make it much easier to cut. If not cooled all the way they could crumble.
- Cool on a wire rack: Carefully move the parchment and logs to a wire cooling rack. This will help cool them faster.
- Serrated Knife: Use a serrated knife to cut the biscotti into slices.
I found that dough from your recipe isn't wet at all and I can handle it right away, no need to chill. If I want wet dough, can I reduce flour? Will it affect the taste?
However, I like it how it is but just curious what it will be like with less flour as most of recipes I made, they are all wet dough.
Thanks
Hi Mattana, Thank you so much for your review. Yes you could reduce the amount of flour but not by too much. I found with less flour it tended to be a bit crumbly after the first bake. Let me know if you find success with that.
My husband loved it so I think I will stick with your recipe. You are awesome!!!
You are pretty awesome yourself Mattana! I'm so glad you are enjoying the biscotti.
Delicious
These are so good! Ours didn't turn out as crumbly as what we have had before with biscotti, but honestly, I like that because I didn't end up with a bunch of crumbs at the bottom of my coffee mug. And the FLAVOR! Oh my stars, the flavor of these is terrific! I did dip the bottoms in dark chocolate almond bark just to give it a little more, and they're great. Not too sweet, but sweet enough to offset the bitter coffee. Thank you!
Hi Robyn! I am so glad you enjoyed them! Biscotti and coffee really are the dream combo. Thank you so much for your review!
Absolutely delicious! First time making biscotti and I loved it. Thank you for the recipe.
I am so thrilled you loved them!! Definitely a favorite in our house to. Thank you for your kind review!
Mine did not brown. There doesn't seem to be a lot of flavor..
Hi Ellen, I would try cutting them a bit thinner and maybe add a few minutes to the bake. Did you toast the almonds? That helps really bring out some flavor.
Can you use almond flour instead of putting the almonds in a food processor?
Hi Alex, great question. I would not use almond flour in this case. When running the almonds in the food processor its just to break them up into small pieces. You want the pieces of almonds in the batter and to put on top and almond flour will be too fine.