Sourdough discard toasted almond biscotti is the perfect companion to your morning coffee. The classic flavors of an almond biscotti but made with a sourdough discard. 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 a dough, then baked not once or twice but 3 different times to get the perfect crunch and texture.
My favorite way to make biscotti is with my leftover sourdough discard. It give a nice rise to the dough and is a great way to use up any extra starter we have.
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.
Other sourdough discard recipes:
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Ingredients
- Almonds
- Butter
- Sugar
- Sourdough Starter Discard
- Eggs
- Vanilla Extract
- Almond Extract
- All Purpose Flour
- Salt
- Baking Powder
See recipe card for quantities.
Instructions
Preheat oven to 350 degrees.
Take a baking sheet and line it with parchment paper then lightly dust with flour.
Before making the batter, we want to give the almonds a light toast. This will help bring out and intensify their flavor.
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.
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.
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.
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.
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.
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 10-15 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: Drizzle with melted chocolate. This step is not necessary but can be fun and add little more to the biscotti.
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.
Serve with your morning coffee. The two were made to go together!
Equipment
Stand Mixer: While a hand mixer can also be used, it's best to use a stand mixer with a paddle attachment.
Baking Sheet: Use a 9"x13" baking sheet to bake the biscotti. Once they are sliced and laid flat to get the 2nd and 3rd cook, they will take up the entire sheet pan.
Storage
This biscotti will keep up to 5 days in an air tight container. While they will still be good, they may loose some of their texture.
Can you freeze biscotti? Yes! Biscotti can easily be frozen and is a great way to extend its life. Just keep in a freezer safe container.
Make sure you allow them to completely cool down before freezing.
To thaw biscotti, just allow them to come to room temp before enjoying.
Top tip
Allow them to completely cool before cutting into slices. If they are still warm they may crumble and fall apart.
Did you make this recipe? If you enjoyed it, please leave a 5-🌟rating and a comment in the recipe card below.
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Recipe
Sourdough Discard Almond Biscotti
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 before chopping.
- While cooling, carefully move the parchment whit the baked dough, to a wire cooling rack. This will help cool them faster.
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.