Sourdough Biscotti
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
Servings: 20 Biscotti
Calories: 173kcal
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
Recipe 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.
Nutrition
Calories: 173kcal | Carbohydrates: 26g | Protein: 4g | Fat: 6g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.1g | Cholesterol: 6mg | Sodium: 58mg | Potassium: 78mg | Fiber: 1g | Sugar: 8g | Vitamin A: 72IU | Vitamin C: 0.01mg | Calcium: 35mg | Iron: 1mg