These Sourdough Discard Toasted Almond Biscotti are crunchy, nutty, and oh-so-delicious! Made with leftover sourdough, they are perfect for dipping in coffee or tea.
Every time I make these, I get a little happy dance going as they bake. They fill the kitchen with a lovely almond smell that’s hard to resist. Give them a try! 😍
Key Ingredients & Substitutions
Sourdough Starter Discard: This recipe shines because of the sourdough discard. It adds unique flavor and texture. If you’re fresh out of discard, you can use plain yogurt as a substitution, but the taste will be slightly different.
Granulated Sugar: Regular granulated sugar works perfectly here, but for a deeper flavor, you could use brown sugar. Just note that it might change the texture a bit, making the biscotti chewier.
Almonds: Toasted almonds give a great crunch and flavor. If you have a nut allergy or want a different taste, you can replace them with walnuts or pecans, but be sure to toast them too!
Chocolate Chunks: If you’re not a fan of chocolate, it’s totally fine to leave out this ingredient. Alternatively, you could use white chocolate or dried fruit like cranberries for a fruity touch.
How Do You Achieve the Perfect Crispiness?
For crunchy biscotti, the key lies in the double baking. Here are some steps to ensure they turn out perfectly crispy:
- After baking the log initially, let it cool for about 10 minutes. This short cooling time helps maintain the shape.
- Slicing the log when it’s slightly warm makes it easier and cleaner – a serrated knife helps too!
- Bake the sliced pieces cut-side down for another 15-20 minutes, flipping halfway. This allows both sides to get evenly crispy.
Keep an eye on them during the second bake. They should be golden but not too dark. Once cooled, they’ll harden and be perfectly crunchy!
How to Make Sourdough Discard Toasted Almond Biscotti
Ingredients You’ll Need:
Wet Ingredients:
- 1 cup (240g) sourdough starter discard (unfed)
- 1 cup (200g) granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
Dry Ingredients:
- 2 1/4 cups (280g) all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
Add-ins:
- 1 cup toasted almonds (roughly chopped, plus extra for topping)
- 1/2 cup dark chocolate chunks (optional)
- Powdered sugar for dusting (optional)
Time Needed:
Overall, you will need about 1 hour and 15 minutes. This includes 10 minutes for preparation, 30-35 minutes for the first bake, 10 minutes cooling time, and an additional 15-20 minutes for the second bake, with cooling time afterward.
Step-by-Step Instructions:
1. Prepping Your Oven and Ingredients:
Start by preheating your oven to 350°F (175°C). While it’s heating, line a baking sheet with parchment paper to prevent the dough from sticking.
2. Mixing the Dry Ingredients:
In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. This will ensure that the dry ingredients are evenly distributed. Set this bowl aside for later.
3. Combining the Wet Ingredients:
In a large mixing bowl, combine the sourdough discard, sugar, eggs, and vanilla extract. Use a whisk or a hand mixer to beat the mixture until it’s smooth and well blended.
4. Bringing It All Together:
Gradually add the dry ingredients from the previous step to the wet mixture. Stir gently until just combined—don’t overmix! This ensures your biscotti will be nice and airy.
5. Adding the Good Stuff:
Now, fold in the roughly chopped toasted almonds and chocolate chunks (if you’re using them). This adds an incredible crunchy texture and flavor!
6. Shaping the Dough:
Transfer the dough onto the prepared baking sheet. Shape it into a log that’s about 12 inches long and 3 inches wide. Sprinkle some extra toasted almonds on top and press them down lightly so they stick.
7. First Bake:
Pop the baking sheet into the oven and let the log bake for 30-35 minutes. You want it to be golden and firm to the touch. It’s important to keep an eye on it to avoid overbaking!
8. Cooling Down:
Once it’s done, take it out and let it cool for about 10 minutes on the baking sheet. Reduce the oven temperature to 275°F (135°C) during this time.
9. Slicing the Biscotti:
Using a serrated knife, carefully slice the log diagonally into 1/2-inch thick slices. This is where the magic happens—each slice will become your delightful biscotti!
10. Final Bake:
Arrange the slices cut side down on the baking sheet and return them to the oven for another 15-20 minutes. Turn them halfway through baking to ensure they get nicely crisped on both sides.
11. Cooling Completely:
Once they are crisp and lightly golden, remove them from the oven and let them cool completely on a wire rack. This will help them harden up perfectly.
12. Ready to Serve:
If you’d like, dust your biscotti with powdered sugar for a sweet finishing touch before serving. These yummy treats are perfect for dipping in your favorite coffee or tea!
Enjoy your crunchy, nutty sourdough discard toasted almond biscotti! Happy baking!
Can I Use Different Nuts Instead of Almonds?
Absolutely! You can substitute toasted almonds with other nuts like walnuts, pecans, or hazelnuts. Just be sure to chop them roughly and toast them for extra flavor before adding them to the dough.
What Should I Do If My Dough Is Too Sticky?
If your dough feels too sticky to shape, try adding a little more flour, one tablespoon at a time, until it’s manageable. Make sure not to overwork the dough to keep the biscotti light and airy!
How Should I Store the Biscotti?
Once completely cooled, store your biscotti in an airtight container at room temperature for up to two weeks. If you want them to last longer, you can freeze them in a sealed bag for up to three months.
Can I Add Other Flavors to the Biscotti?
Definitely! You can mix in spices like cinnamon or nutmeg, or add extracts like almond or orange for a twist on the flavor. Just keep the overall proportions of wet and dry ingredients in mind!
