These Sourdough Discard Toasted Almond Biscotti are crunchy, nutty, and perfect for dipping in your coffee or tea! With the extra flavor of sourdough, every bite is simply delicious.
Making these biscotti is a fun way to use up sourdough discard. I love how crispy they get—it’s hard to stop at just one! Pair them with your favorite drink, and enjoy a cozy treat! ☕️🍪
Key Ingredients & Substitutions
Sourdough Discard: This is the star ingredient! It adds a lovely tang to the biscotti. You can use unfed discard straight from your sourdough starter. If you don’t have sourdough, plain yogurt or applesauce can be alternatives, though they will change the flavor.
Almonds: Whole toasted almonds give great flavor and crunch. If you prefer, you can substitute with walnuts or pecans as they add a different nutty taste. Slivered almonds also work well for a finer texture.
Butter: I recommend using unsalted butter to control the saltiness. If you need a dairy-free option, coconut oil or a plant-based butter can work. Just make sure it’s softened for easy mixing!
Flour: All-purpose flour is perfect for this recipe, but if you want to try a different flavor, you can use whole wheat flour. Just keep in mind it might make the biscotti a little denser.
How Do I Get the Perfect Biscotti Texture?
Your biscotti should be crunchy but not too hard. Follow these tips for great texture:
- When mixing the wet ingredients, ensure the butter and sugar are well creamed. This helps create air pockets for a lighter texture.
- Don’t over-mix the dough once you add the flour. Mixing just until combined gives a tender bite.
- Make sure to bake the biscotti twice: once for the log, then after slicing. This ensures they crisp up nicely!
- Let them cool completely on a wire rack before storing to keep them crunchy.
These tips will give you biscotti that’s delightfully crunchy on the outside and tasty throughout!
How to Make Sourdough Discard Toasted Almond Biscotti
Ingredients You’ll Need:
For the Biscotti:
- 1 cup (240g) sourdough discard (unfed)
- 3/4 cup (150g) granulated sugar
- 1/2 cup (115g) unsalted butter, softened
- 2 large eggs
- 2 teaspoons vanilla extract
- 2 1/4 cups (280g) all-purpose flour
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon salt
- 1 cup whole almonds, toasted and roughly chopped
- Powdered sugar, for dusting (optional)
How Much Time Will You Need?
This recipe takes about 15 minutes of preparation time, plus around 50-60 minutes of baking time. After baking, let the biscotti cool completely before enjoying them. In total, you’ll spend about 1 hour and 15 minutes to get delicious biscotti ready for your treat time!
Step-by-Step Instructions:
1. Preheat the Oven and Prepare the Baking Sheet:
Start by preheating your oven to 350°F (175°C). Line a baking sheet with parchment paper or use a silicone mat to prevent sticking.
2. Toast the Almonds:
In a dry pan over medium heat, toast the almonds for about 5 minutes until they smell nutty and are slightly golden. Allow them to cool before roughly chopping and setting aside.
3. Cream Butter and Sugar:
In a large mixing bowl, beat together the softened butter and granulated sugar until it becomes light and fluffy. This step is important for the texture!
4. Add Wet Ingredients:
Beat in the eggs one at a time. After that, add the sourdough discard and vanilla extract. Mix everything until it’s well combined.
5. Combine Dry Ingredients:
In a separate bowl, combine the all-purpose flour, baking powder, and salt. Whisk them together for even distribution.
6. Mix Everything Together:
Slowly add the dry ingredients to the wet mixture, stirring gently. Be careful not to over-mix—just blend until everything is combined!
7. Fold in the Almonds:
Now, gently fold in the toasted chopped almonds, making sure they are evenly distributed in the dough.
8. Shape the Dough:
On your prepared baking sheet, shape the dough into a log form about 12 inches long and 3 inches wide. Flatten it slightly on top.
9. First Bake:
Bake the log in the preheated oven for 30-35 minutes until it is golden brown and firm to the touch.
10. Cool and Slice:
Take the log out and let it cool for about 10 minutes. Then, lower the oven temperature to 300°F (150°C). Transfer the log onto a cutting board and slice it diagonally into 1/2-inch thick slices.
11. Second Bake:
Place the sliced biscotti cut side down back onto the baking sheet. Bake again for 20-25 minutes, flipping the pieces once halfway through to ensure even browning. They should become golden and crisp.
12. Cool Completely:
Once baked, let the biscotti cool completely on a wire rack. Before serving, dust with powdered sugar if you like!
Enjoy these crunchy, nutty biscotti with your favorite coffee or tea! They make for a delightful snack anytime!
Can I Use Different Nuts in This Recipe?
Absolutely! While toasted almonds are delicious, you can substitute them with other nuts like walnuts, hazelnuts, or pecans depending on your taste. Just make sure they’re toasted for the best flavor!
What If I Don’t Have Sourdough Discard?
If you don’t have sourdough discard, you can use plain yogurt or unsweetened applesauce as substitutes. Keep in mind, this will slightly change the flavor and moisture of the biscotti.
How Should I Store Leftover Biscotti?
Store any leftover biscotti in an airtight container at room temperature for up to two weeks. To maintain their crunch, avoid refrigerating them as moisture can make them soft.
Can I Freeze These Biscotti?
Yes, these biscotti freeze very well! Just place them in an airtight container or zip-top bag and freeze for up to 3 months. To enjoy, simply thaw at room temperature or warm them briefly in the oven!
