These Sourdough Discard Toasted Almond Biscotti are a crunchy treat that’s perfect for dipping in your favorite drink. Made with toasted almonds and tangy sourdough, they’re simply delightful!
Honestly, who can resist a crunchy cookie that pairs perfectly with coffee or tea? I love making a big batch and sharing them with friends—though I keep a few just for myself! ☕️💖
Key Ingredients & Substitutions
Sourdough Starter Discard: This ingredient adds a unique flavor and texture. You can use unfed sourdough starter, which is perfect for biscotti. If you don’t have any, try mixing 1/2 cup of yogurt with 1/2 cup of water for a good substitute.
All-Purpose Flour: While all-purpose flour works great, you could also use 1:1 gluten-free flour if you’re avoiding gluten. Just ensure it’s a blend made for baking to maintain the right texture.
Granulated Sugar: For a less sweet option, consider using coconut sugar or maple sugar. They may alter the color slightly but will still provide sweetness!
Almonds: If you’re not a fan of almonds, walnuts or pecans can be used instead. They’ll give a different flavor but will still work well. Other nuts are also fine; just keep in mind they may not toast the same way.
Extracts: Vanilla and almond extracts bring wonderful flavor. If you want to skip the almond extract, you might consider hazelnut extract for a nice twist!
How Do You Achieve the Perfect Biscotti Texture?
The secret to great biscotti is in shaping and baking. Start by ensuring your dough isn’t too wet; it should hold its shape but not be dry. After the first bake, you’ll slice the biscotti diagonally for even more crunch.
- Preheat your oven properly to ensure even baking.
- When shaping the log, aim for a width of about 3 inches; this helps with even cutting and baking.
- During the second bake, turning the slices helps get them crisp all around. Keep a close eye, as they can go from perfectly toasted to burnt quickly.
Allow the biscotti to cool completely on a wire rack before dusting with powdered sugar. This keeps them crisp and ready for your coffee or tea!
How to Make Sourdough Discard Toasted Almond Biscotti
Ingredients You’ll Need:
For the Biscotti:
- 1 cup sourdough starter discard (unfed)
- 2 cups all-purpose flour
- 1 cup granulated sugar
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 teaspoon almond extract
- 1 cup whole almonds, toasted and roughly chopped (reserve some sliced almonds for topping)
For Dusting (Optional):
- Powdered sugar for dusting
How Much Time Will You Need?
This recipe will take about 15 minutes to prep and around 55-70 minutes to bake. You’ll spend a bit of time getting everything ready, and then your biscotti will be baking in the oven, making your kitchen smell delicious!
Step-by-Step Instructions:
1. Preheat & Toast the Almonds:
Start by preheating your oven to 350°F (175°C). Next, spread the whole almonds out on a baking sheet and toast them in the oven for about 8-10 minutes. You’ll know they are ready when they smell amazing and are lightly golden. After toasting, let them cool a bit and chop them roughly. Set aside.
2. Mix the Dry Ingredients:
In a large bowl, whisk together the all-purpose flour, granulated sugar, baking soda, and salt. This will be your dry mix; give it a good stir to combine everything well.
3. Combine the Wet Ingredients:
In a separate bowl, beat the two large eggs. Then, add in the sourdough discard, vanilla extract, and almond extract, mixing everything until it’s smooth and well combined.
4. Make the Dough:
Now, gradually add the wet ingredients to the dry ingredients. Stir it all together until a rough dough forms. Don’t worry if it’s a little sticky; that’s perfect for biscotti!
5. Fold in the Almonds:
Gently fold in your toasted and chopped almonds. Save a handful of sliced almonds—these will go on top for a nice decoration!
6. Shape the Dough:
On a lightly floured surface, mold the dough into a log shape, about 12 inches long and 3 inches wide. Now, transfer this dough log to a baking sheet that is lined with parchment paper. Press the reserved sliced almonds gently into the top of the log.
7. First Bake:
Pop the baking sheet into the oven and bake your log for about 30-35 minutes. It should feel firm and have a light golden brown color when it’s ready.
8. Cool & Reduce Temperature:
Once baked, remove the log from the oven and let it cool for about 10 minutes. After cooling, reduce the oven temperature to 325°F (160°C) to prepare for the second baking.
9. Slice the Biscotti:
Using a serrated knife, slice the log diagonally into 1/2-inch thick slices. Be careful while cutting to ensure even pieces!
10. Second Bake:
Lay the slices cut-side down back on the baking sheet. Bake them for another 10-15 minutes. Flip each slice and continue baking for another 10-15 minutes until they are golden brown and crispy.
11. Cool Completely:
Once done, remove your delicious biscotti from the oven and transfer them to a wire rack. Let them cool completely before digging in.
12. Serve & Enjoy:
If you like, dust the biscotti with powdered sugar before serving. These crunchy, almond-studded treats are perfect to enjoy with your coffee or tea. Enjoy!
Can I Use Whole Wheat Flour Instead of All-Purpose Flour?
Yes, you can substitute half of the all-purpose flour with whole wheat flour for added fiber and a nuttier flavor. Just keep in mind that the texture might be a bit denser.
What If I Don’t Have Almond Extract?
No worries! If you don’t have almond extract, you can either leave it out or replace it with more vanilla extract or even a hint of hazelnut extract for a different flavor profile.
How Long Can I Store the Biscotti?
Your biscotti can be stored in an airtight container at room temperature for up to 2 weeks. If you want them to last longer, you can freeze them for up to 3 months. Just thaw them at room temperature when you’re ready to enjoy!
Can I Add Other Mix-Ins?
Absolutely! Feel free to add dried fruits, chocolate chips, or different nuts to the dough. Just be sure to keep your total mix-ins to about 1 to 1.5 cups to maintain the right texture.
