This Sourdough Discard Toasted Almond Biscotti is a crunchy treat that’s perfect with coffee or tea. Made with leftover sourdough starter, it’s a smart way to reduce waste!
These biscotti are packed with almonds, giving each bite a wonderful nutty flavor. I love how they stay fresh for days, but let’s be real, they usually disappear fast around here! 😄
Key Ingredients & Substitutions
Sourdough Discard: This is the star of the recipe and adds a unique flavor. If you don’t have sourdough discard, you can use plain yogurt or even buttermilk as a substitute, though it will alter the taste slightly.
Granulated Sugar: Regular sugar works best for sweetness and texture, but coconut sugar or brown sugar can be used for a deeper flavor. Be sure to adjust the amount if using sweeteners that are less sweet than granulated sugar.
Unsalted Butter: If you’re looking for a dairy-free option, coconut oil or a vegan butter substitute works well here. I often use a mix of butter and oil for a bit of extra moistness.
Flour: All-purpose flour is perfect for biscotti, but you could try a gluten-free blend if you need it gluten-free. Just make sure the blend has a binding agent like xanthan gum.
Almonds: Sliced almonds are the traditional choice, but feel free to swap in chopped walnuts or pecans if almonds aren’t to your taste. Toasting the nuts before adding them enhances their flavor!
Chocolate Chips: These are optional, but I love them for a touch of sweetness. You can use dark, milk, or white chocolate, or omit entirely for a nut-only biscotti.
How Do I Get My Biscotti Nice and Crisp?
Achieving that perfect biscotti crunch requires a little finesse. The two-bake method is key here. The first bake firms up the dough, and the second bake crisps up the slices.
- After the first bake, let the log cool slightly, about 10-15 minutes. This makes slicing easier and helps prevent crumbling.
- Use a serrated knife to cut the log diagonally into 1/2-inch slices. This shape helps them toast evenly.
- For the second bake, arrange the slices cut side down on the baking sheet. Bake until they’re golden brown and crisp, usually around 10-15 minutes per side.
Keep an eye on them during the second bake. You want them toasted but not burnt!
How to Make Sourdough Discard Toasted Almond Biscotti
Ingredients You’ll Need:
Base Ingredients:
- 1 cup sourdough discard (unfed or discard starter)
- 1 cup granulated sugar
- 1/2 cup unsalted butter, softened
- 2 large eggs
- 1 tsp vanilla extract
Dry Ingredients:
- 2 1/2 cups all-purpose flour
- 1 1/2 tsp baking powder
- 1/4 tsp salt
Mix-Ins and Toppings:
- 1 cup sliced almonds, plus extra for topping
- 1/2 cup chocolate chips or chunks (optional)
- Powdered sugar for dusting (optional)
How Much Time Will You Need?
This delightful biscotti recipe will take about 15 minutes to prepare and 30-35 minutes for the first bake. After that, allow for another 20-30 minutes for the second bake. So, overall, you’ll need about 1 hour and 15 minutes, plus a little cooling time!
Step-by-Step Instructions:
1. Preheat and Prepare the Baking Sheet:
First, preheat your oven to 350°F (175°C). Then, line a baking sheet with parchment paper to make sure the biscotti don’t stick. This helps keep the cleanup easy too!
2. Cream the Butter and Sugar:
In a large bowl, combine the softened butter and granulated sugar. Use a hand mixer or a sturdy spoon to cream them together until the mixture looks light and fluffy. This step is key for a nice texture!
3. Add in Eggs and Flavor:
Beat in the eggs one at a time, mixing well after each addition. Next, stir in the sourdough discard and vanilla extract until everything is nicely blended.
4. Combine Dry Ingredients:
In a separate bowl, whisk together the all-purpose flour, baking powder, and salt. This ensures that the leavening agents are evenly distributed, which is important for proper rising.
5. Form the Dough:
Gradually add the dry mixture into the wet mixture, stirring until a stiff dough forms. Don’t be afraid to use your hands if things get a little sticky!
6. Mix in Almonds and Chocolate:
Now, gently fold in the sliced almonds and chocolate chips (if you’re using them). This adds a lovely crunch and sweetness to the biscotti!
7. Shape the Biscotti Log:
Transfer the dough onto your prepared baking sheet. Shape it into a long log that’s about 10-12 inches long and 3-4 inches wide. Press some extra sliced almonds on top for a beautiful finish.
8. First Bake:
Bake the log in your preheated oven for about 30-35 minutes or until it’s golden brown and firm to the touch. Once done, take it out and let it cool for about 10-15 minutes.
9. Slice the Biscotti:
Using a serrated knife, carefully slice the log diagonally into 1/2-inch thick pieces. This shape is perfect for dipping!
10. Second Bake for Crispiness:
Place the slices cut side down back on the baking sheet. Reduce the oven temperature to 325°F (160°C) and bake for another 10-15 minutes on each side, until the biscotti are crisp and toasted. Keep an eye on them so they don’t burn!
11. Cool and Dust:
Once done, remove the biscotti from the oven and let them cool completely on a wire rack. If you wish, dust them with powdered sugar before serving for a lovely touch!
Enjoy your crunchy, almond-studded sourdough discard biscotti with a warm cup of coffee or tea!
Can I Use Different Nuts Instead of Almonds?
Absolutely! Feel free to substitute sliced almonds with other nuts like walnuts or pecans for a different flavor. Just remember to chop them roughly for even distribution!
How Should I Store Leftover Biscotti?
Store any leftover biscotti in an airtight container at room temperature. They should stay fresh for up to two weeks. If you want to keep them longer, consider freezing them by placing them in a freezer-safe bag for up to 3 months!
Can I Make These Biscotti Gluten-Free?
Yes! Use a gluten-free all-purpose flour blend that contains a binding agent, like xanthan gum. You may need to adjust the liquid slightly, so keep an eye on the dough consistency!
How Can I Adjust the Sweetness of the Biscotti?
If you prefer less sweetness, you can reduce the sugar by 1/4 cup. Alternatively, try using a sugar substitute that measures like sugar, but remember that it may affect texture and flavor. Always taste-test before baking!
