Sourdough Discard Almond Biscotti
Crisp, lightly sweet biscotti made with sourdough discard and whole almonds. These twice-baked cookies have a delicate crunch and subtle tang, perfect for dipping into coffee or tea.
Equipment
- Mixing Bowl
- Whisk
- Spatula or wooden spoon
- Baking sheet
- Parchment paper
- Serrated knife
- Wire cooling rack
Ingredients
- 1 cup sourdough discard
- 2 large eggs
- ¾ cup granulated sugar
- 2 ¼ cups all-purpose flour
- 1 teaspoon baking powder
- ¼ teaspoon salt
- 1 teaspoon vanilla extract
- ¾ cup chopped whole almonds
Instructions
- Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
- In a bowl, whisk the eggs and sugar until smooth and slightly pale.
- Mix in the sourdough discard and vanilla extract until fully combined.
- Add the flour, baking powder, and salt, then stir until a thick dough forms.
- Fold in the chopped almonds evenly throughout the dough.
- Divide the dough into two portions and shape each into a flat log about 10 inches long on the baking sheet.
- Bake for 25-30 minutes until lightly golden and set.
- Remove from the oven and let cool for 10 minutes.
- Slice the logs diagonally into ¾-inch thick pieces using a serrated knife.
- Place slices cut-side down on the baking sheet and bake for 12-15 minutes.
- Flip the biscotti and bake another 10-15 minutes until dry and crisp.
- Cool completely on a wire rack before serving or storing.
Notes
Nutritional Info (per biscotti, approximate)
- Calories: 115
- Carbohydrates: 18 g
- Protein: 3 g
- Fat: 4 g
- Sugar: 7 g
