Easy Sourdough Biscotti Cookies - A Discard Recipe
Easy sourdough biscotti cookies are a crisp, twice-baked Italian cookie filled with toasted almonds, lemon zest, and sourdough discard for the ultimate dunking cookies.
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Equipment
- 2 mixing bowl
- 1 Baking Sheet
- large serrated knife
- parchment paper optional
- wire rack
- hand mixer
Ingredients
Wet Ingredients
- 113 g salted butter ½ cup/1 stick
- 100 g sugar 1/2 cup
- 1 large egg
- 1 tbsp lemon zest
- 125 g sourdough starter discard ½ cup
- 1 tbsp almond extract
- ½ tsp vanilla extract
Dry Ingredients
- 312 g all-purpose flour 2½ cups
- ¼ tsp salt
- 2 tsp baking powder
- 85 g slivered almonds, toasted 1 cup
Instructions
Prepare
- Preheat the oven to 325°F/160°C
- Line a cookie sheet with a piece of parchment paper.
Mix the Dough
- Add 113 g (1/2 cup) butter and 100 g (½ cup) sugar in a large bowl. Cream butter and sugar with a hand mixer until light and fluffy, roughly 2- 3 minutes.
- Next, add the remaining wet ingredients, 125 g (1/2 cup) sourdough starter discard, 1 large egg, 1 tbsp almond extract, 1/2 tsp vanilla extract, and 1 tbsp of lemon zest, and stir until fully combined.
- In a separate bowl, combine 312 g (2 1/2 cups) all-purpose flour, 2 tsp baking powder, and 1/4 tsp salt.
- Fold the dry ingredients into the wet ingredients and mix until a soft dough forms.
- Fold the toasted almonds into the sourdough biscotti dough. (Read more about toasting almonds in the text above)
Shape and First Bake
- Divide the dough into two equal portions and spread each half of the dough onto the prepared baking sheet in a rectangle, roughly 3 X 10 X 1 inches. Leave 2 inches between each rectangle to allow plenty of room for the biscotti to rise, using two pans if necessary.
- Bake the dough for 20-25 minutes. The dough will be soft and pale. Rest on the baking sheet for 10 minutes before removing to a wire rack to cool completely. They will firm up as they cool.
Cut and Second Bake
- Move the biscotti to a large cutting board. Cut the biscotti into 1-inch pieces with a sharp serrated knife. Cutting straight on will make consistent shaped biscotti. Cutting on the diagonal will create biscotti of varying sizes, so be sure to adjust baking times accordingly.
- Place the cut biscotti onto the prepared pan, cut side up, and bake at 325°F/160°C for 20-25 minutes. Flip the biscotti and bake for an additional 10-15 minutes. The biscotti is done with its second bake when the edges are golden brown and the cookies feel firm in the center.
- Place the biscotti on a wire rack to cool completely. The cookies will continue to dry as they cool.
How To Store Sourdough Biscotti
- Place biscotti in an airtight container and store at room temperature for up to 7 days.
Notes
Nutrition information is automatically calculated, so should only be used as an approximation.
Nutrition
Calories: 122.6kcalCarbohydrates: 17.2gProtein: 2gFat: 5gSaturated Fat: 3gPolyunsaturated Fat: 0.3gMonounsaturated Fat: 1.3gTrans Fat: 0.2gCholesterol: 21.4mgSodium: 111.8mgPotassium: 23.3mgFiber: 0.5gSugar: 5.2gVitamin A: 154.8IUVitamin C: 0.4mgCalcium: 29.2mgIron: 0.8mg
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