Sourdough Biscotti Recipe
Welcome back to my cozy kitchen corner, where I blend time-honored traditions with modern twists to make the most of every ingredient. Today, I’m diving into the world of sourdough discard biscotti—a delightful way to turn your leftover sourdough starter into a crunchy, flavorful treat. You don't have to be an expert baker or a chef to enjoy fresh sourdough baked goods at home! Let’s get started…
The Magic of Sourdough Discard
If you’re a sourdough enthusiast, you know that maintaining a healthy starter means regularly discarding some of it. Instead of throwing away that tangy treasure, why not transform it into biscotti? These twice-baked Italian cookies are perfect for dipping into your morning coffee or afternoon tea, and they offer a satisfying crunch with every bite.
Sourdough Discard Biscotti Recipe
Ingredients:
1 cup sourdough discard
2 eggs
1/4 cup Olive Oil
2 teaspoons Almond Extract
Zest of half a lemon
3 1/2 cups All Purpose flour
1 3/4 cups granulated sugar
1 tablespoon baking powder
1 teaspoon sea salt
1.5 cups toasted almonds, roughly chopped
Instructions:
Mix Wet Ingredients: In a large bowl, combine the sourdough discard, granulated sugar, olive oil, eggs, lemon zest and vanilla extract. Mix until well blended.
Combine Dry Ingredients: In another bowl, whisk together the flour, baking powder and sea salt.
Create the Dough: Gradually add the dry ingredients to the wet mixture, stirring until a dough forms. It will be slightly sticky. Turn the dough out onto a lightly floured surface and finish mixing by hand until all the flour is absorbed. Fold in the toasted almonds or your chosen add-ins, distributing them evenly throughout the dough.
Cover the dough: Allow the dough to rest, covered, for 15-20 minutes.
Preheat: Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper.
Shape the Logs: Divide the dough in half. On the prepared baking sheet, shape each half into a log about 10 inches long and 2 inches wide. Flatten the tops slightly.
First Bake: Bake the logs in the preheated oven for 25-30 minutes, or until they are golden brown and firm to the touch. Remove from the oven and let them cool for about 10 minutes. Reduce the oven temperature to 300°F (150°C). Keep in mind baking time will vary depending on your location.
Slice and Second Bake: Once the logs are cool enough to handle, use a serrated knife to slice them diagonally into 1/2-inch thick biscotti. Arrange the slices cut-side down on the baking sheet.
Final Bake: Return the slices to the oven and bake for an additional 10-15 minutes on each side, or until they are crisp and golden. Let them cool completely on a wire rack before storing.
Customizing Your Biscotti
One of the joys of making biscotti is the endless variety of flavors you can create. Here are a few ideas to inspire your next batch:
Try different variations of dipping sauces like peanut butter, white chocolate or butterscotch.
Sprinkle some chopped roasted nuts on them after you dip.
Add freeze dried raspberries or strawberries to the drizzle.
Add a mix of chopped pecans, almonds, pistachios, and hazelnuts for a rich, nutty flavor.
Incorporate dried cranberries, apricots, and a dash of cardamom for a fruity, aromatic twist.
Mix in chocolate chips and a hint of espresso powder for a mocha-inspired treat.
A Gentle Reminder
Sourdough discard biscotti are not just a delicious way to reduce food waste—they also make wonderful gifts. Package them in a beautiful tin or a rustic jar, and share the love with friends and family.
As always, feel free to reach out if you have any questions or need further baking tips. Happy baking, and may your kitchen be filled with warmth, love, and the irresistible aroma of freshly baked biscotti.
Stay sweet, stay resourceful, and savor every bite.
I hope you enjoy making and sharing these biscotti as much as I do. Let’s make the most of our sourdough discard and turn it into something truly delightful.
If you need sourdough starter, I offer a Centennial Alaskan Sourdough Starter.
Here’s to eating good food!