These Sourdough Discard Toasted Almond Biscotti are a delightful treat! With crunchy almonds mixed into a sweet, crispy cookie, they make a perfect companion for your coffee or tea.
Honestly, what’s better than munching on these while enjoying a cozy drink? I love how simple they are to make, plus it’s a great way to use up that sourdough discard! Yum!
Key Ingredients & Substitutions
Sourdough Starter Discard: This is the star of the recipe. It adds a unique flavor and texture. If you don’t have sourdough, you could try using plain yogurt or buttermilk as a tangy substitute, but the result will differ in flavor.
Sugar: Granulated sugar is essential for sweetness and texture. You can substitute with brown sugar for a deeper flavor or coconut sugar for a healthier option. Just be mindful that coconut sugar can make the dough darker.
Almonds: Toasted almonds bring in the crunch. If you prefer, you can swap them for other nuts like walnuts or pecans, or even use seeds like pumpkin or sunflower seeds for a nut-free option.
Butter: Unsalted butter gives a rich flavor. If you’re looking for a dairy-free version, use coconut oil or a plant-based butter substitute. Just ensure they are softened for mixing!
Dark Chocolate: This is optional but delicious! You can omit it for a simpler biscotti or use white chocolate or dried fruit pieces as alternatives for added sweetness and chewiness.
How Do I Get the Perfect Crunchy Biscotti?
The secret to achieving that delightful crunch is in the double baking method. After the initial baking, the biscotti slices need a second round in the oven to become crisp.
- First, slice the logs into 1/2 inch pieces while they’re still warm but cool enough to handle.
- Arrange these slices cut-side down on the baking sheet. Make sure they aren’t too crowded.
- Bake them again at 325°F for 10-15 minutes. Flip them to crisp both sides effectively.
Keep an eye on them as they can go from golden to burnt quickly. The goal is evenly toasted and crunchy biscotti, perfect for dipping in your favorite warm beverage!
How to Make Sourdough Discard Toasted Almond Biscotti
Ingredients You’ll Need:
Main Ingredients:
- 1 cup sourdough starter discard (unfed, at room temperature)
- 1 cup granulated sugar
- 1/2 cup unsalted butter, softened
- 2 large eggs
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 1 cup toasted almonds, roughly chopped (plus a few whole or chopped for topping)
- Optional: 1/2 cup dark chocolate chips or chunks (can be mixed in or drizzled on top)
How Much Time Will You Need?
This delicious biscotti recipe takes about 45 minutes to prepare and bake. You’ll spend around 15 minutes prepping the ingredients and mixing everything together, and about 30 minutes baking and then further crisping the biscotti. It’s a neat and tidy recipe with fantastic results!
Step-by-Step Instructions:
1. Prepping the Oven:
Start by preheating your oven to 350°F (175°C). While that’s heating up, line a baking sheet with parchment paper so your biscotti won’t stick.
2. Toasting the Almonds:
Spread your chopped almonds on another baking sheet and toast them in the oven for about 8-10 minutes. You’ll know they are done when they smell amazing and are lightly browned. Once toasted, let them cool down before adding them to the dough.
3. Creaming the Butter and Sugar:
In a large mixing bowl, combine the softened butter and granulated sugar. Use a mixer (or a sturdy spoon) to cream them together until the mixture is light and fluffy. This helps make your biscotti tender!
4. Adding Eggs and Flavor:
Beat in the eggs one at a time, mixing well after each addition. Add the vanilla extract and the sourdough discard, stirring until everything is nicely combined.
5. Mixing Dry Ingredients:
In another bowl, whisk together your flour, baking powder, and salt. This ensures your dry ingredients are evenly distributed throughout the dough.
6. Combining It All:
Gradually mix the dry ingredients into the wet ingredients. Be careful not to overmix; just stir until everything comes together. Gently fold in the toasted almonds and optional chocolate chunks if you’re using them.
7. Shaping the Biscotti Logs:
Divide your dough in half. Shape each half into a log that’s about 12 inches long and 2-3 inches wide. Place these logs on your prepared baking sheet, leaving some space between them. Sprinkle extra chopped almonds on top, pressing them gently into the dough.
8. First Baking:
Bake the logs in the oven for 30-35 minutes, or until they turn golden brown and are firm to the touch. This gives your biscotti its initial shape and flavor!
9. Cooling and Preparing for Second Bake:
Once baked, let the logs cool on the baking sheet for about 15 minutes. While they cool, reduce the oven temperature to 325°F (160°C).
10. Slicing the Biscotti:
Using a serrated knife, slice the logs diagonally into 1/2 inch thick pieces. Feel free to make them thicker or thinner based on your preference for sturdiness.
11. Final Baking:
Arrange the slices cut-side down on the baking sheet and bake again. Start with about 10-15 minutes, then flip the slices over and bake for another 10-15 minutes until they’re fully crispy and crunchy. Keep an eye on them to avoid burning!
12. Cooling and Storing:
Once baked, transfer the biscotti to a wire rack to cool completely. Once cooled, store them in an airtight container to keep them fresh.
Perfectly crunchy and nutty, these biscotti are wonderful with a cup of coffee or tea! Enjoy the delightful flavors and the unique tang from the sourdough discard!
Can I Use Any Type of Sourdough Starter?
Yes, you can use any type of sourdough starter discard! Just ensure it’s unfed and at room temperature for the best results. If you have a bubbly starter, that will work great too, adding extra tang and flavor!
How Should I Store the Biscotti?
Store the cooled biscotti in an airtight container at room temperature. They should stay fresh for up to two weeks. For longer storage, consider freezing them; just make sure to layer them with parchment paper to prevent sticking.
Can I Substitute the Almonds?
Absolutely! If you’re not a fan of almonds, you can substitute them with other nuts like walnuts or pecans. For a nut-free option, pumpkin seeds or sunflower seeds make excellent alternatives!
Can I Add Other Flavors to the Biscotti?
Yes! Feel free to get creative by adding in spices, such as cinnamon or nutmeg, or incorporating dried fruits like cranberries or cherries for added sweetness. The biscotti is very adaptable!
