Best Sourdough Biscotti Recipe (Using Sourdough Discard)

Last updated on June 24th, 2026

If you love sweet sourdough recipes, then why not try to bake some sourdough biscotti? I can assure you it’ll be some of the best biscotti you’ll ever have had. You’ll need a sourdough discard or starter for this recipe, so be prepared!

Table of Contents

• What Kind of Sourdough Starter Do I Need For This Recipe?
• Ingredients
  • Dry ingredients
  • Wet ingredients
  • Add-ins
• Making Your Sourdough Biscotti
  • Step 1: Prep Your Oven and Pan
  • Step 2: Toast the Almonds
  • Step 3: Mix the Wet Ingredients
  • Step 4: Add the Dry Ingredients
  • Step 5: Fold in the Almonds
  • Step 6: Shape the Logs
  • Step 7: First Bake
  • Step 8: Slice
  • Step 9: Second Bake
  • Step 10: Cool Completely
• Tips for Good Results
• How to Store Homemade Sourdough Biscotti
• Mix Your Biscotti up with these Flavor Variations
• What is a Biscotti?
• Sourdough Discard Biscotti
• FAQs

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What Kind of Sourdough Starter Do I Need For This Recipe?

You can use either an active sourdough starter or sourdough discard for this recipe. Don’t worry, becayse difference between the two is small enough that it won’t noticeably affect the final taste or texture.

Type	What It Is	Works for Biscotti?
Active starter	Fed recently, bubbly, full of natural leavening	Yes
Sourdough discard	Unfed starter, less leavening activity	Yes

For best results, use a starter or discard that is 100% hydration. This means it was fed with equal parts flour and water by weight.

Ingredients

Makes approximately 24 biscotti

Dry ingredients

• 250g all-purpose flour
• 150g granulated sugar
• 1 tsp baking powder
• ¼ tsp salt

Wet ingredients

• 100g sourdough starter or discard (100% hydration)
• 2 large eggs
• 1 tsp vanilla extract
• Zest of 1 lemon

Add-ins

• 100g whole almonds, toasted and roughly chopped

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Making Your Sourdough Biscotti

Step 1: Prep Your Oven and Pan

Preheat your oven to 350°F (175°C). Line a large baking sheet with parchment paper.

Step 2: Toast the Almonds

Spread the almonds on a dry baking sheet and toast them in the oven for 8–10 minutes, until fragrant. Remove, let them cool, then chop roughly. Set aside.

Step 3: Mix the Wet Ingredients

In a large bowl, whisk together the eggs, sourdough starter (or discard), vanilla extract, and lemon zest until combined. The sourdough goes in here, with the other wet ingredients. This is when it gets incorporated.

Step 4: Add the Dry Ingredients

Add the flour, sugar, baking powder, and salt to the wet mixture. Stir until a dough forms. It will be sticky. That’s normal.

Step 5: Fold in the Almonds

Add the toasted almonds and mix until evenly distributed throughout the dough.

Step 6: Shape the Logs

Divide the dough into two equal portions (weighing them on a kitchen scale gives you the most even logs). On a lightly floured surface, shape each portion into a log roughly 25–30cm (10–12 inches) long and about 5cm (2 inches) wide. If the dough sticks to your hands, dust them lightly with flour. Place both logs on the prepared baking sheet, spaced well apart.

If the dough is very soft: Refrigerate it for 30 minutes before shaping. It firms up nicely and becomes much easier to handle.

Step 7: First Bake

Bake the logs for 25–30 minutes, until they are firm to the touch, lightly golden, and a skewer or toothpick inserted in the center comes out clean. Remove from the oven and let them cool on the baking sheet for 15–20 minutes. Don’t skip the resting time. Cutting them too hot causes them to crumble.

Step 8: Slice

Using a serrated knife, slice the logs on a slight diagonal into pieces about 1.5–2cm (½–¾ inch) thick. Slow, gentle sawing motions work best here.

Step 9: Second Bake

Lay the sliced biscotti cut-side down on the baking sheet. Return to the oven and bake for a further 10–12 minutes, then flip each piece and bake for another 10–12 minutes. Both cut sides should be lightly golden.

Step 10: Cool Completely

Transfer the biscotti to a wire rack and allow them to cool completely. They will harden as they cool. If they still feel slightly soft when warm, do not worry. Give them at least 30 minutes before you judge the final texture.

Tips for Good Results

• Weigh your dough before dividing it into logs. Equal portions mean even baking.
• Toast the almonds first. It takes 10 minutes and makes a noticeable difference to the flavor.
• Use a serrated knife for slicing. A straight-edged knife tends to crack the logs.
• Don’t overbake the first bake. The logs should be firm and cooked through, but not dark. The second bake is where the color and crunch develop.
• Cool on a wire rack, not on the tray. Airflow underneath speeds up the cooling and crisping process.

How to Store Homemade Sourdough Biscotti

Store at room temperature in an airtight container or tin. They will keep well for up to two weeks.

Do not refrigerate them. Moisture in the fridge will make them go soft and stale faster!

Storage Method	Result
Airtight tin, room temperature	Stays crisp for up to 2 weeks
Open container	Goes stale faster
Refrigerator	Goes soft and loses texture
Freezer (airtight bag)	Good for up to 3 months

Mix Your Biscotti up with these Flavor Variations

Once you’ve made the base recipe, it’s easy to change it up. Simply swap out or add to the almonds and lemon zest. Everything else stays the same.

Try these ideas:

Variation	What to Add
Cranberry & Cashew	100g dried cranberries, 100g cashews, zest of 1 orange
Lemon & Blueberry	100g dried blueberries, zest of 2 lemons, 75g roasted almonds
Chocolate Chip	150g milk chocolate chips
Apricot & Almond	100g roasted almonds, 100g dried apricots (chopped), 1 tsp almond extract
Chocolate & Walnut	100g chopped walnuts, 100g milk chocolate chips
Coffee	100g of your favorite nuts, 5g very finely ground coffee beans
Pumpkin Spice	2 tsp pumpkin spice blend added to the dry ingredients
Italian Nougat	Fold in chunks of torrone nougat for extra crunch

What is a Biscotti?

Biscotti (or cantucci) are Italian oblong-shaped almond biscuits. They’re baked twice, which is what gives them their signature dry, crunchy texture! That crunch makes them ideal for dipping into coffee, tea, or hot chocolate.

They also keep well at room temperature, so you can bake a batch and enjoy them over several days without any fuss.

Sourdough Discard Biscotti

If you give these a go, let us know how they turn out! Biscotti are one of those things that look impressive but are actually pretty forgiving to make.

The double bake feels a bit fussy the first time, but once you’ve done it, you’ll wonder why you don’t make them more often. Hope you enjoy them.

If you love sourdough discard recipes like this one, then you might love these healthy sourdough oatmeal cookies.

FAQs