Best Sourdough Biscotti Using Sourdough Discard

Published Categorized as Sourdough Discard Recipes

If you love sweet sourdough recipes, then why not try to bake some of the best sourdough biscotti? You’ll need a sourdough discard or starter for this recipe.

Best sourdough biscotti using sourdough discard

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Best sourdough biscotti using sourdough discard

Sourdough Biscotti Recipe

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This scrumptious sourdough biscotti recipe creates the perfect crunchy cookie for breakfast or tea time. It’s a great way to use extra sourdough discard and produces magnificent drool-worthy treats for you and your family to enjoy.

  • Total Time: 1.5 hrs
  • Yield: 48 pieces 1x


  • 1 cup sourdough discard
  • 3 large eggs (1 for egg wash)
  • 1/4 cup olive oil
  • 2 tsp vanilla extract
  • zest from 2 large lemons
  • 3 cups all-purpose flour
  • 1 3/4 cups granulated sugar, separated
  • 1 tbsp baking powder
  • 1/2 tsp table salt
  • 1.5 cups toasted almonds (chopped into chunks)


  1. In a measuring cup mix the 2 eggs, olive oil, vanilla, and lemon zest. Set this aside. In a large mixing bowl merge flour, 1 1/2 cups of sugar, baking powder, and salt. Mix these ingredients for 30 seconds, until they’re well combined.
  2. Add the wet mixture to the dry ingredients until well combined. Add the almonds to the mixture and mix until well combined. Transfer the sourdough biscotti dough to a lightly floured surface, and mix the dough by hand, until the flour is well absorbed, and no lumps of flour remain.
  3. Cover the dough with plastic wrap, and allow this to rest for 15-20 minutes. Preheat the oven to 350 degrees Fahrenheit. Line a sheet pan with parchment paper.
  4. Divide the dough into 2 equal portions, then use your hands to roll each piece of dough into a 13-inch long and 2-inch wide log. Place the logs onto the sheet pan, with a 3-inch space between them. Brush the logs with egg wash, and sprinkle the remaining 1/4 cup of sugar.
  5. Bake the biscotti until they’re golden brown for 35-40. They should feel firm when pressed in the middle.
  6. Allow the cookies to cool completely, then use a serrated knife to cut each almond biscotti log into 1/2-inch thick slices.
  7. Lay the cookies flat on the sheet pans and bake for 10-12 minutes, until they’re a crisp golden brown. Flip the cookies over and bake them on the other side for 10-12 minutes.
  8. Transfer the cookies to a wire rack to cool, and store them in a cookie jar for 2 weeks.
  • Author: Natasha Krajnc
  • Prep Time: 30 mins
  • Cook Time: 1 hr
  • Category: biscuit
  • Cuisine: Italian


  • Serving Size: 1 biscuit
  • Calories: 173kcal
  • Fat: 6g
  • Saturated Fat: 2g
  • Carbohydrates: 27g
  • Protein: 5g

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

You can make sourdough biscotti using a sourdough discard or an active sourdough starter, as it won’t make much of a difference in terms of taste and texture.

The main difference between the discard and starter is that the discard is an unfed version of sourdough starter, therefore lacking the leavening substances that are found in an active sourdough starter.

For best results, opt for a sourdough starter or discard that is 100% hydrated, i.e., fed with equal amounts of flour and water.

Tips For Making The Best Sourdough Biscotti

While these delicious sourdough biscotti are fairly simple to make, there are a few tips and tricks that can help you in your sourdough baking, guaranteeing the perfect sourdough biscotti every time!

  1. Biscotti dough tends to be quite sticky, so if you find that your dough is sticking to your fingers, don’t panic, and carefully use your hands to bring the dough together into a dough. If you feel like you’re struggling with the dough, then refrigerate it for half an hour, to make it more workable.
  2. Weigh your dough, and divide it into two equal portions for your biscotti logs. This gives you the perfect and exact size for both logs.
  3. If the dough is too soft to work with when it comes to forming the logs, simply dust your hands with some flour. This should help you manage the dough better.
  4. Use a serrated knife to slice the biscotti logs when they’ve come out of the oven, and slightly cooled.
  5. Toast the almonds before chopping them, as this will give them a more potent flavor.
  6. Once baked remove the parchment paper with the baked biscotti, and place them on a cooling rack, to help them cool faster.
  7. The biscotti will crisp up more once they’ve been removed from the oven, so don’t worry if they’re not too crisp or crunchy when you’ve taken them out.

How to Store Sourdough Discard Biscotti?

The best way to store your sourdough biscotti is at room temperature. Do not store your biscotti in the refrigerator as this will make them soggy, and unenjoyable. Simply store them in an airtight container or tin, as this will help keep them crisp and crunchy.

Sourdough Biscotti Flavor Variations

If you tried and loved our sourdough biscotti recipe, then you’re going to adore some of these flavor variations. The best way to keep a good recipe going is by chopping and changing some of your ingredients, in this case, we’re going to switch up some of the additional flavors.

If you’ve tried and eaten sourdough biscotti with subtle lemon flavors, and crunchy almonds, then try some of these flavors instead:

  • Cranberry and cashew: Add 100g of cranberries, 100g of cashews, and a finely grated rind of an orange.
  • Lemon and blueberry: Add 100g of dried blueberries, a finely grated rind of 2 lemons, and 75g of roasted almonds.
  • Chocolate chip: Elevate your sourdough biscotti with 150g of milk chocolate chips.
  • Apricot and almond: Add 100g of roasted almonds, 100g of chopped and dried apricots, and 1 teaspoon of almond extract.
  • Chocolate and walnut: Add 100g of chopped walnuts, and 100g of milk chocolate chips for that extra crunchy finish.
  • Coffee: If you love coffee, then why not add it to biscotti? Add 100g of your favorite nuts, and 5g of fresh and very fine ground coffee beans.
  • Pumpkin spice: For a spicy crunch, add 2 teaspoons of pumpkin spice to this recipe.
  • Italian nougat: Add some more crunch with this torrone nougat recipe!
Best sourdough biscotti using sourdough discard

What is a Biscotti?

Biscotti or cantucci are Italian oblong-shaped almond biscuits. They’re dry, super crunchy, and perfect for dipping in your hot beverage to soften them up enough to eat!

Their infamous crunchy texture is a beautiful result of baking them twice. It’s what makes them the perfect accompaniment to coffee, tea, or even hot chocolate.

Speaking of snacks for afternoon tea, why not try this recipe for chamomile tea cake?

Sourdough Discard Biscotti

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


What Makes Biscotti Special?

Their crisp, dry texture is what makes these biscotti cookies special. Not to mention their extended shelf life, allowing you to enjoy them at your own pace.

Why Are My Biscotti Not Crunchy?

If your biscotti aren’t crunchy enough, then they weren’t baked enough. You should aim to bake your biscotti in a preheated oven (350 degrees F) for 20 minutes so that they can harden perfectly.

By Natasha Krajnc

Hi! My name is Natasha and I'm specialized in home sourdough bread baking and currently based in Slovakia - a very small country in Central Europe. My bread baking story began in 2011 when I decided to give up commercial yeast. I felt tired all the time (especially after eating bread and other foods made with yeast), I wasn’t motivated to do anything, had trouble concentrating throughout the day, my abdomen was bloated and I was like a trumpet on steroids – basically, I was quite a wreck. I was a big bread lover (and still am) and having to stop eating bread was quite hard at that time but I felt I was on a right way to give my body a chance to heal itself.

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