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 aren't my biscotti crunchy?

They likely needed more time in the oven during the second bake. Both cut sides should be fully golden before removing them. If they still aren't crunchy after cooling, you can put them back in the oven at 300°F (150°C) for another 10 minutes.

Can I use whole wheat flour?

You can substitute up to half the all-purpose flour with whole wheat. The texture will be slightly denser, but it still works well.

Do I need to add the sourdough discard at a specific time?

Yes. The sourdough starter or discard is added during the wet ingredient stage (Step 3), before the flour goes in. Whisk it together with the eggs, vanilla, and lemon zest first, then add the dry ingredients to that mixture.

Can I make sourdough biscotti without nuts?

Yes. Leave out the almonds or replace them with the same weight of seeds, dried fruit, or chocolate chips.

What is 100% hydration starter?

It means your starter was fed with equal weights of flour and water, for example 50g flour and 50g water. Most home bakers keep their starter at this ratio by default.

Best Sourdough Biscotti Recipe (Using Sourdough Discard)

Ingredients

Scale

Dry

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

Wet

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

Add-ins

100g whole almonds, toasted and roughly chopped

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Instructions

Preheat oven to 350°F (175°C). Line a baking sheet with parchment.
Toast almonds for 8-10 minutes, cool, then chop roughly.
Whisk together eggs, sourdough starter or discard, vanilla, and lemon zest.
Add flour, sugar, baking powder, and salt. Stir until a dough forms.
Fold in almonds.
Divide dough into two equal logs, roughly 25-30cm long and 5cm wide.
Bake 25-30 minutes until firm and lightly golden. Cool on tray for 15-20 minutes.
Slice diagonally into 1.5-2cm pieces using a serrated knife.
Lay cut-side down and bake 10-12 minutes, flip, bake another 10-12 minutes.
Cool completely on a wire rack.

Notes

Dough will be sticky. If it’s too soft to shape, refrigerate for 30 minutes before forming the logs.
Biscotti firm up as they cool, so don’t judge the texture straight from the oven.
Store in an airtight tin at room temperature for up to 2 weeks. Do not refrigerate.
Active starter and discard both work. Either way, use one that is 100% hydration.

Author: Natasha Krajnc
Prep Time: 30 mins
Cook Time: 1 hr
Category: biscuit
Cuisine: Italian

Nutrition

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