my daily sourdough bread

Best Sourdough Biscotti With Sourdough Discard

Natasha Krajnc

INGREDIENTS For the dough

– 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

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.

Bread bun

Natasha Krajnc

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