Sourdough Biscotti is a delicious, twice-baked Italian cookie that is delightfully crunchy and perfectly sweet. Made with sourdough starter or discard, this almond biscotti pairs perfectly with your favorite latte.
Biscotti is a cookie that is meant to be served with and dunked into your favorite latte or hot drink, like my favorite Pumpkin Spice Latte Recipe. The bitterness from the coffee compliments the sweetness of the biscotti, and it’s a delightfully sophisticated experience.
Since this version is an almond biscotti, it is also known as cantuccini, a Tuscan almond cookie.
While I typically make this with almonds, this is a great master version and can be made many ways with many different flavors. Swap out the almonds for chocolate chips, white chocolate chips and cranberries, or just leave out all together.
This recipe is also a great way to use sourdough discard. There is never a reason to throw out your discard as there are tons of ways to use it. Check out my favorite sourdough discard recipes.
Sourdough Biscotti Making Tips:
- If the logs of biscotti are too hot to slice and the slices are falling apart, allow them to cool a little more.
- The biscotti will continue to crisp up a bit more out of the oven, so they don’t have to be completely crisped when they initially come out.
- Biscotti dough is supposed to be a bit sticky. If it’s too difficult to form it into logs on the cookie sheet, then pop the dough into the fridge for a few minutes and it will become much easier to work with.
- To make a long fermentation version, after the dough comes together and is refrigerated in an air-tight container, leave it in the refrigerator for up to 3 days before baking. The fermentation process happens at a much slower rate in a cold environment.
This post contains affiliate links, which means I make a small commission at no extra cost to you. See my full disclosure here.
FAQ:
How do you cut biscotti without breaking them?
There are two tips to cut biscotti without breaking: use a serrated knife and use a back and forth sawing motion.
Is biscotti better with oil or butter?
The traditional way to make biscotti is actually with just eggs. Most recipes these days call for either butter or oil as it makes them more crumbly and slightly softer.
Why are my biscotti not crunchy?
Most likely the cookies were not baked long enough during the second baking. This is when the moisture gets drawn out and their crunchiness comes to life. Also, if they are cut too thick, they may take longer to dry out.
How thick should I cut my biscotti?
About 1/2″ to 3/4″ in thickness.
What is the difference between cookies and biscotti?
Biscotti are a twice-baked cookie that are low moisture, have a more crumbly texture, and last a lot longer.
Sourdough Biscotti Ingredients:
Olive oil – Use extra virgin olive oil for a more pronounced olive flavor.
Brown sugar
Eggs
Vanilla and almond extract – These two extracts add an amazing warm flavor. If you don’t want to make almond biscotti, you could substitute it out for another flavor.
Sourdough starter/discard – You can use active sourdough starter or discard for this recipe.
All-purpose flour
Sea salt – Never skip salt in sweets. It makes all the flavors come alive.
Almonds – Whole and raw, preferably. They will be toasted and chopped before adding to the cookies.
Optional: chocolate dip
Semi sweet baker’s chocolate – You could also use milk chocolate, but the semi-sweet chocolate adds a nice bitterness.
Coconut oil – This helps make the chocolate a little more workable.
Tools you may need:
Measuring cups and spoons
Serrated knife
How To Make Sourdough Biscotti
Preheat the oven to 325 degrees and arrange raw almonds on a sheet tray prepared with parchment.
Once the oven is preheated, toast the almonds for 8-12 minutes. Set the almonds aside to cool slightly and then coarsely chop them.
Create the Dough
Meanwhile, in the bowl of a stand mixer fitted with a paddle attachment, mix together olive oil and brown sugar.
Add eggs one at a time and mix well. Scrape down the sides as you go.
Next, add vanilla extract, almond extract and sourdough discard. Mix again.
Add the flour and salt and mix for a few rotations until just combined.
Pour in the coarsely chopped almonds and give it another few turns to mix. Take care not to over mix the dough.
On the same (cooled) sheet tray you previously used, form the dough into 2 equal sized logs approximately 3 1⁄2 to 4 inches wide. If the dough is too sticky to work with, place it in the fridge for a few minutes.
Once the logs are formed, chill the dough for 30 minutes.
Bake
Increase the oven temperature to 350 and bake the logs for 30 minutes.
Rotate the sheet tray at the 15 minute mark to achieve an even bake.
Remove the sheet tray from the oven and allow the logs to cool for 15-20 minutes, then use a serrated knife to carefully cut thin slices of biscotti 1/2″ to 3/4″ thick.
The Second Bake
Arrange the slices on a baking sheet and place back in the oven for 15-25 minutes (depending on how thin/thick you’ve sliced them).
Flip them halfway through baking and give the middle a tap to see if it’s crisping up.
Once they are crispy and baked in the center, remove from the oven and allow them to fully cool.
Melt chocolate over a double boiler and dip the biscotti, scraping of the excess chocolate, and then set on parchment for the chocolate to cool and set.
Enjoy with a cup of coffee!
Find More Sourdough Dessert Favorites:
- Sourdough Chocolate Chip Cookies
- Sourdough Strawberry Cream Cheese Cobbler
- Lemon Sourdough Pound Cake
- Sourdough Coffee Cake
- Sourdough Donuts With Vanilla Glaze
If you make this recipe and love it, I would love if you gave it 5 stars! Tag me on Instagram @farmhouseonboone with your delicious creation.
Sourdough Biscotti
Ingredients
- 1/4 cup olive oil
- 1 1/3 cups brown sugar, packed
- 2 large eggs
- 1 teaspoon pure vanilla extract
- 1 tablespoon almond extract
- 1/2 cup sourdough starter/discard
- 2 1/2 cups all purpose flour
- 3/4 teaspoon unrefined sea salt
- 1 cup raw whole almonds
Optional chocolate dip:
- 8 oz semi sweet baker’s chocolate
- 1/4 teaspoon coconut oil
Instructions
- Preheat the oven to 325 degrees and arrange raw almonds on a sheet tray prepared with parchment.
- Once the oven is preheated, toast the almonds for 8-12 minutes. Set the almonds aside to cool slightly and then coarsely chop them.
- Meanwhile, in the bowl of a stand mixer fitted with a paddle attachment, mix together olive oil and brown sugar.
- Add eggs one at a time and mix well. Scrape down the sides as you go.
- Next, add vanilla extract, almond extract and sourdough discard. Mix again.
- Add the flour and salt and mix for a few rotations until just combined.
- Pour in the coarsely chopped almonds and give it another few turns to mix. Take care not to over mix the dough.
- On the same (cooled) sheet tray you previously used, form the dough into 2 equal sized logs approximately 3 1⁄2 to 4 inches wide.
- Once the logs are formed, chill the dough for 30 minutes.
- Increase the oven temperature to 350 and bake the logs for 30 minutes. Rotate the sheet tray at the 15 minute mark to achieve an even bake.
- Remove the sheet tray from the oven and allow the logs to cool for 15-20 minutes, then use a serrated knife to carefully cut thin slices of biscotti 1/2" to 3/4" thick.
- Arrange the slices on a baking sheet and place back in the oven for 15-25 minutes (depending on how thin/thick you’ve sliced them).
- Flip them halfway through baking and give the middle a tap to see if it’s crisping up.
- Once they are crispy and baked in the center, remove from the oven and allow them to fully cool.
- Melt chocolate over a double boiler and dip the biscotti, scraping of the excess chocolate, and then set on parchment for the chocolate to cool and set.
Notes
- If the logs of biscotti are too hot to slice and the slices are falling apart, allow them to cool a little more.
- The biscotti will continue to crisp up a bit more out of the oven, so they don’t have to be completely crisped when they initially come out.
- Biscotti dough is supposed to be a bit sticky. If it’s too difficult to form it into logs on the cookie sheet, then pop the dough into the fridge for a few minutes and it will become much easier to work with.
- To make a long fermentation version, after the dough comes together and is refrigerated in an air-tight container, leave it in the refrigerator for up to 3 days before baking. The fermentation process happens at a much slower rate in a cold environment.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
First time making biscotti. Turned out perfect!! I love all your recipes.
How would you recommend storing these? And for how long?
You can store them in a bag in the fridge! They will last around 1 week.
These are amazing! I used walnuts instead of almonds and they taste the same if not better than store bought biscotti. Thanks for sharing this recipe with us!
These are so good! Thanks for sharing the recipe!
Glad you enjoyed them!
I made these biscotti and they spread like crazy. I forgot to chill them before baking so maybe that affected the bake. I also reduced the sugar by a third. They taste great but next time I may add some baking powder to make them rise a bit more. Thanks for another way to use my discard!
Yes, that could have affected them! Glad you enjoyed it though.
Hello,
Your recipe seems okay except for one huge detail! What’s the point of adding a starter if you don’t let the dough rest and ferment (and become digest)?
The point of using the starter, whether it’s active or just the discard in any recipe is to make the gluten and the sugar become digest and this way, no need to add any baking powder either (reply to Jane).
And regarding the discard, one better use it when it’s active and not when it’s become acid (vinegar).
You definitely need to let the dough rest couple of hours after having shaped them.
This is true for all your recipes. If you call them sourdough, it’s not because you just add some sourdough in all your recipes, you have to let it do its job exactly like in a bread or brioche dough.
These are amazing. I am addicted to them. I have made them multiple times in the last few weeks and a batch only lasts a couple of days! I have not dipped them in chocolate. I think they are sweet enough without even adding that.
Yay! That is so great to hear!
These came out amazing! The dough was so sticky that I was afraid the logs wouldn’t keep their shape. The recipe and notes were perfect to help me stay the course.
So good to hear!
Sticky dough is an understatement. I thought I did something wrong till I read about it being sticky. I love these biscotti. I opted not to dip them in the chocolate. I will definitely be making these again. Ty❤️
Just made these for the 3rd time and they once again came out perfectly delicious!
I usually end up with 30+ cookies so I freeze 2/3 and they defrost at room temp beautifully.
I’ve changed out the nuts and extracts each time with no issues (lemon extract with poppy seeds, pecans with coconut/ maple). I also experimented with different drizzles over the top (maple & vanilla) and each worked perfectly. This is a great base recipe that helps me use discard in a super unique way that everyone has loved!! Thank you so much for sharing!!
Wow, these came out great. Firm and crispy with a slight tang of sourdough. Enjoyed some right out of the oven with a glass of milk, absolutely delicious.
The recipe was so easy and straightforward to follow.
Only changes I made to the recipe were using avocado oil instead of olive oil, vanilla extract instead of almond, and I used pre- oven roasted almonds from the store so I did not need to bake them. Great directions, thanks for a lovely recipe!
I wonder how I could make these chocolate almond biscotti? Maybe add some cocoa powder to the mix?