Sourdough Almond Biscotti
Sourdough Almond Biscotti
Course: DessertCuisine: ItalianDifficulty: Easy6
servings15
minutes35
minutes100
kcal50
minutesEnjoy the crunchy, nutty goodness of Sourdough Almond Biscotti. These twice-baked Italian treats blend almonds with a hint of tangy sourdough, perfect for dunking in your coffee or tea. Simple yet indulgent, they’re a delightful way to use your sourdough starter.
Ingredients
1 cup all-purpose flour
1/2 cup granulated sugar
1/2 teaspoon baking powder
1/4 teaspoon salt
1/2 cup chopped almonds
1/4 cup sourdough starter
2 large eggs
1 teaspoon vanilla extract
Directions
- Heat the oven to 350°F (175°C) and prepare a baking sheet by lining it with parchment paper.
- In a mixing bowl, combine the flour, sugar, baking powder, and salt by whisking them together.. Stir in chopped almonds.
- In another bowl, beat eggs, vanilla extract, and sourdough starter until combined.
- Mix wet and dry ingredients until a dough forms.
- Shape dough into a log and place on the baking sheet. Bake for 25 minutes.
- Cool slightly, then slice into 1/2-inch pieces. Place the slices face down on the prepared baking sheet.
- Bake for an additional 10 minutes, flipping biscotti halfway through. Cool before serving.
Notes
- Low in calories but contains nuts and sugar, which may not be suitable for individuals with nut allergies or those monitoring sugar intake.
FAQs
Yes, you can substitute almonds with walnuts, pecans, or any nut of your choice.
Keep stored in an airtight container at room temperature for up to 14 days.
Yes, freeze the biscotti in a sealed container for up to three months. Thaw before serving.
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