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Sourdough Biscotti


Who doesn’t love cookies? Well, if you love cookies, you will fall for these Italian twice baked cookies called biscotti. This sourdough version is absolutely delicious and so easy to make.

I’m always looking for more ways to use my sourdough starter other than bread. I lean towards sweets lately and this biscotti recipe has been one of the most fun recipes I’ve ever made!

Why Sourdough?

Sourdough is a process of fermenting your bread dough with a sourdough starter. This process breaks down the gluten and proteins that can sometimes be hard to digest for gluten sensitive people. In order to get the most benefits of the fermentation process, you need to let your dough ferment for at least 12-24 hours.

As you can see, the process of sourdough can be very helpful for many people. If you’ve never made a sourdough starter https://therosehomestead.com/how-to-make-a-sourdough-starter/ it’s easy and fairly quick to do. The great news is that once you have an active starter, as long as you maintain it, it will last for as long as you want it. There are starters that have been handed down through generations!

For this recipe you will need:

  1. Flour
  2. Sourdough starter
  3. Sugar
  4. Vanilla
  5. Olive Oil
  6. Salt
  7. Almonds
  8. Eggs

Preheat oven to 350 degrees F.

In a large mixing bowl, combine starter, oil, vanilla, and eggs. Mix well. Add the salt, sugar, and flour. Fold in the almonds.

Divide the dough into 2 pieces.

Shape into 2 logs that is 3-4 inches wide.

Bake the logs for 30 minutes.

Allow to cool for at least 10-15 minutes on a cooling rack.

Slice the logs with a bread knife to slices that are 1/2 inch thick. Place back on baking sheet and put back in the oven for 15-20 minutes flipping at least once during that time.

They are done when they are crisp all over.

Allow to cool on a cooling rack.

Sourdough Biscotti

This twice baked Italian cookie is mildly sweet and perfectly crunchy!
5 from 2 votes
Prep Time 5 minutes
Course Dessert
Cuisine Italian


  • 1 Large mixing bowl
  • 1 Baking Sheet


  • 2 1/2 cups flour
  • 1 tsp salt
  • 1 cup sugar
  • 1/2 cup sourdough starter
  • 1/4 cup olive oil
  • 2 large eggs
  • 2 tsp vanilla
  • 3/4 cup chopped or slivered almonds


  • In a large bowl, combine the olive oil and sugar and mix until combined.
  • Add the eggs, vanilla, and sourdough starter.
  • Mix the flour and salt together and add to the wet ingredients.
  • Don't over mix.
  • Fold in the almonds.
  • Divide the dough into 2 equal parts and form into a log shape that is approximately 3-4 inches wide.
  • Put the logs in the fridge and chill 30 minutes to an hour.
  • Preheat oven to 350 degrees F.
  • Bake the logs for 30 minutes.
  • Remove from oven and allow to cool for 15 minutes.
  • Slice into 1/2 thick slices with a bread knife.
  • Place the slices on the baking sheet and return to the oven for an additional 10-15 minutes. Flip them halfway through.
  • Biscotti is done when they are crispy all over.
  • Allow to cool on cooling rack.

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  1. 5 stars
    This is so good!! I believe they will be even better when completely cooled so the flavor develops. If they make it that long lol!

  2. 5 stars
    I have made these twice in the past 2 weeks. The 1st ones were too hard for store bought teeth so a couple days alone in an air tight container with a lovely apple and all was well. 2nd ones were made today with a more mature starter and they are perfect. My husband has tried to eat the whole plate. Next ones I’m going to dip them 1/2 way in melted chocolate. Thank you I love all your videos.

  3. Bummer with all the sugar. We avoid white sugar like the plague. Maybe I could exchange it with honey??

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