How to make Simple Sourdough Biscotti

Who doesn’t love cookies? Well, if you love cookies, you will fall for this Italian twice-baked Italian cookie called biscotti. This sourdough version is absolutely delicious and so easy to make. Let me show you how to make simple sourdough biscotti!

Biscotti is a recipe for Italian cookies. They have a crunchy texture and delightful flavor.

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I’m always looking for more ways to use my sourdough starter other than bread. I lean towards sweets lately and this sourdough 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 (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!

Sourdough doesn’t have to be just for sourdough bread. There are so many recipes you can make with sourdough. If you are interested in another sourdough dessert, give this recipe a try: Sourdough Chocolate Cake

For this recipe you will need

Flour

I like to use all freshly milled flour in my kitchen. For this recipe I used soft white wheat. This is the grain mill I use: Nutrimill Grain Mill

You could also use all-purpose flour or whole wheat flour.

Sourdough Starter

For this recipe you can use active sourdough starter or sourdough discard. For reference, I use a 100% hydration sourdough starter.

Active sourdough starter is starter that has been fed within 24 hours and is bubbly.

Sourdough discard is starter that has not been fed within the last 24 hours and has a liquid on top with an acetone smell signaling it is hungry.

This twice-baked cookie is a great way to use up sourdough discard.

Sugar

I use an organic raw sugar for this recipe.

Olive Oil

I prefer to using olive oil in most of my baking. Try to find a high quality organic olive oil. You may also use melted butter or coconut oil.

Vanilla Extract or Almond Extract

Almond extract would be so delicious in these cookies. I only had vanilla extract available and they turned out great.

Almonds

I use sliced almonds for the beautiful affect it gives the biscotti.

Salt

I use Redmond’s Real Salt in my baking. It’s mild and is perfect for any application.

Eggs

Full ingredient measurements in recipe card below.

How to make Sourdough Biscotti

Preheat oven to 350 degrees F.

In a large mixing bowl, combine starter, oil, vanilla, and eggs. Mix well.

In a separate bowl mix the dry ingredients by adding the salt, sugar, and flour. Fold in the almonds.

Add this to the wet ingredients and mix until just combined. Do not over mix. You are looking for a cookie dough consistency.

Alternatively, you can mix the biscotti dough in a bowl of a stand mixer with a paddle attachment. This is the stand mixer I use and just love: Nutrimill Stand Mixer

You could also use a hand mixer with a paddle attachment.

Divide the dough into 2 pieces.

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

Place on a prepared baking sheet or cookie sheet lined with parchment paper.

Bake the logs for 30 minutes. This is the first bake.

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. This is the second bake.

They are done when they are crisp all over. You can drizzle melted chocolate over the biscotti for an even more delicious treat.

Allow to cool on a wire rack.

Serving Suggestions

Serve warm with a cup of coffee for breakfast.

Serve with a cup of cold milk for an afternoon treat.

Storage Tips

Store cooled biscotti in an airtight container at room temperature for up to 5 days.

Biscotti can be frozen in freezer safe bags for up to 3 months.