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5 from 2 votes

Sourdough Biscotti

This twice baked Italian cookie is mildly sweet and perfectly crunchy!
Course Dessert
Cuisine Italian
Keyword Sourdough, Sourdough Biscotti, Sourdough Recipes, Sourdough Starter
Prep Time 5 minutes
Cook Time 45 minutes
Servings 22 biscotti
Calories 125kcal
Author Mary Rose

Equipment

  • 1 Large mixing bowl
  • 1 Baking Sheet

Ingredients

  • 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

Instructions

  • 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.

Nutrition

Serving: 1biscotti | Calories: 125kcal | Carbohydrates: 5.6g | Protein: 2.4g | Fat: 5.6g | Saturated Fat: 0.8g | Polyunsaturated Fat: 1.1g | Monounsaturated Fat: 3.6g | Cholesterol: 16mg | Sodium: 100mg | Potassium: 60mg | Fiber: 0.9g | Sugar: 9g | Vitamin A: 35IU | Calcium: 15mg | Iron: 0.7mg