Italian Sourdough Biscotti With Almonds {Video}

With a sensational crunch and delicate almond flavor, these Italian sourdough biscotti with almonds are twice-baked for a light and crisp bite (just the thing for coffee and dessert wine!). Keeps well at room temperature or frozen. Makes 20-24 golden biscotti.

While synonymous with the holidays, I’d argue these crunchy, twice-baked sourdough biscotti are dunk worthy anytime for a mid-afternoon snack. Like most of my sourdough discard recipes, you can easily use active starter or sourdough discard to make them.

My starter is fed at 100% hydration with good-quality bread flour, and looks like very thick pancake batter. Take note, because the subtle nuances of your own personal starter will influence the look, taste and feel of the biscotti dough.

If you need a sourdough starter consider making one here. For expanded assistance, read my companion articles, Feeding Sourdough Starter: My Best Tips & Tricks, Troubleshooting Your Starter and Sourdough Discard 101.

Aside from the warm, intoxicating aroma of vanilla and almond, my sourdough biscotti begs to be made ahead! They’ll stay perfectly crunchy in an airtight container for 2+ weeks or more, and frozen (hold your applause) for 1-2 months. Watch the video above.

How To Make Sourdough Biscotti {Step-By-Step Recipe}

Step 1: Make The Biscotti Dough

To Start: Cream the butter and sugar together until light and fluffy in large bowl. Then add the egg, extracts, and sourdough starter. I used a hand-held mixer, although I think a stand mixer would be better for this (the batter is a little stiff).

Once that’s done, gradually add the dry ingredients and mix until just combined. When you fold in the flaked almonds (do this by hand), some will break. This is ok, as it adds textural interest to the biscotti.

Sliced almonds win. I tested this recipe with whole chopped almonds and blanched slivered almonds for comparison. Yet, sliced almonds won hands down! They’re light, thin and crisp, and do not become chewy when baked. You can toast them in advance for a stronger flavor, or leave plain.

Step 2: How To Shape The Biscotti

Scoop the biscotti dough onto a lightly floured surface. Form it into a disc, divide in half, and roll each half into a log. I’ve found that floured hands are especially useful here.

Transfer the logs to a parchment-lined baking sheet and gently pat to flatten (if not baking right away, you can cover and chill the tray of dough to ferment overnight).

Do you see the length and width of my biscotti below? If you flatten the logs up to 2 3/4- 3 inches wide you’ll get long and slim biscotti. If not, you’ll get short and wide biscotti. That’s how you control the shape. To each their own!

Step 3: Slice & Bake The Biscotti (First Bake)

As mentioned earlier, biscotti are baked twice. For for the first bake, you’re looking at ~30 minutes @ 325 F. They will be pale and just starting to turn golden around the edges. But don’t get too excited. You’re not done yet. Cool on a wire rack for at least 45 minutes to 1 hour.

Then cut into 1/2-inch diagonal slices using a large serrated knife. On the day I made this, I was in a rush and cut the logs when they were still too soft and some crumbled around the edges. If this happens to you, let them cool down a bit more.

Step 4: Final Bake

Bake the biscotti for the last time until deep golden brown, about 20-25 minutes, flipping them over halfway through. Wait until you take in the aroma! These these sourdough biscotti are heavenly.

More Cookie Recipes To Try:

If you’re into Italian cookies, which I personally have a deep penchant for, I recommend the following recipes to add to your cookie jar: my soft and chewy Pignoli Cookies, Melt-In-Your-Mouth Italian Wedding Cookies, Classic Italian Sesame Cookies and these traditional Anise Biscotti. For more sourdough cookies, try my Soft & Chewy Oatmeal Raisin Cookies.

Food Styling & Photography by: Saltwater Studio