If you're looking for a festive bake that feels luxurious yet wonderfully simple, these Sourdough Biscotti are exactly what you need. Crisp, fragrant and packed with almonds and orange zest, they're the perfect way to turn your sourdough discard into something you'd be proud to gift. Whether you call them Biscotti, Cantucci, Croquant, twice-baked biscuits, or simply your new favourite Christmas snack, this sourdough almond biscotti recipe is as practical as it is delicious.
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Sourdough Biscotti For Gifting?
Biscotti are one of the best bakes for the holidays because they keep crisp for an extended period - usually two weeks or even longer when stored properly. And unlike many cookie recipes that use just a spoonful of sourdough starter, this one uses a generous 225 g of discard, making it ideal when you've accumulated a big jar of older discard in the fridge.
These crunchy biscotti are sturdy, stackable and perfect for packaging in cellophane bags or tins - an effortless homemade gift.
If you love festive discard baking, don't forget to download my FREE mini eBook with my top five sourdough Christmas cookies.
Ingredient Notes
Here's everything you'll need to make the sourdough version of the famous Italian cookies:
- Sourdough discard (225 g): Use 100% hydration starter discard. Active sourdough starter will work too, but make sure to use a kitchen scale, as it's full of gas bubbles.
- Egg: Helps bind the dough and adds richness.
- Olive oil: Gives the biscotti a crisp bite and complements the orange beautifully.
- Orange zest: Unwaxed oranges are best.
- Plain (all-purpose) flour: You can swap 10% for whole wheat flour for a nuttier flavour.
- Sugar: 140 g for the dough and 15 g for sprinkling on top. Caster or granulated sugar both work.
- Baking powder: Ensures the dough rises slightly during the first bake.
- Salt: Just enough to balance the sweetness.
- Blanched almonds: Whole almonds give the best texture, but chopped ones work too.
- Egg white: For brushing the logs before baking. Helps the sugar stick and promotes a crackled golden brown top.
Find the ingredient quantities, detailed instructions and nutritional information in the recipe card at the bottom of the post.
Step-By-Step Method
1. Mix the wet ingredients: In a large bowl, whisk the sourdough discard, egg, olive oil and orange zest.
2. Combine dry ingredients: In a separate bowl, mix the flour, 140 g sugar, baking powder and salt.
3. Make the dough: Add the dry mix to the wet ingredients and stir until just combined. Fold in the almonds. Cover the dough with plastic wrap and chill for 20 minutes.
4. Prepare for baking: Preheat the oven to 180°C (350°F). Line a large baking sheet with parchment paper.
5. Shape the dough: Divide the biscotti dough into two portions. Roll each into logs about 2 cm (¾ inch) thick. Transfer to the prepared baking sheet.
6. Brush & sprinkle: Brush the logs with lightly beaten egg white and sprinkle with the remaining 15 g sugar.
7. First bake: Bake for 30-35 minutes, until lightly browned and firm. Slide the baked dough logs onto a large cutting board and cool for a few minutes.
8. Slice the biscotti: Using a sharp knife (we used a sharp serrated knife), cut into 1-1.5 cm (½ inch) slices. Slice confidently when cutting through almonds.
9. Second bake: Lay the slices on their sides on a cookie sheet and bake for 10-12 minutes, flip, then bake a further 10-12 minutes until crisp. Transfer the crispy biscotti to a wire rack to cool completely.
Boost The Orange Flavour
Want your sourdough biscotti cookies extra citrusy? Try one of these simple tricks:
- Rub zest into sugar: Add orange zest to the 140 g sugar and use your fingers to rub it in. This releases fragrant oils and intensifies the flavour.
- Infuse the olive oil: Warm the olive oil gently with the orange zest until bathwater warm. Leave to infuse for 20 minutes (or up to 5 hours for the best result). Strain before using for a deeper, more aromatic flavour.
Variations
- Nut swaps: This recipe works beautifully with hazelnuts or pistachios.
- Chocolate-dipped biscotti: Dip one end in melted chocolate or white chocolate for a festive finish. Just note that this reduces shelf life and makes them unsuitable for long-term gifting, as the chocolate will affect the crunchy texture over time.
- Add-ins: Try dried cranberries, dark chocolate chunks or lemon zest for a different twist.
- Chocolate sourdough biscotti: Replace 2 tablespoons of flour with cocoa powder for a richer biscuit. Or simply follow our Cocoa and Hazelnut Sourdough Biscotti recipe.
- Almond extract: For extra almond intensity, add a few drops of almond extract to the dough. Vanilla extract and a pinch of cinnamon are both a great addition too.
Storage
Store biscotti in an airtight container at room temperature for up to 2 weeks.
They also freeze beautifully. Place in a freezer bag or an airtight box and freeze for 2-3 months. Thaw at room temperature - no need to re-crisp unless you prefer them extra crisp texture.
Serving Suggestions
Biscotti are traditionally served with warm beverages, and these sourdough almond biscotti are no exception. They're perfect for:
- Dunking into tea, coffee, hot cup of coffee or any warm beverage on winter mornings
- Pairing with mulled wine or any dessert wine
- Packing into a tin and taking to the office for afternoon tea
- Adding to a Christmas cookie tray alongside soft or chewy cookies for texture contrast
More Sourdough Discard Cookies
If you love festive ways to use extra sourdough discard, I have plenty more sourdough discard recipes below.
Almond and Orange Sourdough Biscotti
Equipment
- Sharp Thin Bladed Knife
Ingredients
- 225 g (¾ cup + 2 tbsp) sourdough discard 100% hydration
- 1 large egg
- 30 ml (2¼ tablespoon) olive oil
- zest of 1 large orange
- 220 g (1¾ cups) plain flour all purpose flour
- 140 g (⅔ cup) granulated sugar
- 1 teaspoon baking powder
- ¼ teaspoon salt
- 120 g (1 cup) blanched almonds
For Topping
- 1 egg white lightly beaten
- 15 g (1½ tablespoon) granulated sugar
Instructions
- In a large mixing bowl, whisk together the sourdough discard, egg, olive oil and orange zest until smooth.
- In a separate bowl, stir together the flour, granulated sugar, baking powder and salt.
- Add the dry ingredient mixture to the wet ingredients. Mix gently until just combined, then fold in the blanched almonds. Do not overmix.
- Cover the bowl and refrigerate the dough for 20 minutes.
- Meanwhile, preheat the oven to 180°C (350°F) and line a baking sheet with parchment paper.
- Divide the dough into two portions. Roll each piece into a long log about 2 cm (¾ inch) in diameter, keeping the surface smooth with no cracks.
- Transfer both logs to the prepared baking sheet, leaving plenty of space between them.
- Lightly beat the egg white. Brush it over each log, then sprinkle with the sugar (for topping).
- Bake the logs in the centre of the oven for 30-35 minutes, until lightly browned and firm to the touch.
- Allow them to cool for about 10 minutes - just enough to handle comfortably.
- Using a sharp, thin-bladed knife, slice each log diagonally into 1-1.5 cm (½ inch) pieces.
- Slice with confidence when cutting through almonds to avoid crumbling.
- Lay the biscotti slices on their sides on the baking sheet.
- Bake for 10-12 minutes, flip each biscuit over, and bake for a further 10-12 minutes until crisp and golden.
- Transfer finished biscotti to a wire rack and leave to cool fully. They will crisp up further as they cool.
Notes
Nutrition
Chelsea says
These were SO good! The hint of orange works amazingly and my kiddos enjoyed helping me make them!
Ieva Greber says
That's lovely! So nice to get the family involved with baking! 🙂
Mari says
These biscotti are so crisp and full of sweet almond and orange flavor. Perfect way to use discard and make a lovely holiday treat.
Ieva Greber says
Ahhh, so glad you enjoyed these, Mari! 🙂
Martha says
I baked these almond and orange sourdough biscotti with discard, and they came out crunchy, lightly sweet, and really easy—perfect for dunking in coffee.
Ieva Greber says
Thank you for such a lovely comment - glad you enjoyed them 🙂