Almond and Orange Sourdough Biscotti
If you’re after a festive bake that feels luxurious yet wonderfully simple, this twice-baked cookie is just the thing. These crisp, fragrant Sourdough Biscotti are a great way to use up plenty of sourdough discard, and with their almonds, orange zest and longer shelf life, they make a truly great gift. Whether you enjoy them with your morning coffee or add them to a Christmas cookie tin, this sourdough almond biscotti recipe is practical, delicious and about to become your new favourite seasonal bake.
Equipment
- Sharp Thin Bladed Knife
Ingredients
- 225 g sourdough discard 100% hydration
- 1 large egg
- 30 ml olive oil
- zest of 1 large orange
- 220 g plain flour all purpose flour
- 140 g granulated sugar
- 1 teaspoon baking powder
- ¼ teaspoon salt
- 120 g blanched almonds
For Topping
- 1 egg white lightly beaten
- 15 g 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
How to Boost the Orange Flavour
Want a stronger, more fragrant orange flavour in your sourdough biscotti? Try one of these two methods:
1. Rub zest into the sugar
Instead of adding zest directly to the wet ingredients:
Add the orange zest to the 140 g sugar. Use your fingers to rub the zest into the sugar until it feels damp and aromatic. This releases essential oils and intensifies the citrus aroma.
2. Infuse the olive oil with zest
For deeper, more rounded citrus notes:
Add the orange zest to the 30 ml olive oil. Gently warm it until it is bathwater warm, not hot. Leave to infuse for at least 20 minutes (ideally 4–5 hours). Use the infused oil in the dough.
Nutrition
Calories: 53kcalCarbohydrates: 8gProtein: 1gFat: 2gSaturated Fat: 0.2gPolyunsaturated Fat: 0.4gMonounsaturated Fat: 1gTrans Fat: 0.001gCholesterol: 3mgSodium: 23mgPotassium: 23mgFiber: 0.4gSugar: 3gVitamin A: 5IUCalcium: 12mgIron: 0.3mg
Tried this recipe?Let us know how it was!