Crunchy Sourdough Starter Discard Biscotti Recipe

Updated at: Wed, 20 Mar 2024 22:15:36 GMT

Step 1

Preheat oven to 350°F degrees

Step 2

Mix all the dry in a large bowl

Step 3

In a separate bowl, cream together all wet except for the sourdough starter discard

Step 4

Stir in the sourdough starter discard in the wet mixture

Step 5

Combine all the dry and wet mixtures until blended. Do not overwork the dough otherwise gluten will develop and make the biscotti chewy

Step 6

Divide the dough into 2

Step 7

Roll each dough into 10″ long and 4″ wide rectangle (roughly 1 1/2″ thick)

Step 8

Line the baking sheet with parchment paper and bake for 30-35 min until lightly golden

Step 9

Let cool for 10 minutes and then cut into 1″ thick wedges

Step 10

Turn the wedges on the side for second bake

Step 11

Reduce the oven heat to 325°F degrees and bake the wedges for another 15-18 min until golden brown on the edges

Step 12

Let cool completely before storing them in an airtight container

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