ALMOND AND SOURDOUGH DISCARD BISCOTTI

Crunchy, crumbly, and not too sweet, these biscotti use leftover sourdough starter in the dough, giving them a subtle and distinct flavour. The flaked almonds inside the biscotti contribute to the crunchy texture while the almonds on top toast slightly in the oven and meld with the sugar sprinkled on the surface for a savoury-sweet topping that compliments the lemon zest mixed into the biscuits. Easy to enjoy with coffee or tea, this recipe is one of those that’s great to keep around for a little treat in the morning or afternoon.

Makes about 24 pieces

Active Time: 28 mins

Total Time: 1 hour, 35 mins (includes 20 mins cooling)

Equipment: mixer, baking tray, baking paper, pastry brush, cutting board, serrated knife

YOU’LL NEED:

½ cup (113 grams) butter, room temperature

¾ cup (150 grams) + 2 Tbsp. (25 g) caster sugar

Zest of 1 lemon 

1 tsp vanilla bean paste 

2 large eggs, room temperature

½ cup (115 g) active sourdough starter

1 ¾ cup (220g) flour

1 ½ tsp (10 g) baking powder

½ tsp (2 g) flaky salt

¾ cup (65 g) + 3 Tbsp. flaked almonds, divided

Milk or cream for brushing 

METHOD:

Preheat oven to 160°C Fan. With a stand mixer or hand mixer, cream together butter and sugar until lightened, about 4 minutes, scraping down the bowl halfway through. Add vanilla and zest, and mix to combine. Add eggs one at a time, waiting until the first is incorporated before adding the next. Beat until fully combined, about 2 minutes. 

Mix in sourdough starter until smooth, about 1 minute. In a separate bowl, stir together flour, baking powder, and salt. Add to butter-sugar mixture, and mix on low just until the dough forms, about 1 minute. With a spatula, fold in almonds and incorporate any pockets of flour that aren’t mixed in. 

On a lightly floured surface, divide dough into two equal portions, dusting the surface with more flour to prevent sticking. Shape each half into rounded rectangles 20-cm long, 8-cm wide, and 2-cm thick. Transfer each rectangle to a baking tray lined with baking paper.

Brush the surface of each rectangle with milk or cream. Sprinkle the brushed surface of each rectangle with 1 tablespoon caster sugar and 1 ½ tablespoons flaked almonds. Bake at 160 until the edges begin to brown, 25-28 minutes. Set aside to cool for 20 minutes.

Gently transfer each rectangle to a cutting board. Slice with a long serrated knife into 1 cm-thick slices at a 60° diagonal to the long side of the rectangle, being careful to allow the serrated edges to saw through the loaf as you move the knife forward and backward rather than applying downward pressure to cut through (this will squash the loaf and break the biscotti). 

Place pieces cut side down on baking tray and bake for an additional 20 minutes, flipping each of the biscotti after 10 minutes.