Sourdough Biscotti Twice-Baked Slices

Name: Sourdough Biscotti Twice-Baked Slices
Prep time: 25 min
Cook time: 1 h 5 min
Total time: 1 h 30 min
Yield: 24 servings
Cuisine: Italian
Ingredients: 1 cup (240 ml) active sourdough starter, fed and bubbly, at room temperature; 2 cups (280 g) bread flour; ¾ cup (150 g) granulated sugar; 2 (100 g) large eggs, at room temperature; ¾ teaspoon (4½ g) fine sea salt; 1½ cups (180 g) raw or toasted almonds, whole or halved, toasted if raw; 1 teaspoon (5 ml) vanilla extract (optional); 1 teaspoon (5 g) anise seeds (optional, for traditional flavor) (optional)

From the MyKitchenBank Kitchen

Crispy, twice-baked Italian biscotti made with tangy sourdough starter and studded with toasted almonds. The slow double-bake creates a hard, shelf-stable cracker perfect for dunking in coffee, tea, or dessert wine. The sourdough starter adds complex flavor and a subtle sourness that balances the sweetness.

Prep: 25 min
Cook: 1 hr 5 min
Wait: 3 hr
Total: 4 hr 30 min
Makes: 24 biscotti slices

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Steps

Before you start

Use active, bubbly sourdough starter (fed 4–8 hours before, at room temperature)
Preheat oven to 325°F (160°C) for the first bake
Toast almonds first if using raw ones (350°F / 175°C for 8–10 minutes)
Line two baking sheets with parchment paper

1
Mix dough
- In a stand mixer, combine the active sourdough starter (240 ml), bread flour (280 g), sugar (150 g), room-temperature eggs (100 g total), salt (4.5 g), vanilla extract (5 ml if using), and anise seeds (5 g if using).
- Using the paddle attachment, mix on low speed for 2 minutes until a shaggy dough forms.
- Switch to the dough hook and knead on medium speed for 5–6 minutes until the dough is smooth and elastic.
- If mixing by hand, combine all dry ingredients in a large bowl, make a well, add wet ingredients, and stir until shaggy; then knead on the counter for 8–10 minutes.
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Ready when: Dough is smooth, elastic, and comes together without being sticky.
Tip: The dough will be stiffer than sandwich bread dough; this is correct and helps hold the logs shape during baking.
2
Add almonds and rest
- Turn the dough onto a lightly floured surface and gently knead in the toasted almonds (180 g), working them evenly throughout.
- The dough will come together quickly once almonds are distributed.
- Place the dough in a clean bowl, cover with a damp kitchen towel, and let rest at room temperature for 30 minutes.
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Ready when: Dough is slightly puffed and visibly relaxed.
Tip: A 30-minute rest prevents the dough from shrinking when you shape the logs.
3
Shape into logs
- Divide the dough in half.
- On a parchment-lined baking sheet, gently shape each half into a log about 12 inches (30 cm) long and 2.5 inches (6 cm) wide, leaving 2 inches (5 cm) between them.
- The logs don't need to be perfectly uniform—rustic biscotti are charming with slight irregularities.
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Ready when: Two even logs, roughly rectangular, ready for the oven.
Tip: Dampen your hands slightly if the dough sticks; this prevents tearing and helps you shape smoothly.
4
First bake—cook throughOven 325°F / 165°C
- Bake the logs at 325°F (160°C) for 35–40 minutes, until they are light golden, set on the outside, and a skewer inserted in the center comes out clean.
- The logs should feel firm but not rock-hard yet.
- Remove from the oven and let cool on the baking sheet for 10 minutes so they are cool enough to handle but still warm for slicing.
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Ready when: Logs are light golden, firm to the touch, and a skewer comes out clean.
Tip: Rotate the baking sheet halfway through baking if your oven has hot spots; this ensures even browning on both sides.
5
Cool and slice logs
- Once the logs are cool enough to handle (about 10 minutes), transfer them to a cutting board.
- Using a sharp serrated bread knife and a gentle sawing motion, slice each log diagonally into ¾-inch (2 cm) thick slices.
- Work slowly and support the log with your other hand to prevent it from crumbling.
- You should yield about 24 slices total.
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Ready when: Slices are clean and uniform, without crumbling.
Tip: A serrated knife works best; a dull blade will crush the logs and squeeze out almonds. If the log has cooled too much and is hard to slice, warm it in a 275°F (135°C) oven for 2 minutes.
6
Arrange for second bake
- Stand each slice upright on two parchment-lined baking sheets, so they look like little tiles standing on their long edges.
- This exposes the maximum surface area to dry heat.
- They can touch lightly but shouldn't be crowded; ideally, they should not overlap.
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Ready when: All slices are standing upright and evenly spaced on the sheets.
Tip: Stand them on their cut faces so the tops are exposed; this helps them dry evenly and become crispy all over.
7
Second bake—dry and crispOven 300°F / 150°C
- Bake the standing slices at 300°F (150°C) for 20–25 minutes, rotating both baking sheets halfway through (at 12 minutes).
- The biscotti will continue to harden and will be completely crisp when cool.
- They should be an even, light to medium golden brown on both sides.
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Ready when: Slices are light to medium golden, completely hard when a cool one is snapped (not flexible).
Tip: Lower heat in the second bake prevents burning while allowing them to dry slowly and evenly. If any slices are browning faster, move them to a cooler part of the oven.
8
Cool completely
- Transfer the biscotti to cooling racks and let them rest at room temperature for at least 2 hours before storing.
- As they cool, they will harden further and become truly crisp.
- Do not cover them while cooling or they will soften from trapped steam.
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Ready when: Biscotti are completely cool, hard when snapped, and make a crisp sound.
Tip: Patience here is key: fully cooled biscotti will have a much better shelf life and superior crunch when dunked.

Good to know

Tips

Sourdough starter varies in strength and hydration. If your dough is very sticky after mixing, add flour 1 tablespoon at a time. If it's too stiff to knead, add water 1 teaspoon at a time. The dough should be firm but not crumbly.
Toast raw almonds before adding to the dough for better flavor. Roast at 350°F (175°C) for 8–10 minutes, stirring halfway, until fragrant and light golden.
The double-bake method is what creates biscotti's signature hardness and shelf stability. Don't skip the second bake or lower the heat too much, or they will soften quickly.
These are perfect for dunking in coffee, espresso, hot chocolate, or dessert wine. The sourdough tang pairs wonderfully with sweet beverages.

Make ahead

You can make the dough up to 1 day ahead: after the 30-minute rest, wrap it tightly and refrigerate. Shape, bake, slice, and finish the second bake before storing. Finished biscotti keep for 2 weeks, so you can bake them on the weekend for the week ahead.

Storage & reheating

Room temperature: Up to 3 weeks in an airtight container. They actually improve slightly as they continue to dry. Refrigerator: not necessary and will cause them to absorb moisture and soften. Freezer: Up to 3 months in a freezer bag; thaw at room temperature for 1 hour before serving. To refresh: warm in a 275°F (135°C) oven for 5 minutes if they soften slightly from humidity.

Substitutions

raw or toasted almonds, whole or halved → Toasted hazelnuts, pistachios, or walnuts. Use the same weight and toast them the same way. Each nut brings its own flavor; hazelnuts are especially good with sourdough.
anise seeds (optional, for traditional flavor) → Fennel seeds or omit entirely. Anise is traditional in Italian biscotti but not required. Fennel is milder. Without either, you have a plain almond version.
bread flour → All-purpose flour. All-purpose works fine; bread flour gives slightly better structure and chew. Reduce all-purpose by 10 g (use 270 g) as it absorbs slightly less water.
active sourdough starter, fed and bubbly → 1 cup (240 ml) buttermilk or sour cream plus ½ teaspoon instant yeast mixed into the flour. This replaces the sourdough's tang and leavening. The biscotti will be slightly less complex but still delicious.