Sourdough Vietnamese Coffee and Sesame Discard Biscotti

Name: Sourdough Vietnamese Coffee and Sesame Discard Biscotti
Prep time: 20 min
Cook time: 45 min
Total time: 1 h 5 min
Yield: 24 servings
Cuisine: Vietnamese
Ingredients: 200 g sourdough discard (unfed or recently fed), at room temperature; 2 cups (250 g) all-purpose flour; 3 tablespoons (18 g) instant Vietnamese coffee powder; 1½ teaspoons (7 g) baking powder; ½ teaspoon (3 g) fine sea salt; ¾ cup (150 g) granulated sugar; ⅓ cup (80 ml) sweetened condensed milk; 2 (100 g) large eggs, at room temperature; ¾ cup (120 g) white sesame seeds, toasted; 4 tablespoons (57 g) unsalted butter, melted; 1 teaspoon (5 ml) vanilla extract

From the MyKitchenBank Kitchen

Twice-baked Italian-style biscotti infused with Vietnamese coffee and sweetened condensed milk, studded with toasted sesame seeds. This recipe cleverly uses sourdough discard to add complexity and natural tang while minimizing food waste. The result is a crunchy, dunking-friendly treat with the rich, slightly bitter coffee notes balanced by creamy sweetness. Perfect for breakfast dipped in coffee or as an afternoon snack.

Prep: 20 min
Cook: 45 min
Wait: 1 hr 15 min
Total: 2 hr 20 min
Makes: 24 biscotti

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Steps

Before you start

Remove eggs from the fridge 30 minutes before baking to bring them to room temperature
Preheat oven to 350°F (175°C) for the first bake
Toast sesame seeds in a dry skillet for 3–4 minutes and let cool before adding to dough
Have sourdough discard (freshly fed or unfed) at room temperature

1
Mix dough
- In a stand mixer fitted with the paddle attachment, combine sourdough discard, all-purpose flour, instant coffee powder, baking powder, and salt.
- Mix on low speed for 1 minute until combined.
- In a separate bowl, whisk together sugar, eggs, condensed milk, melted butter, and vanilla.
- Add this wet mixture to the dry ingredients and beat on medium speed for 2–3 minutes until a thick, slightly sticky dough forms.
- With the mixer on low, add toasted sesame seeds and fold in gently for 30 seconds until evenly distributed.
- The dough should be cohesive but not stiff.
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Ready when: Thick, cohesive dough with sesame seeds evenly mixed throughout
Tip: Room-temperature eggs emulsify better with the condensed milk, creating a more tender crumb. Avoid overmixing after adding sesame seeds.
2
Shape logs
- Divide dough in half.
- On a parchment-lined baking sheet, shape each half into a 12-inch (30 cm) long log, about 2 inches (5 cm) wide and 1.5 inches (4 cm) tall.
- Space them 3 inches (7.5 cm) apart on the same sheet.
- Use damp hands to smooth the surface; the logs should be even and compact.
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Ready when: Two evenly shaped, compact logs
Tip: Damp hands prevent sticking without adding extra flour, which would toughen the biscotti.
3
First bakeOven 350°F / 175°C
- Bake the logs at 350°F (175°C) for 25–28 minutes.
- They should be golden brown on the outside and a skewer inserted into the center should come out clean with only a few moist crumbs.
- The logs will feel slightly firm but still give slightly when pressed.
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Ready when: Golden-brown exterior, skewer test shows mostly dry with a few moist crumbs
Tip: Slightly underbaking at this stage prevents the second bake from over-drying the interiors.
4
Cool logs
- Remove from oven and let the logs cool on the baking sheet for 10 minutes.
- They will continue to set slightly as they cool.
- Transfer to a wire rack and cool for an additional 15 minutes until they are cool enough to handle comfortably but still warm.
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Ready when: Logs feel firm and are cool enough to handle without burning your hands
Tip: Cooling for the full time prevents the logs from crumbling when you slice them; warm logs cut more cleanly.
5
Slice logs
- Using a serrated bread knife with a gentle sawing motion, cut each log at a ¾-inch (2 cm) angle into slices about ¾ inch (2 cm) thick.
- Angle the knife slightly (about 30 degrees) to create the classic biscotti shape.
- Place slices cut-side down on the parchment-lined baking sheets, standing them upright or tilted slightly.
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Ready when: 24 uniformly sliced pieces
Tip: A gentle sawing motion rather than downward pressure prevents crumbling. A serrated knife is essential; a sharp chef's knife will crush the sesame seeds.
6
Second bakeOven 325°F / 165°C
- Return slices to the oven at 325°F (163°C) for 12–15 minutes, until the cut sides turn golden brown and the sesame seeds on top are lightly toasted.
- Flip each slice halfway through baking (at about 7–8 minutes) so both sides toast evenly.
- The biscotti should feel completely dry and hard when you press them; they will crisp further as they cool.
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Ready when: Both sides golden brown, sesame seeds toasted, biscotti feel hard and completely dry
Tip: Flipping halfway ensures even toasting and prevents one side from darkening. Lower temperature than the first bake prevents burning the sesame seeds.
7
Final cool
- Remove biscotti from the oven and transfer to a wire rack to cool completely, about 8 minutes.
- As they cool, they will harden further and develop their signature crunch.
- Store once completely cool.
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Ready when: Biscotti are completely cool and hard with an audible snap when broken
Tip: Don't wrap or store warm biscotti; they need to cool fully or they'll soften and lose their signature dunk-ability.

Good to know

Tips

Vietnamese coffee has a distinctive bitter, almost chicory-like note that pairs beautifully with condensed milk. If you can't find instant Vietnamese coffee, use a finely ground Vietnamese coffee bean or espresso powder instead.
Toasting sesame seeds before adding them deepens their flavor and makes them crunchier. Do this in a dry skillet over medium heat, shaking frequently until fragrant (about 3–4 minutes), then spread on a plate to cool completely before mixing into the dough.
This recipe uses sourdough discard to add complexity and natural acidity, which brightens the coffee flavor. Unfed discard (from the top of your starter jar) or freshly fed discard both work equally well.
These biscotti are perfect for dunking in hot Vietnamese iced coffee, regular espresso, or even hot chocolate. The twice-baked method creates the ideal texture for absorbing liquid without falling apart.

Make ahead

You can prepare these biscotti up to 2 weeks ahead and store them in an airtight container at room temperature. They actually improve after a day or two as flavors meld.

Storage & reheating

Room temperature: up to 2 weeks in an airtight container. Refrigerator: up to 3 weeks in an airtight container (they will not soften). Freezer: up to 2 months in a freezer bag. No thawing needed; serve cold or bring to room temperature. To refresh slightly staled biscotti, warm in a 300°F (150°C) oven for 2 minutes.

Substitutions

instant Vietnamese coffee powder → 2 tablespoons (12 g) finely ground Vietnamese coffee beans or regular espresso powder. Use finely ground coffee that passes through a fine-mesh sieve to avoid grit. Vietnamese coffee is slightly earthier than espresso.
sweetened condensed milk → ¼ cup (60 ml) heavy cream mixed with 2 tablespoons (25 g) granulated sugar and ½ teaspoon vanilla extract. This creates a similar sweetness and richness but slightly less luxurious mouthfeel. Whisk well before adding to ensure the sugar dissolves.
white sesame seeds → Black sesame seeds (or a 50/50 mix of white and black sesame seeds). Black sesame seeds offer a more subtle flavor and striking appearance. The ratio remains the same.
sourdough discard (unfed or recently fed) → 1 cup (240 ml) plain Greek yogurt at room temperature. This trades the subtle tang for a slight dairy note but maintains structure and crumb. The biscotti will be slightly less complex but still delicious.