Recipe: Crunchy Sourdough Biscotti
Biscotti with sourdough are a great way to use up leftover sourdough and other ingredients. Nuts, dried fruit and chocolate are the perfect ingredients for these crispy biscotti. The recipe is vegan, easy and quick to make.
Ingredients
- 200 g sourdough discard
- 25 g oil
- 100 g sugar
- 1 tablespoon vanilla extract
- 200 g wheat flour or type 405
- 1 tsp. baking powder or ½ tsp baking soda
- 80 g whole almonds or other nuts
- 50 g water or (oat) milk
Instructions
- For the dough, mix the oil, starter, sugar and vanilla extract. Then briefly stir in the flour, baking powder and almonds. Cover the dough and leave to rest for 20 minutes.
- Preheat the oven to 180 degrees.
- Divide the dough into two parts and, with wet hands, shape into two even loaves on a baking tray lined with baking paper. The loaves should be about the same height as the finished cantuccini.
- 1. Bake: Sprinkle the loaves with a thin layer of sugar and bake in the preheated oven for 25 minutes.
- After baking, leave to cool completely and cut into one-centimeter thick slices.
- 2.Bake: Place the slices back on the baking tray and bake for a further 20 minutes. Halfway through the baking time, the cantuccini must be turned over.