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If you’re a sourdough enthusiast like me, you know the feeling: you feed your starter, bake your bread, and somehow still end up with a bowl of rich, bubbly sourdough that you hate to discard.
These Overnight Sourdough Lemon Almond Biscotti are the perfect solution — a bright, crisp, no‑butter treat that turns extra starter into something beautiful.
This biscotti is everything I love in a cozy bake: rustic but elegant, simple but full of flavour, and ideal for prepping the night before. The lemon zest brings brightness, the almond flour adds tenderness, and the sourdough starter gives that subtle tang and perfect snap.
Whether you add whole almonds or keep it smooth, this recipe is endlessly adaptable and always delicious.
Sourdough Biscotti
Ingredients
- 1 cup sourdough starter active or discard
- ⅓ cup neutral oil
- ¾ cup sugar
- 2 eggs
- 1 tsp vanilla
- Zest of 2 lemons
- 2 cups all‑purpose flour
- ½ cup almond flour
- 1 ½ tsp baking powder
- ½ tsp salt
- Optional: ¾ cup whole almonds or chopped almonds
Instructions
- In a bowl, whisk together the sourdough starter, oil, sugar, eggs, vanilla, and lemon zest. Add the all‑purpose flour, almond flour, baking powder, and salt. Mix until a soft dough forms. Fold in almonds if using. Cover and refrigerate overnight.
- The next day, preheat oven to 350°F (175°C). Shape chilled dough into one or two logs about 1 inch thick. Bake 25–30 minutes until lightly golden. Cool 10–15 minutes. Slice ½–¾ inch thick on a diagonal. Lay slices cut‑side down and bake 10 minutes, flip, bake 10 more. For extra crispness, turn off the oven and let biscotti sit inside 10 minutes. Cool completely before storing.
- In a bowl, whisk together the sourdough starter, oil, sugar, eggs, vanilla, and lemon zest.
- Add the all‑purpose flour, almond flour, baking powder, and salt.
- Mix until a soft dough forms. Fold in almonds if using.
- Cover and refrigerate overnight.
- The next day, preheat oven to 350°F (175°C). Shape chilled dough into one or two logs about 1 inch thick.
- Bake 25–30 minutes until lightly golden.
- Cool 10–15 minutes. Slice ½–¾ inch thick on a diagonal.
- Lay slices cut‑side down and bake 10 minutes, flip, bake 10 more.
- For extra crispness, turn off the oven and let biscotti sit inside 10 minutes.
- Cool completely before storing.
Variations:
• Lemon–Pistachio — replace almonds with pistachios + ½ tsp cardamom.
• Maple–Pecan — use ½ cup maple sugar + 1 tsp cinnamon.
• Chocolate–Orange — swap lemon zest for orange zest + fold in ½ cup dark chocolate chunks.
• Almond–Cranberry — add ½ cup dried cranberries + ½ tsp almond extract. • Vanilla–Hazelnut — add 1 tsp vanilla bean paste + ¾ cup toasted hazelnuts.
• Ginger–Lemon — add 1 tbsp finely chopped candied ginger + extra lemon zest.
