Go Back

Sourdough Biscotti

There’s something magical about a recipe that feels both rustic and elegant — the kind of bake that fills your kitchen with citrusy warmth and makes your morning coffee feel like a moment.
These Overnight Sourdough Lemon Almond Biscotti are exactly that.
They’re crisp without being hard, lightly sweet, and infused with the brightness of fresh lemon zest. The sourdough starter adds a gentle tang and helps create that perfect biscotti snap, while almond flour brings tenderness and depth.
This recipe is also completely butter‑free, relying on neutral oil for a clean, light texture.
And because the dough rests overnight, the flavour deepens and the slicing becomes beautifully clean.
Whether you enjoy them plain, dipped in chocolate, or studded with whole almonds, these biscotti are a simple, cozy bake that fits right into your LoveYourInnerChef kitchen.
Print Recipe
Prep Time 20 minutes
Cook Time 20 minutes
Course Dessert
Cuisine Italian
Servings 30 cookies

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.
Keyword almond, biscotti, lemon