@thehannahbriggs: ½ cup almond flour (about 55 grams) 1 cup sliced almonds 480 grams all-purpose flour (4 cups) 16 grams baking powder (4 teaspoons) 1 teaspoon kosher salt 4 large eggs 400 grams granulated sugar (2 cups) 112 grams unsalted butter, melted and cooled (½ cup) 112 grams sourdough discard (½ cup) 2 teaspoons vanilla extract 1 teaspoon almond extract 2 egg whites Pinch of salt Instructions Preheat the oven to 325°F and line one large sheet pan with parchment paper. In a large bowl, whisk together the all-purpose flour, baking powder, and salt. In a separate bowl, whisk the eggs until slightly lighter in color. Add the sugar, melted butter, sourdough discard, vanilla extract, almond extract, and almond flour. Mix until fully combined. Add the wet ingredients to the dry ingredients and stir until a dough forms and no dry flour remains. Fold in the sliced almonds until evenly distributed. Transfer the dough to the prepared baking sheet and divide it into two equal portions. Shape each portion into a long rectangle running across the baking sheet, leaving space between them to spread. Whisk the egg whites with a pinch of salt and brush over the tops of the loaves. Bake for 25 to 30 minutes, or until the loaves are golden and set on the outside. Let the loaves cool on the baking sheet for 30 minutes. Next slice diagonally into ½ inch pieces using a sharp knife. Place the slices cut side down on the baking sheet. Bake for 10 minutes, flip, then bake another 10 to 20 minutes until dry and crisp. If the biscotti still seem too soft, flip them again and bake another 5-10 minutes. Cool for 5 minutes on the baking sheet, then transfer to a wire rack to cool completely. Optionally, dip the bottoms in melted dark chocolate, place them on parchment paper, and allow the chocolate to set. #sourdough #sourdoughdiscard #discardrecipe #sourdoughstarter #sourdoughtok

Hannah Briggs

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Tuesday 05 May 2026 21:49:59 GMT