How To Make Lemon Pistachio Biscotti using Sourdough Discard

This lemon pistachio biscotti is perfectly crunchy and easy to make. Using sourdough discard, fresh lemon zest and chopped pistachios, it’s nutty with a touch of tang. Meet coffee’s new best friend.

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The Original Italian Cookie

Biscotti also known as cantuccini means “baked twice” giving its delicious crunchy texture making it the perfect partner for dunking into espresso, cappuccino, lattes or whatever your coffee of choice may be. Because it’s so crunchy, it won’t disintegrate immediately into your cup. There nothing better than sitting down to a cup of coffee with a biscotti to go with it!

Lemon Pistachio Biscotti

Traditionally, Italian biscotti are made with almonds and orange or lemon zest, but this combination is divine and takes it to another level. I still use almond extract in this recipe to keep that original biscotti flavor that I love. You can really get creative and use many different things in your biscotti. I love to use a citrus zest of some kind and I feel it really goes well with the tang from the sourdough discard. You can also dip your biscotti cookies in melted chocolate or use it as a drizzle, it makes for a beautiful presentation and a great gift! Here are some flavor combinations that would also be delicious:

• Orange Cranberry almond
• Orange chocolate chip
• Lemon almond with a white chocolate drizzle
• Lemon blueberry vanilla
• Hazelnut with a chocolate dip

How to Make Lemon Pistachio Biscotti using your sourdough discard

Ingredients:

• 2 1/2 cups all-purpose flour
• 2/3 cup granulated sugar
• 1 tsp baking powder
• 1/2 tsp salt
• Zest of 1 lemon
• 1 cup pistachios (Note: if using salted pistachios-use half the amount of salt)
• 2/3 cup sourdough starter discard
• 6 Tbs butter (melted)
• 2 eggs
• 1 tsp vanilla
• 1/2 tsp almond extract

Driections:

1. Preheat oven to 350 degrees
2. Mix dry ingredients (except nuts) together until combined.
3. Add wet ingredients to the dry until it comes together to form a dough.
4. Give the pistachios a rough chop.
5. Add chopped pistachios to the dough until well combined.
6. Split the dough into two balls.
7. On a parchment paper or silicone mat lined baking sheet, form the dough balls into two rectangles about an inch and a half thick. (Wet your hands before forming the rectangles to prevent the dough from sticking.)
8. Bake for 20 minutes.
9. Remove from the oven and allow to cool.
10. Using a sharp serrated knife, carefully cut the biscotti. The biscotti will have a cakier texture after the first bake.
11. Carefully turn each biscotti cookie onto its side and return to the oven for another 20 minutes.
12. Allow to cool and flip each biscotti.
13. Return to oven for additional 20 minutes.
14. Allow to cool completely.
15. For an extra crunchy biscotti, you can bake for an additional 10 minutes. Best served with coffee!

Yield: 16 biscotti

Lemon Pistachio Discard Biscotti

Print

This crispy crunchy biscotti are simple and easy to make. Made with sourdough discard, lemon zest and chopped pistachio, they have the perfect amount of nuttiness and tang. Perfect to enjoy with a cup of coffee!

Prep Time 10 minutes

Cook Time 1 hour

Additional Time 10 minutes

Total Time 1 hour 20 minutes

Ingredients

• 2 1/2 cups all-purpose flour
• 2/3 cup granulated sugar
• 1 tsp baking powder
• 1/2 tsp salt
• Zest of 1 lemon
• 1 cup pistachios (Note: if using salted pistachios-use half the amount of salt)
• 2/3 cup sourdough starter discard
• 6 Tbs butter (melted)
• 2 eggs
• 1 tsp vanilla
• 1/2 tsp almond extract

Instructions

1. Preheat oven to 350 degrees
2. Mix dry ingredients (except nuts) together until combined.
3. Add wet ingredients to the dry until it comes together to form a dough.
4. Give the pistachios a rough chop.
5. Add chopped pistachios to the dough until well combined.
6. Split the dough into two balls.
7. On a parchment paper or a silicone mat lined baking sheet, form the dough balls into two rectangles about an inch and a half thick. (Wet your hands before forming the rectangles to prevent the dough from sticking.)
8. Bake for 20 minutes.
9. Remove from the oven and allow to cool.
10. Using a sharp serrated knife, carefully cut the biscotti. The biscotti will have a cakier texture after the first bake.
11. Carefully turn each biscotti cookie onto its side and return to the oven for another 20 minutes.
12. Allow to cool and flip each biscotti.
13. Return to oven for additional 20 minutes.
14. Allow to cool completely.

Notes

For an extra crunchy biscotti, you can bake for an additional 10 minutes. Best served with coffee!

How Long Will Biscotti Last?

Your Biscotti will be best used within a week, stored in an airtight container or Ziploc bag. Remember, we are using fresh simple REAL ingredients which means no preservatives. That’s a good thing, but they won’t last like a storebought biscotti would. Sometimes I notice the biscotti will soften after I’ve stored them. You can pop them in the oven for a few minutes to crisp them up again.

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