🍋✨ Lemon–Almond Sourdough Biscotti

There’s something wonderfully nostalgic about biscotti — those crisp, elegant little cookies that somehow make an ordinary morning coffee feel like a moment. The word biscotti literally means “twice-cooked,” and that second bake is the magic step that draws out most of the moisture. It’s why biscotti stay fresh longer than nearly any other baked treat… though if you don’t plan to enjoy your homemade batch within two weeks, tuck them into the freezer once they’ve cooled overnight so they stay beautifully crisp.

And, the way these make the kitchen smell? Warm, toasty, almond-kissed heaven.

What I love most, though, is that biscotti are the perfect answer to the endless question of what to do with sourdough discard. Instead of wasting it, you get to turn it into something charming, simple, and lovely — a little treat that feels both old-world and homemade.

Perfect for gifting. Perfect for dipping. Perfect for savoring life’s tiny joys… one crunchy bite at a time. 💛🐝

Ingredients

Star-anise–kissed almond extract:

In a small pinch bowl, heat 1 Tbsp of almond extract in the microwave for ten seconds. Drop in one star of anise and allow to soak at least one hour, and up to 48 hours.

Wet

• 1 cup sourdough starter discard

• 1 large egg

• ½ cup sugar

  
  

  • I don’t, but you may sub ¼ cup sugar + ¼ cup allulose for a lower-sugar version that still crisps.

    
    

• 1 tsp vanilla extract

• 1 tsp of star of anise infused almond extract

• Zest of 2 lemons

• 1 - 2 tablespoon lemon juice (optional, but lovely)

Dry

• 1¾ cups all-purpose flour

• 1 teaspoon baking powder

• ¼ teaspoon fine salt

Add-ins

• ½ cup sliced almonds (toasted lightly for best flavor)

🍋 Step-by-Step Instructions

1. Prep Your Oven

• Preheat to 325°F (160°C)

• Line a baking sheet with parchment paper

Toast your almonds:

• Spread almonds on the sheet

• Toast 7 minutes until golden + fragrant

• Set aside to cool

2. Mix Wet Ingredients

In one bowl, whisk:

• Egg

• Sugar

• Vanilla

• Infused almond extract

• Lemon zest

• Lemon juice (if using)

Whisk until the mixture looks pale and creamy.

Then add:

• 1 cup starter discard

Mix until smooth.

3. Mix Dry Ingredients

In a separate bowl:

• 1¾ cups flour

• 1 teaspoon baking powder

• ¼ teaspoon salt

Stir to combine.

4. Bring the Dough Together

• Add dry ingredients to the wet in 3 additions

• Fold until almost fully combined

• Add the sliced almonds

• Continue folding gently

Texture check:

• Dough should be soft, thick, and slightly sticky

• If it feels too wet → add flour 1 tablespoon at a time

• If too dry → add 1–2 teaspoons of water

Your goal is a dough that can be shaped with slightly damp hands.

5. Shape the Biscotti Log

On your parchment-lined sheet, form:

• A log 10–12 inches long

• 2½–3 inches wide

• ¾–1 inch tall

Tap the sides gently to neaten the shape.

Smooth the top with damp fingers.

6. First Bake

Bake at 325°F for 33 - 37 minutes, until:

• It looks set

• Lightly golden

• Feels firm on top

Let cool 15 minutes before slicing.

7. Slice

Using a serrated knife:

• Slice diagonally

• About ¾ inch thick

• Lay slices cut-side down

8. Second Bake

Bake again at 325°F:

• 12 minutes on the first side

• Flip

• 12 minutes on the second side

Turn off the oven, crack the door, and leave them inside for 20 minutes.

9. Cool & Savor

Cool fully on a rack for at least three hours, or overnight.

Your kitchen will smell like:

• lemon zest

• warm almonds

• honey-kissed vanilla

• tiny hint of anise warmth

Absolutely dreamy.

Storage

• Keep in an airtight container at room temp for 1–2 weeks.

• They also freeze beautifully: freeze in a zip bag, then crisp for a few minutes in a low oven before serving.

⭐️ Honey Note

Lemon brightens, almond comforts, and sourdough makes everything just a bit more soulful. And that tiny whisper of star anise? That’s the secret that makes people say, “what is that?” — in the best possible way.

With love, warmth, and a kitchen that always smells like something wonderful,

— Honey 🐝