The best sourdough cookie using sourdough

If you love sweet sourdough recipes, then why not try baking some of the best sourdough cookies? For this recipe you will need a sourdough or starter dough.

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• 1 cup throw in the sourdough
• 3 large eggs (1 for egg wash)
• 1/4 cup olive oil
• 2 spoons vanilla extract
• liveliness from 2 large lemons
• 3 glasses all purpose flour
• 1 3/4 cups granulated sugar, separated
• 1 tablespoon baking powder
• 1/2 tsp table salt
• 1.5 cups toasted almonds (sliced)

1. In a measuring cup, mix the 2 eggs, olive oil, vanilla and lemon zest. Put this aside. In a large mixing bowl, combine the flour, 1 1/2 cups sugar, baking powder, and salt. Mix these ingredients for 30 seconds, until well combined.
2. Add the wet mixture to the dry ingredients until well combined. Add the almonds to the mixture and mix until well combined. Transfer the sourdough cookie dough to a lightly floured surface and mix the dough by hand, until the flour is well absorbed and no flour pieces remain.
3. Cover the dough with plastic wrap and let it rest for 15-20 minutes. Preheat the oven to 350 degrees Fahrenheit. Line a baking sheet with parchment paper.
4. Divide the dough into 2 equal pieces, then use your hands to roll each piece of dough into a log 13 inches long and 2 inches wide. Place the logs on the sheet pan, with a 3-inch space between them. Brush the logs with egg wash and sprinkle with the remaining 1/4 cup sugar.
5. Bake cookies until golden brown for 35-40. They should feel firm when pressed in the middle.
6. Let cookies cool completely, then use a serrated knife to cut each almond cookie log into 1/2-inch-thick slices.
7. Place the cookies on the baking sheet and bake for 10-12 minutes, until golden brown. Turn the cookies over and bake them on the other side for 10-12 minutes.
8. Transfer cookies to a wire rack to cool and store in a cookie jar for 2 weeks.

• Author: Natasha Krajnc
• Preparation time: 30 min
• Cooking time: 1 hour
• Category: biscuit
• Kitchen: Italian

Nutrition

• Serving Size: 1 cookie
• Calories: 173 kcal
• Fat: 6 g
• Saturated fat: 2 g
• Carbohydrates: 27 g
• Protein: 5 g

Keywords: sourdough cookies

What type of sourdough starter do I need for this recipe?

You can make sourdough cookies using a sourdough mix or an active sourdough starter, as it won't make much of a difference in terms of taste and texture.

The main difference between a toss and a starter is that a toss is an unfed version of a sourdough starter, so it lacks the drying substances found in an active sourdough starter.

For best results, choose a sourdough starter or cast 100% hydrated, that is, fed with equal amounts of flour and water.

Tips for making the best sourdough cookies

While these delicious sourdough cookies are quite simple to make, there are a few tips and tricks that can help you in your sourdough baking, guaranteeing perfect sourdough cookies every time!

1. Cookie dough tends to be quite sticky, so if you find your dough sticking to your fingers, don't panic and carefully use your hands to bring the dough together into a dough. If you feel like you are struggling with the dough, then put it in the fridge for half an hour to make it more workable.
2. Weigh out your dough and divide it into two equal portions for your cookie logs. This gives you the perfect and correct size for both logs.
3. If the dough is too soft to work with when it comes to forming logs, simply dust your hands with a little flour. This will help you manage the dough better.
4. Use a serrated knife to cut the cookie logs when they come out of the oven and have cooled slightly.
5. Roast the almonds before chopping them, as this will give them a stronger flavor.
6. Once baked, remove the parchment paper with the baked cookies and place them on a cooling rack to help them cool faster.
7. The cookies will brown more after they come out of the oven, so don't worry if they aren't very crisp or crunchy when you take them out.

How to store sourdough to throw away the cookie?

The best way to store your sourdough cookies is at room temperature. Do not refrigerate your cookies as this will make them soggy and unpleasant. Just store them in an airtight container or tin as this will help keep them fresh and crunchy.

Sourdough flavor variations

If you've tried and liked our sourdough cookie recipe, then you'll love some of these flavor variations. The best way to keep a good recipe is by chopping and changing some of your ingredients, in this case, we're going to change some of the extra flavors.

If you've tried and eaten sourdough cookies with subtle lemon flavor and crunchy almonds, then try some of these flavors:

• Blueberries and cashews: Add 100 g of blueberries, 100 g of cashews and a finely grated peel of an orange.
• Lemon and blueberry: Add 100 g of dried blueberries, a finely grated rind of 2 lemons and 75 g of roasted almonds.
• Chocolate chip: Frost your sourdough cookies with 150g of milk chocolate.
• Apricots and almonds: Add 100g of roasted almonds, 100g of chopped and dried apricots and 1 teaspoon of almond extract.
• Chocolate and nuts: Add 100g chopped walnuts and 100g milk chocolate for that extra crunchy finish.
• Coffee: If you love coffee, then why not add it to cookies? Add 100 g of your favorite nuts and 5 g of fresh, very fine coffee beans.
• Pumpkin spice: For a spicy crunch, add 2 teaspoons of pumpkin spice to this recipe.
• Italian nougat: Add a little more chew with this one nougat torrone recipe!

What is a Cookie?

Cookies or cantucci are almond cookies in an Italian oblong shape. They are dry, super crunchy and perfect for dipping into your hot drink to soften them up enough to eat!

Their infamous crunchy texture is a beautiful result of being baked twice. It is what makes them the perfect accompaniment to coffee, tea or even hot chocolate.

Speaking of afternoon tea snacks, why not try this recipe Chamomile tea cake?

Sour Dough Throw in the Biscuit

If you like sourdough toss recipes like this one, then you might like these healthy ones sourdough oatmeal cookies.

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