Sourdough Biscotti *

 8 oz sourdough discard

2 large eggs

2 oz olive oil

2 tsp vanilla

2 lemons, zested

15 oz all purpose flour

12 oz sugar

1 Tbsp baking powder

1/2 tsp salt

8 oz toasted almonds, roughly chopped

1 egg (for egg wash)

Sugar for sprinkling on top

Combine sourdough discard, 2 eggs, olive oil, vanilla and lemon zest.  In another bowl, combine 15 oz all purpose flour, 12 oz sugar, baking powder and salt.  Mix dry ingredients for 30 seconds to combine.  Add egg mixture to dry ingredients and mix until almost combined.  Add almonds and mix until almost combined. Turn dough out onto a lightly floured surface and finish mixing by hand until all the flour is absorbed.  Cover dough with plastic wrap and allow it to rest 15-20 minutes.  Preheat oven to 350.  Line sheet pan with parchment paper.  Split dough into 2 equal portions.  Use hands to roll each piece of dough to a log 13 inches long by 2 inches wide.  Set logs onto sheet pan, leaving at least 3 inches between them.  Brush logs with egg wash and sprinkle generously with sugar.  Bake until golden brown and feels firm when pressed in the middle, about 35 minutes.  Allow cookies to cool completely.  Using a serrated knife to cut each log into 1/2 inch slices on a slight diagonal.  Lay cookies flat on sheet pan and bake 10-12 minutes until toasty and golden brown.  Flip cookies over and bake on other side for another 10-12 minutes.  Cool on a wire rack.