Step 1

Add the sourdough starter, eggs and vanilla to a bowl and whisk together until it's well combined.

Step 2

In a separate bowl, add all of the dry ingredients and mix until they're well combined.

Step 3

Now add the wet ingredients to the dry ingredients and mix until well combined. I like to use a plastic dough scraper to do this. I pull it together into a shaggy dough using the dough scraper, then use my hands to bring the dough into a ball.This dough is quite sticky and that's ok. Knead it a little bit if you have to to get it to behave.

Step 4

Separate the mixture into two portions. Form each portion into a log and place onto a baking tray lined with parchment paper. I make the logs around 450g each. If the dough is sticky, flour your hands.

Step 5

Bake the logs for around 30 - 35 minutes at 180C/356F.

Step 6

Allow the logs to cool for around 15 minutes (you don't want to cut them while they're hot straight out of the oven).

Step 7

Using a serrated knife, slice the logs into thin slices - around 1 cm is perfect.

Step 8

Lay the slices face up on a baking tray lined with parchment paper. They can touch because they will not change size from this point.

Step 9

Bake the slices of biscotti for around 15 minutes at 160C/320F or until they are golden and crispy.

Step 10

Allow the biscotti to cool on a wire rack to finish the process. They will become even crunchier once allowed to cool.