Cranberry Orange Biscotti with Sourdough Discard
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A delightful, zesty orange cookie filled with tart cranberries and dipped in creamy white chocolate. This recipe for Cranberry Orange Biscotti with Sourdough Discard takes your traditional cranberry orange flavor profile to the next level with the addition of sourdough discard for a slightly tangy flavor that pairs perfectly with this classic combo.
If you are looking for more organic biscotti recipes, check out some of my other favorites like my Chocolate Malt Biscotti, Kamut Flour Biscotti, or my Glazed Oatmeal Raisin Biscotti.
Table of Contents
This is another collab with my friend Hannah at Make It Dough. Hannah and I started collaborating a year ago and we put our heads together and work on a recipe together each month. It’s incredibly fun to collaborate with someone who’s as passionate about baking as you are. And it brings you guys amazing recipes!
Hannah has inspired me to bake more with sourdough. I joke with her that I keep my sourdough starter in the fridge simply to use sourdough discard in recipes, haha! I love using sourdough discard in recipes as it eliminates food waste, which is something I’m very passionate about. Not only that, but it provides such an interesting flavor and it’s a great substitute for eggs!
This Cranberry Orange Biscotti with Sourdough Discard is a take on the classic holiday combination of cranberry and orange biscotti. The slightly tangy flavor of the sourdough discard really melds incredibly well with the tart cranberries and the sweet and zesty orange. I dip or drizzle these organic biscotti in white chocolate for the perfect holiday biscotti!
Why You'll Love This Recipe
Holiday Inspired: This organic biscotti is holiday inspired with seasonal flavors like cranberry and orange.
Sweet and Tart: The combination of cranberry and orange biscotti gives you both sweet and tartness in this organic biscotti. The white chocolate melds it all together with a smooth finish.
Perfectly Crispy: This cranberry biscotti is perfectly crispy. Dip it in your tea, coffee or enjoy with a hot chocolate!
Ingredients
- Butter: I use Organic Valley Salted Butter, you can use your favorite. Just be sure the butter is softened.
- Cane Sugar: I use organic cane sugar as it's less processed than granulated white sugar.
- Orange Flavor: Adding a little bit of organic orange flavor gives this orange biscotti bright and zesty orange flavor with minimal effort.
- Eggs: Use large eggs.
- Sourdough Discard: You can use your sourdough discard straight from the fridge. If you don't have sourdough discard, you can still make this orange biscotti! Just mix together 28 grams water and 28 grams all purpose flour and use that in its place.
- All Purpose Flour: My favorite is Cairnspring Mills.
- Baking Powder: Use baking powder, not soda. This is because there is no acid in this recipe to react with baking soda.
- Salt: Use fine sea salt.
- Dried Cranberries: I use organic dried cranberries. You don't want to use fresh here because they can have too much water.
- White Chocolate: I dip these cranberry biscotti in white chocolate, but it's optional. You can skip it if you want.
- Coconut Oil: I add a little bit of coconut oil to the white chocolate, this makes it easier to bite into without cracking.
- Orange: I also use a little orange zest for flavor.
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Tools Needed
- Scale: Always use a digital food scale for the best results.
- Stand Mixer: I use my stand mixer for this cranberry biscotti, but if you want to use a hand mixer, you can also do that too.
- Baking Sheet: You'll need one half sheet pan to bake this orange biscotti.
- Parchment Paper: I prefer to use nontoxic parchment paper for ease.
- Heatproof Mixing Bowl: You'll need a heatproof mixing bowl to melt the white chocolate to dip and drizzle on top of this cranberry biscotti. If you want to skip the white chocolate drizzle, you can also do that too.
Step by Step Instructions
Step 1
Preheat the oven to 350°F. Line a baking sheet with parchment paper.
Step 2
In the bowl of a stand mixer fitted with the paddle attachment, add the butter, cane sugar, and orange flavor and mix on low until combined and there are no chunks of butter.
Add in the sourdough discard, egg, flour, baking powder, sea salt, and orange zest in that order. Mix on low until a stiff dough forms. Add in the cranberries and mix to combine or fold in with a spatula.
Step 3
Using your hands form a large log out of the cookie dough and flatten slightly so it’s about 1-inch thick, it should be about 12 x 3 inches. Sprinkle the 2 tablespoons of cane sugar on top of the log.
Step 4
Bake for 40 minutes or until the middle looks set, but not completely done. Remove from oven and let rest for 15 minutes. Trim off the edges, then slice into 12 pieces and bake again for 20 minutes. Allow to cool completely on the baking sheet. (If you're baking at high altitude, be sure to check the Notes at the bottom of the recipe for high altitude baking instructions).
Step 5
Melt the white chocolate and coconut oil, either using a double boiler, or in a microwave safe bowl doing 30 second intervals and stirring between each one to prevent burning.
Dip biscotti in white chocolate or drizzle it on top!
Baker's Tips
- Make sure your butter is soft! Butter is best left out at room temperature to soften naturally. If you must microwave it, only do 10 second intervals per 1/2 cup, even if you need to do 2 intervals. This will prevent portions of the butter from melting completely.
- I use Frontier Co-Op Organic Orange Flavor. But, if you only have orange extract, you can use that as well, but use half the amount as extract is more potent than flavors. So, for this recipe, use 1 teaspoon orange extract if substituting extract.
- Your sourdough discard can be used straight from the fridge. When you feed your starter and you discard part of the mixture, that’s what we’re using here. So instead of throwing it out, it’s not being wasted and you have beautiful and delicious biscotti!
- Most biscotti recipes will call to use a serrated knife to cut the biscotti. But I find that using a chef’s knife is a lot easier and it results in cleaner cuts.
- No need to flip biscotti on their sides for the second bake. I know many recipes call for that, but no need, just leave them up right. Just be sure to leave space between each one so they can bake evenly on the second bake.
- You can half dip the biscotti, dip the entire side, or just drizzle it with white chocolate. Whatever you choose to do! I like to do a mix so that there’s different looking ones, but also in case someone prefers more or less white chocolate.
FAQ's
Biscotti is a deliciously crisp and buttery twice baked cookie. Because it is twice baked and crispy, it makes a delicious dipping vessel for all the cozy drinks during the holiday season!
Don't worry, you can still make this recipe if you don't have sourdough discard! Simply use a a 1 to 1 ratio of all purpose flour to water and use that in its place. So, for this recipe, mix together 28 grams all purpose flour and 28 grams water, which will give you the 57 grams needed to replace the sourdough discard.
Yes, if you want to use different add ins besides dried cranberries you can do that. Other options that would be delicious in this recipe would be dried blueberries, almonds, walnuts, or dried apricots.
If you don't have orange flavor you can replace this with lemon flavor or lemon extract as well. You could also use almond extract and of course just vanilla. You will get a completely different flavored biscotti, but it will still be tasty!
Craving More?
Cranberry Orange Biscotti with Sourdough Discard
Ingredients
Dough
- 113 grams salted butter (softened)
- 170 grams cane sugar
- 2 teaspoons orange flavor (half this if using orange extract)
- 57 grams sourdough discard
- 1 large egg
- 255 grams all purpose flour
- 1 ½ teaspoons baking powder
- ½ teaspoon fine sea salt
- 1 orange (zest)
- 170 grams dried cranberries
Topping
- 2 tablespoons cane sugar
- 226 grams white chocolate chips
- 1 teaspoon coconut oil
Instructions
- Preheat the oven to 350°F. Line a baking sheet with parchment paper.
- In the bowl of a stand mixer fitted with the paddle attachment, add the butter, cane sugar, and orange flavor and mix on low until combined and there are no chunks of butter.
- Add in the sourdough discard, egg, flour, baking powder, sea salt, and orange zest in that order. Mix on low until a stiff dough forms. Add in the cranberries and mix to combine or fold in with a spatula.
- Using your hands form a large log out of the cookie dough and flatten slightly so it’s about 1-inch thick, it should be about 12 x 3 inches. Sprinkle the 2 tablespoons of cane sugar on top of the log.
- Bake for 40 minutes or until the middle looks set, but not completely done. Remove from oven and let rest for 15 minutes. Trim off the edges, then slice into 12 pieces and bake again for 20 minutes. Allow to cool completely on the baking sheet.
- Melt the white chocolate and coconut oil, either using a double boiler, or in a microwave safe bowl doing 30 second intervals and stirring between each one to prevent burning.
- Dip biscotti in white chocolate or drizzle it on top!
- Store in a cool dry place for up to 7 days.
Notes
Nutrition
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