Cranberry Orange Biscotti with Sourdough Discard
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 homemade biscotti recipes, check out some of my other favorites like Chocolate Malt Biscotti, Sea Salt Black Cocoa Biscotti, Kamut Flour Biscotti, Simple Chocolate Espresso Biscotti, or Glazed Oatmeal Raisin Biscotti.
A Quick Look At The Recipe
- Recipe Name: Cranberry Orange Biscotti with Sourdough Discard
- Ready In: 1 hour 30 minutes
- Makes: 12 biscotti
- Main Ingredients: butter, cane sugar, all purpose flour, sourdough discard
- Flavor Profile: bright, tart cranberries and zesty citrus
- Dietary Info: no seed oils
- Difficulty: Medium
- Why You’ll Love It: repurposes leftover sourdough discard into sourdough cranberry orange biscotti
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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 while the white chocolate melds it all together with a smooth finish.
- Perfectly Crispy: This cranberry biscotti has a crunchy texture which makes it perfect for dipping. Dip it in your tea, coffee or enjoy with a hot chocolate or other warm beverage.
- Uses Sourdough Discard: This recipe uses up sourdough discard, which would have been waste. So, you can reduce waste while making delicious homemade biscotti!
Jump to:
- A Quick Look At The Recipe
- Why You’ll Love This Recipe
- Ingredients
- Baker’s Tips for Cranberry Orange Biscotti With Sourdough Discard
- How to Make Cranberry Orange Biscotti With Sourdough Discard
- Recipe FAQ’s
- Ways to Enjoy Cranberry Orange Biscotti With Sourdough Discard
- More Sourdough Discard Recipes
- Cranberry Orange Biscotti with Sourdough Discard
- The Bake Shop
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 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 takes these classic cranberry orange biscotti that are everywhere this time of year and gives them a little something extra special with a unique taste and amazing texture!
Try some of our other collaborations like Sourdough Blueberry Crumb Bars, Baked Chai Donuts with Sourdough Discard, Eggless Sourdough Pumpkin Pie, or Sourdough Pumpkin Spice Cupcakes With Cream Cheese Frosting.
Ingredients
- Butter: I always use organic salted butter, but if you prefer to use unsalted butter you can, just add 1/4 teaspoon of salt to the recipe. Be sure to check out my post Best Salted Butter for Baking for my top butter picks.
- Cane Sugar: I use organic cane sugar as it's less processed than granulated white sugar. I use this inside the biscotti and also on top before baking which gives it a beautiful texture and crunch.
- Orange Flavor: Adding a little bit of organic orange flavor gives this orange biscotti bright and zesty orange flavor with minimal effort. Because we're using this, we don't need any vanilla extract, so this is a great recipe to make if you run out of vanilla during holiday baking season!
- Sourdough Discard: You can use your sourdough discard straight from the fridge, you do not need active sourdough starter. 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.
- Baking Powder: Use baking powder, not soda. This is because there is no acid in this recipe to react with baking soda. Check out Difference Between Baking Soda and Baking Powder for more info!
- Dried Cranberries: I use organic dried cranberries. You don't want to use fresh here because they can have too much water.
- Coconut Oil: I add a little bit of coconut oil to the white chocolate, this makes it easier to bite into without cracking.
*For a full list of ingredients and measurements, visit the recipe card below.
Baker's Tips for Cranberry Orange Biscotti With Sourdough Discard
- Always weigh ingredients for the best results.
- I use my stand mixer for ease, but you can use a hand mixer if you prefer.
- 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!
- If you want to add some nuts, pistachios, pecans, or walnuts would make a great addition. I recommend about 2 to 3 ounces of nuts, be sure they are finely chopped so the biscotti can be easily sliced without breaking.
- Most biscotti recipes will call to use a sharp 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 upright. 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.
- Make sure to store biscotti in a cool, dry place.
- High Altitude – Bake at 350°F for 35 minutes or until the middle looks set but not completely done, then remove and let rest for 15 minutes. Cut as instructed and bake again for 15 minutes.
How to Make Cranberry Orange Biscotti With Sourdough Discard
- 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.
- Mix on low until combined and there are no chunks of butter.
- Add in the sourdough discard and egg.
- Next, add the dry ingredients: 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 completely.
- Using your hands form the biscotti dough into 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, separate them, 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).
- 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!
Recipe 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!
Biscotti is baked twice in order to achieve a crispy texture. Because the first bake is a big log of dough, it needs to be sliced and baked again in order to get crispy pieces.
Sourdough discard is the portion of your sourdough starter that is discarded during the feeding process. Instead of throwing it away, you can use it inside other baked goods to infuse a sourdough flavor!
No, these sourdough biscotti don't taste sour, they just have a delicious tangy undertone that pairs so well with the sweet orange and tart cranberries.
Yes, if that's all you have you can use that instead. It doesn't really matter here as we're relying on the baking powder for leavening. The sourdough discard is just used for added flavor.
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.
This has a really nice balance of orange flavor to compliment the tart cranberries. If you want less, you can always reduce it to your liking.
If you don't have orange flavor you can replace this with lemon flavor or lemon extract as well (then use lemon zest). You could also use almond extract and of course just vanilla. You will get a completely different flavored biscotti if you do this, but it will work if that's what you prefer.
No, don't use fresh (or frozen) cranberries as these have too much moisture and will make the biscotti soggy.
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, pecans, pistachios, walnuts, or dried apricots.
No, you don't need to dip or drizzle white chocolate on top. This part is totally optional. And if you want to use dark chocolate in its place, you can do that too.
If your biscotti is crumbling when slicing, it's either too warm still or it wasn't baked enough during the first bake. All ovens are a bit different, so if your biscotti dough still looks jiggly, don't be afraid to bake it a few minutes longer. The first bake is meant to bake the biscotti dough log enough that it can be easily sliced. Also, resting time always be extended to let it cool longer if necessary. Don't be afraid to let it rest longer so it's easier to slice.
Because biscotti is crispy, it needs to be stored in a cool, dry place to stay crunchy and crispy. Don't store it in an airtight container as that can make it become soggy. I like to leave my biscotti out on a plate on the counter in open air. I live in a dry climate, so it does really well just sitting out. But, if you are in a very humid climate, it can become soggy out in open air. In this case, the fridge is sometimes the best spot if you are in a very humid environment with lots of moisture.
Yes, I love making biscotti ahead of time because has a longer shelf life than other cookies. This makes it a great recipe to prep in advance, especially for holiday baking! Biscotti will last for an extended period of time compared to soft and chewy cookies, this is because of it's dry and crunchy texture.
Yes, just store baked biscotti in a freezer safe container like an airtight container or zip bag and you can freeze it for up to 3 months. Thaw at room temperature and it's ready to enjoy.
Ways to Enjoy Cranberry Orange Biscotti With Sourdough Discard
- Enjoy with a big glass of milk or your favorite cup of tea.
- Cozy up with hot cocoa like Chai Tea Hot Chocolate, Healthy Gingerbread Hot Cocoa with Bone Broth, or Creamy Dark Hot Chocolate With Homemade Whipped Cream.
- Add into a DIY Christmas Cookie Box!
More Sourdough Discard Recipes
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Cranberry Orange Biscotti with Sourdough Discard
Equipment
- Digital Food Scale
- Stand Mixer
- Half Sheet Pan
- Parchment Paper Sheets
- Heatproof Mixing Bowl
Ingredients
Dough
- 113 grams salted butter (softened)
- 170 grams cane sugar
- 2 teaspoons orange flavor (half this if using orange extract)
- 1 orange (zest)
- 57 grams sourdough discard
- 1 large egg
- 255 grams all purpose flour
- 1 ½ teaspoons baking powder
- ½ teaspoon fine sea salt
- 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 and egg. Next, add the dry ingredients: 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 completely.
- Using your hands form the biscotti dough into 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, separate them, 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.
Video
Notes
- Always weigh ingredients for the best results.
- I use my stand mixer for ease, but you can use a hand mixer if you prefer.
- 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!
- If you want to add some nuts, pistachios, pecans, or walnuts would make a great addition. I recommend about 2 to 3 ounces of nuts, be sure they are finely chopped so the biscotti can be easily sliced without breaking.
- Most biscotti recipes will call to use a sharp 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 upright. 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.
- Make sure to store biscotti in a cool, dry place.
- High Altitude – Bake at 350°F for 35 minutes or until the middle looks set but not completely done, then remove and let rest for 15 minutes. Cut as instructed and bake again for 15 minutes.
Nutrition
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Love!
Perfectly crispy. A perfect breakfast treat.
This is taking biscotti to a new level, it’s an all day treat 😋
A must with your coffee!!