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–+ servings
cranberry orange biscotti with sourdough discard pieces on a white marble board.

Cranberry Orange Biscotti with Sourdough Discard

Mimi Council
Delightful and zesty, this Cranberry Orange Biscotti with Sourdough Discard makes for a delicious addition to any holiday cookie box! Or it's just as tasty with a warm cup of tea.
5 from 4 votes
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Prep Time 15 minutes
Cook Time 1 hour
Resting Time 15 minutes
Total Time 1 hour 30 minutes
Course Dessert
Cuisine American
Makes 12 biscotti
Calories 369 kcal

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

Tips
  • 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

Calories: 369kcalCarbohydrates: 57gProtein: 4gFat: 15gSaturated Fat: 9gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gTrans Fat: 0.3gCholesterol: 38mgSodium: 238mgPotassium: 111mgFiber: 2gSugar: 39gVitamin A: 285IUVitamin C: 6mgCalcium: 80mgIron: 1mg
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