Name: Sourdough Cranberry Orange Biscotti
Prep time: 30 min
Cook time: 50 min
Ingredients: 2 ½ (300g) cups all-purpose flour; 1 teaspoon baking powder; ¼ teaspoon fine sea salt; ⅛ teaspoon ground cinnamon; ¾ (100g) cup dried cranberries, chopped; 1 (200g) cup granulated white sugar; 1 orange, zested; 1/2 tsp orange extract (optional for more orange flavor); 2 large eggs; ½ (120g) cup sourdough discard; ⅓ (75g) cup unsalted butter, melted; 1 ½ teaspoons vanilla extract; 1 tablespoon orange juice (only if needed); 6 (170g) oz white chocolate; 1 teaspoon coconut oil (only if needed); 1 egg; 2 tsps water

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There’s something so cozy about a crisp biscotti and a warm cup of coffee this time of year, and this recipe will certainly meet your cravings. These Sourdough Cranberry Orange Biscotti are bright, citrusy, lightly sweet, and dipped in white chocolate for the prettiest finish. They feel so festive but are so simple to make, the kind of cookie you’ll want to tuck into every cookie box for gifting (and keep a few for yourself!).

Why You’ll Love This Recipe:

Bright citrus flavor- combining the orange zest and the sugar before mixing the cookie dough brings out the oil in the orange peel for maximum flavor. The orange pairs perfectly with the tart cranberry and white chocolate for an unforgettable combo.
Easy to make– biscotti is so easy to make, and this recipe uses simple ingredients readily available. I’ll guide you through each step for professional looking results.
A great way to use up discard– Have discard sitting in the frig? I got you. You can also let this cookie dough rest overnight in the frig for extra fermentation benefits!
Great for gifting- these cookies stay fresh for days and package beautifully for cookie boxes!

Why Should I Add Sourdough Starter to my Cookies?

Incorporating sourdough starter discard into your cookie dough not only adds a unique depth of flavor but also introduces a fermentation process that enhances the dough’s complexity. Allowing the dough to rest in the refrigerator overnight facilitates this fermentation, as the natural bacteria and yeasts in the sourdough starter continue to develop the dough’s fermentation.

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Tools You’ll Need:

Large mixing bowl or stand mixer bowl- for mixing your cookie dough.
Electric mixer (stand or hand-held)– for combining dough.
Microplane or zester- for zesting oranges. I love this zester linked here.
Spatula– for scraping down bowl.
Parchment paper or silicone mats– to line cookie sheet to avoid burning. I love these silicone mats linked here.
Baking sheets– to bake cookies. USA Bakeware has the best baking sheets, I’ve linked them here.
Cutting board- for chopping cranberries and slicing the biscotti.
Serrated Knife– to slice biscotti. I love this knife linked here that is inexpensive and works beautifully!
Wire cooling rack- for allowing cookies to rest properly.
Microwave-safe bowl- for melting the white chocolate.

Gather your Ingredients:

Unsalted butter – Adds flavor to the biscotti and helps the cookies crisp up.
Eggs– Binds the dough and adds richness.
Sourdough discard– Adds flavor and moisture and is the magic that ferments your batter if desired. Can use starter/discard that is past peak or straight from the fridge.
White Granulated Sugar- Sweetens and helps bring out the orange flavor.
Vanilla extract – Adds depth of flavor.
All-purpose flour – Provides structure to the biscotti. You can substitute bread flour if needed.
Baking powder – Helps with lift and rise without making the biscotti cakey.
Sea salt – Enhances overall flavor.
Ground Cinnamon– adds a touch of warmth to the biscotti.
Orange Extract (optional)- this is the key to getting a strong and bright citrus flavor. I like this extract linked here.
Orange Zest- for that lovely orange flavor we want.
Orange Juice- if needed, use a little orange juice to help bring the dough together if it’s very crumbly.
Dried Sweetened Cranberries- any dried sweetened cranberries or craisins work, just make sure they’re sweetened! I don’t recommend fresh or freeze dried for this recipe it will make the dough too wet.
White Chocolate- I like to use melts for easy dipping, but any white chocolate will work.
Coconut Oil (Optional)- if you need to thin the chocolate, I would use a small amount of coconut oil.

Now let’s bake Sourdough Cranberry Orange Biscotti!

Instructions

Step 1: Mix the cookie dough

Wash your orange and dry very well. Zest the orange into the bowl for your cookie dough. Add the white sugar to the bowl, and rub the orange zest and white sugar together with your fingers until combined and fragrant. This step helps bring out the oil in the orange peel giving the biscotti a more elevated citrus flavor.

Add the eggs, sourdough discard, melted butter, vanilla, and orange extract (if using) to the bowl and whisk to combine.

In a separate bowl, whisk together the flour, baking powder, salt, and cinnamon.

Chop your cranberries to the desired pieces you want (I just roughly chopped them), and add to the dry ingredients. Mix the cranberries into the dry ingredients to coat.

Add the dry ingredients to the wet, and mix with a stand mixer or hand held beaters on low. This is a stiff cookie dough, but it will come together! Don’t overmix at this stage or the cookies will be tough. If the dough is very crumbly, add 1 Tablespoon of orange juice to help bring it together.

Once the dough has come together, cover the bowl with plastic and chill for 30 minutes to make shaping easier.

Step 2: Shape the Biscotti

Preheat oven to 350°F (180°C). Line a baking sheet with parchment paper or a silicone mat.

Flour a clean work surface, and turn out the cookie dough onto the floured surface. The flour will help shape the cookie dough and keep it from sticking.

Divide your dough into two equal portions. Roll each section into a log, about 10–12 inches long and 2–2.5 inches wide.

Roll dough out into log on a floured surface

Shape two logs — Roll dough out into log on a floured surface

Transfer the logs to the prepared baking sheet, laying them diagonally. Using your hands, shape the logs into a flattened rectangle about ten inches long and 4 inches wide. Make sure to give the cookies plenty of space because they will spread as they bake.

Form 2 rectangles out of the logs — Press cookie dough into rectangles

Overnight Fermentation: if you’d like to let this dough rest for optimal fermentation, cover the the baking sheet with the shaped cookies with plastic and refrigerate overnight to let the sourdough discard work it’s magic!

Step 3: Bake, Slice, and Bake Again!

Beat an egg with a few teaspoons of water, and brush the tops of the cookies with the egg wash with a pastry brush or a paper towel for a golden finish.

Transfer the cookies to the preheated oven, and bake for 25–30 minutes (or 28–35 minutes if refrigerated overnight), until firm and lightly golden.

Cool the cookies on the pan for 10–15 minutes. Reduce oven temperature to 295° F for the second bake.

Once the cookies have cooled slightly, slice each rectangle into ½–¾ inch pieces using a serrated knife. If you want to have longer biscotti, you can cut the rectangles diagonally which will give you longer and thinner cookies. Arrange the cookies cut-side up on the baking sheet for the second bake.

Arrange cookies cut side up for the second bake

Return the cookies to the oven (make sure you dropped the temperature!). Bake the cookies 15 minutes, then flip them over, and bake 10–12 more minutes on the next side. They should feel dry to the touch. They will crisp fully as they cool.

Step 4: Dip in White Chocolate

While the cookies cool, melt the white chocolate in a microwave safe dish in 30 second intervals. Heat chocolate and stir until the chocolate is smooth and dippable. If needed, add a little coconut oil to thin the chocolate if the texture is too thick.

Dip the fully dried biscotti in the white chocolate, allowing any excess to drip off before transferring back to a cooling rack lined with parchment top side up for drying. Add orange zest on top of the white chocolate if desired.

If you’d like less white chocolate, you can also drizzle the chocolate over the biscotti.

Allow the chocolate to fully cool and harden on the biscotti before enjoying. Enjoy with a fresh cappuccino, or package for gifting!

Yields 18 cookies

How to Store:

Room temperature- Keep in an airtight container for up to 14 days.

FAQ’S:

Can I use fresh cranberries?

No, they add too much moisture and prevent crisping.

Can I leave out the white chocolate?

Yes! The biscotti are delicious plain or glazed lightly.

My dough feels crumbly, what should I do?

Add 1 tablespoon milk or orange juice until it comes together.

How do I ensure they get crisp?

Extend the second bake as written. They should feel dry, not soft, and crisp fully as they cool.

Can I refrigerate the dough overnight?

Yes! Shape first, then chill. Bake straight from the fridge and add 3–5 minutes to the first bake.

If you loved this recipe, drop a comment and leave a star review and don’t forget to checkout my Sourdough Cranberry Bliss Bars or my Sourdough Butter Pecan Toffee Cookies that would pair excellently with these Sourdough Cranberry Orange Biscotti in a festive cookie box!