Sourdough Cranberry Orange Biscotti Recipe

4.50 from 4 votes

Sourdough Cranberry Orange Biscotti Recipe

Studded with tart, sweet cranberries and bright orange flavor, you’ll love these Sourdough Cranberry Biscotti. These biscotti are the ideal treat for warming up by the fireplace with your morning coffee or an elegant way to end dinner during the festive holiday season.

Prep Time15

Cook Time1

Course: Breakfast, Dessert

Cuisine: American

Servings: biscotti

Calories: 369kcal

Author: Hannah Dela Cruz

Equipment

Ingredients

Dough

113 grams unsalted butter softened
170 grams cane sugar
1 teaspoon orange extract
56 grams sourdough discard
1 egg large
255 grams all-purpose flour
7 grams baking powder
¾ teaspoon sea salt
zest from 1 orange
170 grams dried cranberries

Topping

20 grams cane sugar
236 grams white chocolate chips
5 grams coconut oil

Metric - US Customary

Instructions

Prep: Preheat the oven to 350°F. Line a baking sheet with parchment paper.
Make the dough: Using a hand mixer with the beater attachment or a stand mixer with a paddle attachment, mix the butter, sugar and extract until no lumps remain.
113 grams unsalted butter, 170 grams cane sugar, 1 teaspoon orange extract
Add remaining ingredients and stir until fully combined. Stir in the cranberries until evenly distributed
56 grams sourdough discard, 1 egg, 255 grams all-purpose flour, 7 grams baking powder, ¾ teaspoon sea salt, zest from 1 orange, 170 grams dried cranberries
Shape the dough: 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 by 3 inches. Sprinkle the 2 tablespoons of cane sugar on top of the log.
20 grams cane sugar
Bake: 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 arrange them in a single layer on a parchment-lined baking sheet.
Bake the cookies for another 20 minutes or until they look dried out but not too dark.
Cool the biscotti: Allow to cool completely on the baking sheet.
Make the glaze: Melt the white chocolate, either using a double boiler, or in a microwave safe bowl in 30 second intervals. Stir occasionally to prevent the chocolate from scorching. Stir in the coconut oil to thin out the white chocolate glaze.
236 grams white chocolate chips, 5 grams coconut oil
Finish the biscotti: Dip biscotti in white chocolate or drizzle it on top!
Enjoy and store: These are best enjoyed once they have fully cooled and the chocolate has set. Store leftover in an airtight container in a cool, dry place for up to 7 days.

Nutrition