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Cranberry orange sourdough biscotti on a serving platter surrounded by a cut orange, more dried cranberries in a bowl, and a cup of tea.

Orange Cranberry Sourdough Biscotti

These cranberry orange sourdough biscotti are the perfect combination of fall and christmas flavors. They are a delicious, drinkable treat to have with your coffee or tea and can be made ahead of time.
5 from 3 votes
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Prep Time 15 minutes
Cook Time 1 hour
Course Breakfast, brunch, Dessert
Cuisine Italian

Equipment

  • 2 medium mixing bowls (or 1 bowl and 1 stand mixer)
  • 1 Whisk
  • 1 Rubber Spatula
  • Measuring cups and spoons
  • 1 Large Baking Sheet
  • Parchment Paper
  • 1 sharp kitchen knife
  • 1 cutting board

Ingredients
 
 

  • 2¼ cups all purpose flour
  • 2 teaspoons baking powder
  • 1 teaspoon salt
  • 1 cup granulated sugar
  • 6 tablespoons unsalted butter, melted
  • zest from 1 large orange (about 1 tablespoon)
  • ½ cup sourdough discard (100% hydration)
  • 2 large eggs
  • 1 cup dried cranberries
  • ½ cup chopped pecans

Instructions
 

  • Preheat oven to 350℉.
  • In a medium mixing bowl, whisk together the flour, salt, and baking powder. Set aside.
  • In a separate medium bowl, or the bowl of a stand mixer, whisk together the melted butter, sugar, orange zest, sourdough discard, and eggs.
  • Using a rubber spatula, stir in the dry ingredients to the wet ingredients until mostly combined.
  • Add the chopped pecans and cranberries and stir in until just fully combined.
  • Turn the dough out onto a liberally floured surface and cut into two roughly equal size pieces. Lightly sprinkle flour over each half of dough.
  • With floured hands, shape each dough ball into a rectangle that is approximately 12 inches long, 3 inches wide, and 1 inch thick.
  • Transfer both rectangles of dough to a large baking sheet lined with parchment paper, spacing them at least 2 inches apart.
  • Bake for 25-30 minutes or until the top of the biscotti feels firm to the touch.
  • Allow to cool on the baking sheet for 30 minutes.
  • Place each large uncut biscotti on a cutting board and use large sharp kitchen knife or serrated bread knife to cut into 1 inch wide biscotti pieces.
  • Return each cut biscotti, closely spaced next to each other, to the baking sheet, cut side up.
  • Bake again for 30 minutes, flipping once halfway through the baking time. They should feel mostly crisp and firm although the centers may be slightly soft to the touch. They will continue to crisp up as they cool down.
  • Allow to cool completely before serving.
Keyword Cookies, Sourdough, Sourdough Discard
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