Sourdough Discard Cranberry Orange Biscotti

Crisp, twice-baked cranberry orange biscotti studded with tart-sweet dried cranberries and bright orange zest, made with sourdough discard and finished with a white chocolate glaze. Perfect alongside morning coffee or for gifting.

Ingredients

• 113g unsalted butter, softened
• 170g cane sugar
• 1 tsp orange extract
• 56g sourdough discard
• 1 large egg
• 255g all-purpose flour
• 7g baking powder
• 3/4 tsp sea salt

Zest from 1 orange

• 170g dried cranberries
• 20g cane sugar (for topping)
• 236g white chocolate chips (for glaze)
• 5g coconut oil (for glaze)

Directions

Key ingredients

Baking Soda & Baking Powder · Salt

1. Preheat oven to 350F and line a baking sheet with parchment paper.
2. Using a hand or stand mixer, combine the butter, sugar, and orange extract until smooth.
3. Mix in the sourdough discard, egg, flour, baking powder, salt, and orange zest until combined.
4. Fold in the dried cranberries until evenly distributed.
5. Form the dough into a 12x3-inch log about 1 inch thick. Sprinkle the 20g of cane sugar over the top.
6. First bake: bake for 40 minutes, until the center appears set but not fully done.
7. Let the log rest for 15 minutes, then trim the edges and cut into 12 equal pieces. Arrange the slices in a single layer on the parchment-lined sheet.
8. Second bake: bake an additional 20 minutes, until dried out but not overly browned.
9. Allow the biscotti to cool completely on the baking sheet.
10. Melt the white chocolate chips with the coconut oil using a double boiler or the microwave in 30-second intervals, stirring frequently.
11. Dip or drizzle the biscotti with the white chocolate glaze and let set completely before serving.

Notes

Sourdough discard: use it straight from the refrigerator, no need to activate. Older discard gives a more pronounced tang; freshly-fed starter is milder. No discard? Substitute 28g flour + 28g water. Dried cranberries: both sweetened and unsweetened work equally well. Orange: fresh zest from 1 orange plus 1 tsp orange extract carry the citrus; for a milder flavor, use 2 tsp of a gentler orange flavoring instead of extract. Baking powder is required and cannot be replaced by starter alone, since chemical leavening and natural fermentation work differently. Glaze: the white chocolate dip is optional but adds sweetness and helps with gifting. Storage: keep in an airtight container in a cool, dry place up to 7 days; the double bake removes moisture and extends shelf life. Adapted from Make It Dough (Hannah Dela Cruz).