Last updated on January 12th, 2024 at 01:11 am
A delightful sourdough biscotti recipe to satisfy any palette. The versatile recipe combines the tangy flavour of sourdough discard with the sweetness of cranberries, the nuttiness of pistachios, and the indulgence of white chocolate. This treat is a perfect blend of textures and tastes, offering a crunchy exterior that gives way to a slightly chewy interior. Enjoy them on their own or with your coffee or tea, either way, we bet you keep going back for more!
Why We Love Them
We initially developed this recipe around the Winter holidays, as a festive treat to share with you all. While the flavours are holiday-inspired, we love how highly adaptable this recipe is, it truly allows you to customize the flavours to your liking! Here are some other reasons why we think you’ll love this recipe as much as we do:
Extended Shelf Life and Freshness: Sourdough’s natural acidity can contribute to a longer shelf life, allowing you to enjoy the biscotti over an extended period without compromising quality.
Crunchy Texture and Unique Flavour Profile: Sourdough biscotti still retains the characteristic crunchy texture of traditional biscotti, making it a satisfying treat.
Naturally Leavened: Sourdough fermentation may enhance the nutritional profile of the biscotti by making certain nutrients more bioavailable and potentially reducing the glycemic index. It can also increase digestibility!
They Make a Great Gift: We love gifting these beautiful biscotti around the holiday season (or any time!). Wrap them in parchment and tie them with a ribbon for a delicious gift for that special someone.
What You’ll Need
- Mixing Bowls
- Baking Sheet
- Cooling Rack
- Spatula
- Chef Knife
- Silpat or Parchment Paper
Storing Your Biscotti
Your sourdough biscotti will stay fresh in an airtight container or sealed bag for 5 to 7 days. If you are interested in freezing the biscotti to preserve freshness, we recommend freezing them before you dip them in chocolate. Simply put the cooled, pre-dipped biscotti into an air-tight container or sealable bag and store in the freezer for up to 2 to 4 weeks. To serve, allow them to defrost on the counter, or put them into the microwave or toaster oven until they reach the desired serving temperature.
Sourdough Biscotti Variations
This recipe is so versatile, and we have created some fun alternatives if you are in the mood to switch up the flavours:
- Lemon and Poppy Seed – Add a tsp of lemon juice and some lemon zest, replace the pistachios in the recipe with poppy seeds and omit the cranberries. Depending on how much you love poppy seeds you may or may not want to use a little less total weight of poppy seeds than pistachios.
- Cherry and Almond – Replace the dried cranberries in the recipe with dried cherries (tart or sweet), and replace the pistachios with toasted sliced or slivered almonds.
- Double Chocolate – Replace the pistachios and cranberries in the recipe with chocolate chips (we like dark chocolate, but any type of chocolate will work), and replace 30g of the flour with cocoa powder.
- Maple Pecan – Replace the pistachios with crushed or halved pecans, substitute half the sugar with maple sugar or maple syrup.
- Orange, Rasin and Walnut – Replace pistachios and cranberries with raisins and walnuts. Add a tsp of orange juice and some orange zest.
Ingredients
Baker’s Percentage
| Weight | Ingredient | Bakers % |
| 251 grams | All-Purpose Flour | 100% |
| 10 grams | Baking Powder | 4% |
| 141 grams | White Sugar | 56% |
| 5 grams | Salt | 2% |
| 58 grams | Sourdough Discard | 23% |
| 75 grams | Butter ( Room Temperature) | 30% |
| 103 grams | Eggs | 41% |
| 8 grams | Vanilla Extract | 3% |
| 118 grams | Dried Cranberries | 47% |
| 118 grams | Pistachio | 47% |
The Mixing and Baking Process
Other Sourdough Recipes We Know You’ll LOVE!
If you enjoyed making these sourdough biscotti and you’re interested in trying out more recipes using sourdough discard, check out our Sourdough Pop Tarts, Sourdough Chocolate Chunk Cookies, and Sourdough Pancakes! You can also check out my favourite sourdough discard cookie recipe over on my YouTube Channel.
Print
How to Make Sourdough Biscotti with Pistachio and Cranberries.
- Total Time: 1 hour 45 minutes
- Yield: 15–20 Biscotti 1x
Description
A delightful sourdough biscotti recipe to satisfy any palette. The versatile recipe combines the tangy flavour of sourdough discard with the sweetness of cranberries, the nuttiness of pistachios, and the indulgence of white chocolate. This treat is a perfect blend of textures and tastes, offering a crunchy exterior that gives way to a slightly chewy interior. Enjoy them on their own or with your coffee or tea, either way, we bet you keep going back for more!
Ingredients
- 251g (2cups) AP Flour
- 10g (2tsps) Baking Powder
- 58g (1/4cup) Sourdough Discard
- 75g (1/3 cup) Butter
- 141g (2/3cup) Sugar
- 5g (1tsp) Salt
- 103g 2 Eggs
- 8g (2tsp) Vanilla Extract
- 118g (1 cup) Dried Cranberries
- 118g (1cup) pistachio
White Chocolate Glaze
- 200g (1cup) White Chocolate
- 1tbsp neutral Oil
Instructions
- Preheat your oven to 350°F/176°C
- In a mixing bowl, cream together the butter and sugar.
- Add the eggs, vanilla extract, and sourdough discard.
- In a medium bowl, whisk together the all-purpose flour, baking powder and salt.
- Add the flour mixture to the mixing bowl.
- Add the pistachios and cranberries.
- Divide the dough in half. Shape each half into a ball and then shape each ball into a log that is about 8 inches long, and 3/4 inch thick.
- Place the logs on the Silpat or parchment paper–lined baking tray. Use your hands to flatten the dough logs until they are about 3/4-inch thick.
- Bake for 20-25 minutes, until lightly golden.
- Let the logs cool on the baking sheet for 30 -60 minutes.
- Cut the logs into the biscotti shape, about 1-inch thick slices, on the diagonal.
- Place the biscotti, cut side up, on the baking sheet. Bake for 12-16 more minutes, until dry.
- For the glaze, place chocolate and oil in a medium heat-proof bowl and microwave in 30-second intervals until the chocolate is completely melted and smooth.
- Dip one side of each biscotti cookie in the melted chocolate.
- Place the dipped biscotti back onto the baking sheets and allow the chocolate to set at room temperature.
- Prep Time: 60 mins
- Cook Time: 45 mins
Really liked these, I did cut the sugar by 50 grams and omitted the white chocolate though. They turned out really well at that sweetness level. In my oven they started to brown but still stayed soft on the interior. I am curious what changes would result in them getting hard like a typical biscotti? I didn’t want to leave them longer because they were already browning but I do like the almost break your tooth quality of a lot of biscotti.
You can bake them at a lower temperature.