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Close up shot of the sourdough biscotti wrapped up and tied.

How to Make Sourdough Biscotti with Pistachio and Cranberries.

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4 from 1 review

  • Author: MJD
  • Total Time: 1 hour 45 minutes
  • Yield: 15-20 Biscotti 1x


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!


  • 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 


  1. Preheat your oven to 350°F/176°C
  2. In a mixing bowl, cream together the butter and sugar.
  3. Add the eggs, vanilla extract, and sourdough discard.
  4. In a medium bowl, whisk together the all-purpose flour, baking powder and salt.
  5. Add the flour mixture to the mixing bowl.
  6. Add the pistachios and cranberries.
  7. 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.
  8. 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.
  9. Bake for 20-25 minutes, until lightly golden.
  10. Let the logs cool on the baking sheet for 30 -60 minutes.
  11. Cut the logs into the biscotti shape, about 1-inch thick slices, on the diagonal.
  12. Place the biscotti, cut side up, on the baking sheet. Bake for 12-16 more minutes, until dry.
  13. 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.
  14. Dip one side of each biscotti cookie in the melted chocolate.
  15. 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