Sourdough biscotti — shelf-stable for cottage sale
Twice-baked sourdough biscotti with almonds and orange zest. Hard, crunchy, ships well, and lasts a month — a cottage food market staple.
Biscotti are the workhorse cottage food cookie. Twice-baked, dry by design, with a one-month shelf life that lets you ship them or hold inventory across markets. This recipe uses sourdough discard for a faint tang that pairs perfectly with the orange zest.
Why this works
The double bake drives off moisture until biscotti are bone dry — which is what gives them their classic snap and their long shelf life. Discard sourdough adds depth without slowing down the recipe; it does not need to be active.
At a glance
- Yield
- 32 biscotti
- Prep
- 25 minutes
- Cook
- 55 minutes
- Total
- 2h
Ingredients
- All-purpose flour
- 300 g
- Sugar
- 150 g
- Baking powder
- 8 g
- Salt
- 3 g
- Eggs
- 2
- Sourdough discard
- 100 g
- Vanilla extract
- 5 g
- Orange zest
- 1 tbsp
- Whole almonds (toasted)
- 150 g
Equipment
- Stand mixer or large bowl
- Sheet pan with parchment
- Sharp serrated knife
- Cooling rack
Directions
Common questions
Baker notes
- Pistachio + cranberry, hazelnut + chocolate, and pecan + cinnamon all swap in cleanly for almonds + orange.
- Cellophane bags of 6 biscotti sell for $8–$10 at most markets.
- Biscotti dipped half in dark chocolate boost the price by 50% and still meet cottage food rules.
FAQ
Do biscotti really last a month?
Yes, easily. Stored in an airtight container at room temperature, biscotti hold their crunch and flavor for 30+ days.
Where to go next
Biscotti are the bake-ahead market cookie that lets you take a weekend off. Bake a triple batch, package, and pull from inventory.
Crosodo Blog entries are recipe and craft notes from working cottage bakers. Recipes assume working with an active starter and basic equipment. Cottage food sales are governed by your state's law — see our state directory for legal details.