Sourdough Discard Cranberry Almond Crackers

My new favorite sourdough discard crackers! Unlike most crackers, these are sweet and tangy with a biscotti like nuttiness a harder crisp. Perfect addition to a charcuterie board.

This recipe is extra small– makes about 12 crackers– just enough not to have leftovers. For your frame of reference, thats half a baker’s half sheet. Highly recommend doubling if you are making for two or want extras.

sourdough discard cranberry almond crackers

Looking for more sourdough discard cracker recipes? Try these out:

Sourdough Discard Cranberry Almond Crackers

Almost gluten free– these Cranberry Almond Crackers are made using almond flour and sourdough discard for a nutty, sweet & tangy snack.
Course: Snack
Keyword: sourdough, sourdough discard
Servings: 12 crackers


  • 50 g sourdough discard
  • 35 g almond flour
  • 15 g cranberries chopped
  • 10 g sugar
  • 10 g olive oil
  • 1/8 tsp salt


  • Preheat oven to 350F.
  • Combine sourdough discard, oil, salt and sugar. Add chopped up cranberries and almond flour and mix until a sticky dough forms.
  • Transfer the dough onto a baking mat and shape it into a rough square. Lay piece of plastic wrap on top and using a rolling pin, roll the dough into a thin sheet.
    sourdough discard cranberry almond crackers
  • Remove the plastic wrap and transfer it to the oven for about 5 minutes. After 5 minutes, remove it from the oven and using a pizza cutter or knife, cut the dough into pieces. Transfer it back to the oven and let it cook until the edges starts to brown ~10 minutes. Remove the crackers from the oven and break it along the line you cut previously. Evenly scatter it and bring it back to the oven to finish cooking ~5 minutes.
  • Let cool for about 5 minutes on the baking sheet before transferring it to a wire rack to finish cooling. Enjoy!

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