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Spelt Biscotti

Spelt flour is fairly easy to find in most natural foods or health foods departments or stores. This is very fast and effortless if done in the food processor.

Update: This is very crumbly dough, though it holds together well when pressed. I've modified the instructions from using foil, oil and cornmeal, to using parchment paper. This makes forming the loaves much easier.

What you need

  1. 2-4 Tablespoons cold butter, diced
  2. 2 eggs
  3. 3 tsp anise seeds
  4. 1/4 tsp vanilla powder or 1/2 tsp vanilla extract
  5. 1/4 tsp salt
  6. 2 tsp baking powder
  7. 1/3 cup chopped almonds
  8. 2 1/4 cups spelt flour
  9. 1/2 cup sugar
  10. Olive oil
  11. cornmeal

How to make it

  1. Preheat oven to 350º
  2. Combine spelt, sugar, baking powder, salt, anise seeds, almonds and vanilla powder in processor and pulse until well blended
  3. Add butter and pulse until coarse and crumbly
  4. With processor running, add eggs one at a time (and extract if using that instead of powder)
  5. Line a baking sheet with foil and lightly oil
  6. Sprinkle with a fine dusting of cornmeal
  7. Pour mixture onto a parchment lined baking sheet
  8. Shape dough into two logs about 1 inch high by 9 inches long, pressing all crumbly bits into sides
  9. Bake for 30-45 minutes until top has cracked and loaves are firm when gently pressed on the top
  10. Cool completely, then slice across into 1/2 inch wide pieces
  11. Heat oven to 250º
  12. Place slices on their sides and toast 15 minutes on one side, turn and toast 10-15 minutes on the other side
  13. Remove, cool and serve with tea or wine

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