Spelt Biscotti with Walnuts

Spelt and Walnut Biscotti

These biscotti are made with spelt flour. Spelt is an ancient grain that is very closely related to wheat. It does contain gluten, so not an option for people with wheat allergies or Celiac, but a nice way to add a whole grain to your menu if you do eat wheat. Unlike whole wheat flour, which tends to be heavy in baking, spelt has a lighter texture and acts more like white flour. I used it to make these  biscotti and they are crisp, light and very tasty.

Biscotti are so easy to make. I don’t know why more people don’t bake their own. They are always nice to have with coffee, tea or a cold glass of milk. These aren’t too sweet, so biscotti make a nice breakfast. They also stay crisp for a long time, if stored in an air tight container.

Biscotti are twice baked. First in a loaf shape, then they are sliced and baked again. Most recipes will tell you to bake the slices half way, then turn them over to finish baking. A little time saving trick- just place a cooling rack on the baking sheet, then place the sliced biscotti on the rack. That way, they get crisp on both sides at once and there is no need to turn them.

Spelt Biscotti – with Walnuts

 1 ¼ c. spelt flour*

⅓ c. sugar

1 t. baking powder

¼ t. salt

½ c. walnuts

¼ c. golden raisins- I often use dried cranberries or other dried fruit

2 eggs

1 t. vanilla

Combine dry ingredients with nuts and raisins in medium mixing bowl. In small bowl combine eggs and vanilla and add to dry ingredients. Stir together to make a slightly sticky dough. With oiled hands shape into loaf (2”x11”) on oiled sheet. Bake at 350-degrees for 20 minutes. Remove from oven. Slice the loaf thin using a serrated knife and place slices on a rack on a baking sheet then return to oven, reduce heat to 300-degrees bake 25 minutes. Remove from oven and allow to cool. Store in an airtight container to retain crunch. Makes about 16.

* If you can’t find spelt flour you can use 3/4 c. all purpose flour and 1/2 c. whole wheat flour instead or substitute the entire amount of flour with whole wheat pastry flour.

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