Spelt cranberry orange biscotti are twice-baked cookies made with spelt flour, dried cranberries, and orange zest, baked first as a log then sliced and dried out for a crisp, dunkable texture.
Spelt flour brings a nutty flavor and a bit more tenderness than regular all-purpose flour, so the dough comes together softer and needs a light hand when you shape the log.
The first bake sets the log at 175 C / 350 F for about 30 minutes, then a second bake at the same temperature for 7 to 8 minutes per side dries the slices into a proper snap.
One thing to watch: slice the log while it’s still hot and the biscotti will crumble instead of holding their shape. Let it cool for 15 minutes first.
Why You’ll Love This Recipe
- Snaps cleanly for dunking in coffee or tea
- Uses spelt flour for a nuttier, lighter crumb
- Keeps well in a sealed tin for two weeks
- Needs no special equipment beyond a baking sheet
Ingredient Notes
- Spelt flour: Light or white spelt flour works best for structure here. Whole spelt gives a denser, nuttier biscotti if you want to swap it in.
- Dried cranberries: Use unsweetened or lightly sweetened dried cranberries. Fresh or frozen cranberries won’t work in this dry dough.
- Orange zest: Zest only the orange skin with a fine grater, avoiding the bitter white pith underneath.
- Butter: Melted butter keeps the dough easy to fold. Swap in the same amount of neutral oil for a slightly lighter crumb.
- Eggs: Eggs bind the dough and add lift during the first bake. Use them at room temperature so they mix in evenly.
Spelt Cranberry Orange Biscotti: Crisp and Twice-Baked
Description
Spelt flour gives these biscotti a nuttier, slightly denser bite than an all-purpose version, while dried cranberries and orange zest keep every slice tart and bright.
Ingredients
Dough
Optional Egg Wash
Instructions
First Bake
- Heat the oven to 175 C / 350 F. Line a baking sheet with parchment paper.
- Whisk spelt flour, baking powder, and salt together in a bowl.
- In a separate bowl, whisk eggs, sugar, melted butter, orange zest, orange juice, and vanilla until smooth.
- Fold the wet mixture into the dry ingredients until a soft, sticky dough forms.
- Fold in the dried cranberries until evenly distributed through the dough.
- Turn the dough onto the lined sheet and shape into a log about 30 cm long, 8 cm wide, and 2 cm thick.
- Brush the log with beaten egg and sprinkle with coarse sugar if using.
- Bake for 28 to 30 minutes, until the log is firm and lightly golden and a toothpick comes out clean.
- Remove from the oven and let the log cool on the sheet for 15 minutes, until firm enough to slice cleanly.
Second Bake
- Using a serrated knife, slice the log on a slight diagonal into 1.5 cm thick slices.
- Lay the slices cut-side down on the baking sheet and bake for 7 minutes.
- Flip each slice and bake for another 7 to 8 minutes, until dry and lightly golden on both sides.
- Cool completely on a wire rack before storing. The biscotti crisp further as they cool.
Nutrition Facts
Servings 12
- Amount Per Serving
- Calories 205kcal
- % Daily Value *
- Total Fat 5g8%
- Saturated Fat 3g15%
- Cholesterol 46mg16%
- Sodium 60mg3%
- Potassium 58mg2%
- Total Carbohydrate 36g12%
- Dietary Fiber 1g4%
- Sugars 18g
- Protein 4g8%
- Vitamin A 120 IU
- Vitamin C 3 mg
- Calcium 20 mg
- Iron 1 mg
- Vitamin E 0.3 mg
- Vitamin K 0.5 mcg
- Thiamin 0.08 mg
- Riboflavin 0.08 mg
- Niacin 0.6 mg
- Vitamin B6 0.05 mg
- Folate 15 mcg
- Vitamin B12 0.1 mcg
- Phosphorus 50 mg
- Magnesium 12 mg
- Zinc 0.4 mg
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
Additional Notes
- Cool the log 15 minutes before slicing to prevent crumbling.
- Slice with a serrated knife using a gentle sawing motion.
- Check for a firm, springy log before ending the first bake.
- Space sliced biscotti apart for even drying in the second bake.
