Biscotti made with whole spelt flour have a gentler, nuttier flavour than those made with plain white flour. The texture stays light and dry, which is exactly what you want for dunking.
The combination of dark chocolate and orange is direct and reliable. Bitter cocoa notes, bright citrus oil from the zest, and just enough sweetness from the dough keep the flavour balanced, not cloying.
Spelt handles the double bake well. It doesn’t toughen the way some wholegrain flours do, so the biscotti stay crisp without feeling like a brick.
This batch makes about 24 biscotti. They keep well in a tin, which makes them a practical option for gifts or a week of afternoon coffee breaks.
Why You’ll Love This Recipe
- Stays crisp in a tin for up to two weeks
- Whole spelt adds nutty flavour without heaviness
- No butter needed, just a small amount of olive oil
- Pairs cleanly with coffee, tea, or dessert wine
Ingredient Notes
- whole spelt flour: Whole spelt flour gives a nuttier, slightly denser crumb than white spelt. You can use white spelt flour for a lighter texture, but reduce the liquid by 1 tsp.
- dark chocolate chips: Use 60-70% dark chocolate chips for the best contrast with the orange. Chopped dark chocolate works too, though pieces will be more irregular in the slice.
- orange zest: Zest two medium oranges for a clear citrus flavour. Unwaxed oranges are easier to zest and give a cleaner result.
- eggs: Two large eggs bind the dough without butter. Make sure they are at room temperature so the dough comes together evenly.
- olive oil: A light olive oil keeps the dough moist enough to shape. Sunflower or rapeseed oil works as a neutral substitute.
- baking powder: Standard baking powder gives just enough lift to keep the biscotti from being too dense. Check it’s fresh before baking.
Spelt Chocolate Orange Biscotti
Description
Whole spelt flour gives these biscotti a slightly nutty, open crumb that stays crisp for days. Dark chocolate chips and fresh orange zest balance bitter and bright in every slice.
Ingredients
Instructions
- Heat the oven to 170 C / 340 F. Line a large baking sheet with parchment paper.
- Whisk together the whole spelt flour, caster sugar, baking powder, and salt in a large mixing bowl until evenly combined.
- In a separate bowl, beat the eggs, olive oil, vanilla extract, and orange zest together until the mixture is pale and slightly foamy, about 1 minute.
- Pour the egg mixture into the flour mixture and stir with a wooden spoon or rubber spatula until a firm, slightly sticky dough forms. Fold in the dark chocolate chips.
- Lightly wet your hands. Divide the dough in half and shape each portion into a log roughly 28 cm long and 6 cm wide on the prepared baking sheet, spacing them at least 8 cm apart.
- Bake for 28-30 minutes until the logs are golden, firm to the touch, and a skewer inserted into the centre comes out clean.
- Remove from the oven and leave the logs on the baking sheet to cool for exactly 15 minutes. Keep the oven on.
- Transfer the logs to a cutting board. Using a sharp serrated knife, cut each log on a 45-degree angle into slices about 1 cm thick.
- Lay the slices cut-side down on the baking sheet. Return to the oven and bake for 12-14 minutes, flipping each slice halfway through, until both cut sides are dry and lightly golden at the edges.
- Transfer the biscotti to a wire rack. Leave to cool completely - at least 20 minutes - before storing. They will crisp fully as they cool.
Nutrition Facts
Servings 24
- Amount Per Serving
- Calories 105kcal
- % Daily Value *
- Total Fat 4g7%
- Saturated Fat 1.5g8%
- Cholesterol 18mg6%
- Sodium 45mg2%
- Potassium 85mg3%
- Total Carbohydrate 16g6%
- Dietary Fiber 1.5g6%
- Sugars 8g
- Protein 2.5g5%
- Vitamin A 40 IU
- Vitamin C 1 mg
- Calcium 20 mg
- Iron 1 mg
- Vitamin D 5 IU
- Vitamin E 0.5 mg
- Vitamin K 1 mcg
- Thiamin 0.1 mg
- Riboflavin 0.07 mg
- Niacin 0.8 mg
- Vitamin B6 0.05 mg
- Folate 8 mcg
- Vitamin B12 0.1 mcg
- Phosphorus 65 mg
- Magnesium 18 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
- Zest oranges before juicing if you need orange juice for another recipe - you'll waste nothing.
- Do not over-mix the dough once the flour is added or the biscotti will tighten up.
- Shape logs no wider than 6 cm so the slices are an even, dunkable size.
- Cool biscotti on a wire rack, not the baking sheet, to prevent steam softening the base.
- Biscotti taste better on day two once the orange zest flavour has settled into the crumb.
