Spelt Chocolate Orange Biscotti

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

Twice-baked spelt biscotti logs sliced at an angle on a parchment-lined baking sheet showing chocolate chip interior

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 resting on an espresso cup beside orange zest curls and dark chocolate on marble

Prep Time 20 mins

Cook Time 55 mins

Rest Time 15 mins

Total Time 1 hr 30 mins

Cooking Method: Oven

Cuisine: Italian

Courses: Dessert

Difficulty: Easy

Cooking Temp: 170 C

Servings: 24

Estimated Cost: 0.35

Calories: 105

Best Season: Fall, Winter

Dietary: Contains dairy and eggs, Contains gluten (spelt), dairy-free adaptable, Vegetarian

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

280 g whole spelt flour (spooned and levelled, not packed)
130 g caster sugar
1 tsp baking powder
0.25 tsp fine sea salt
2 large eggs (room temperature)
3 tbsp light olive oil (or sunflower oil)
1 tsp vanilla extract
2 tbsp orange zest (from 2 unwaxed medium oranges)
120 g dark chocolate chips (60-70% cocoa, dairy-free if needed)

Instructions

1
Heat the oven to 170 C / 340 F. Line a large baking sheet with parchment paper.
2
Whisk together the whole spelt flour, caster sugar, baking powder, and salt in a large mixing bowl until evenly combined.
3
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.
4
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.
5
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.
6
Bake for 28-30 minutes until the logs are golden, firm to the touch, and a skewer inserted into the centre comes out clean.
7
Remove from the oven and leave the logs on the baking sheet to cool for exactly 15 minutes. Keep the oven on.
8
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.
9
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.
10
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.

Keywords: spelt chocolate orange biscotti, spelt biscotti recipe, wholegrain biscotti, chocolate orange biscotti, spelt flour biscuits, twice baked spelt cookies

Equipment

large baking sheet
parchment paper
stand mixer or large mixing bowl
sharp serrated knife
wire cooling rack
microplane or fine zester

Tips

Wet your hands lightly before shaping the logs to prevent the sticky dough from tearing.
Slice the logs at a 45-degree angle using a sharp serrated knife for clean, even biscotti without crumbling.
Let the logs cool for exactly 15 minutes before slicing - too warm and they crumble, too cold and they crack.
Lay the slices cut-side down on the baking sheet for the second bake so both sides dry evenly.
Pull the biscotti out when they feel dry to the touch but still yield slightly - they crisp fully as they cool on the rack.

Variations

Swap dark chocolate chips for white chocolate and add 1 tsp ground cardamom for a floral variation.
Replace orange zest with lemon zest and fold in 40 g dried cranberries for a sharper, fruity biscotti.
Add 60 g toasted whole almonds along with the chocolate chips for extra crunch and a more traditional Italian profile.

Storage and Reheating

Store biscotti in an airtight tin at room temperature for up to 14 days. Keep them away from moisture - even a slightly damp tin will soften the snap.

To refresh biscotti that have lost their crispness, place them on a bare baking sheet and bake at 150 C / 300 F for 8 minutes. Cool completely before eating.

Biscotti freeze well in a sealed freezer bag for up to 2 months. Thaw at room temperature for an hour, or use the refresh method above straight from frozen.

Serving Suggestions

Biscotti pair well with a small cup of strong espresso or filter coffee. The slight bitterness of the coffee anchors the sweetness of the chocolate and lifts the orange.

For an after-dinner option, serve two or three biscotti alongside a glass of Vin Santo, sweet sherry, or a light orange liqueur. They hold their shape when dipped briefly without falling apart.

On a tea tray, these work alongside a pot of English Breakfast or Earl Grey. The bergamot in Earl Grey echoes the citrus in the biscotti without competing with it.

Read it online: https://greatbritishspeltrecipes.com/recipe/spelt-chocolate-orange-biscotti/

Valentina

A dietitian with a passion for spelt cooking. After trying different diets, I found spelt works best in my kitchen. Join me for simple, delicious recipes that bring out the best in this ancient grain!