Include in Print View:

Spelt Cranberry Orange Biscotti: Crisp and Twice-Baked

Sliced spelt cranberry orange biscotti stacked on a wooden board with orange zest and scattered dried cranberries

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
Hands slicing a baked spelt cranberry orange biscotti log with a serrated knife on a wooden board

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 leaning against a coffee mug on a marble table with orange slices
Prep Time 20 mins
Cook Time 45 mins
Rest Time 15 mins
Total Time 1 hr 20 mins
Cooking Method:
Cuisine:
Courses:
Difficulty: Easy
Cooking Temp: 175  C
Servings: 12
Estimated Cost: 0.55
Calories: 205
Best Season: Fall, Winter
Dietary: Contains Dairy, Contains gluten, contains-eggs, Vegetarian
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
  • 280 g spelt flour (light or white spelt)
  • 150 g granulated sugar
  • 1.5 tsp baking powder
  • 1/4 tsp salt
  • 2 large eggs (room temperature)
  • 60 g unsalted butter (melted and cooled)
  • 1 tbsp orange zest (from 1 large orange)
  • 2 tbsp fresh orange juice
  • 1 tsp vanilla extract
  • 100 g dried cranberries
    • Optional Egg Wash
  • 1 egg (beaten)
  • 1 tbsp coarse sugar (for sprinkling)
Instructions
    First Bake
  1. 1
    Heat the oven to 175 C / 350 F. Line a baking sheet with parchment paper.
  2. 2
    Whisk spelt flour, baking powder, and salt together in a bowl.
  3. 3
    In a separate bowl, whisk eggs, sugar, melted butter, orange zest, orange juice, and vanilla until smooth.
  4. 4
    Fold the wet mixture into the dry ingredients until a soft, sticky dough forms.
  5. 5
    Fold in the dried cranberries until evenly distributed through the dough.
  6. 6
    Turn the dough onto the lined sheet and shape into a log about 30 cm long, 8 cm wide, and 2 cm thick.
  7. 7
    Brush the log with beaten egg and sprinkle with coarse sugar if using.
  8. 8
    Bake for 28 to 30 minutes, until the log is firm and lightly golden and a toothpick comes out clean.
  9. 9
    Remove from the oven and let the log cool on the sheet for 15 minutes, until firm enough to slice cleanly.
    10. Second Bake
  10. 10
    Using a serrated knife, slice the log on a slight diagonal into 1.5 cm thick slices.
  11. 11
    Lay the slices cut-side down on the baking sheet and bake for 7 minutes.
  12. 12
    Flip each slice and bake for another 7 to 8 minutes, until dry and lightly golden on both sides.
  13. 13
    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.
Keywords: spelt cranberry orange biscotti, spelt biscotti, cranberry orange cookies, twice baked cookies, spelt flour biscotti

Equipment

  • baking sheet
  • parchment paper
  • mixing bowls
  • serrated knife
  • wire rack

Tips

  • Cool the baked log for 15 minutes before slicing, or the biscotti will crumble instead of holding shape.
  • Use a serrated knife and a gentle sawing motion to slice without crushing the cranberries.
  • Bake the log until it feels firm and springs back lightly, not wet in the center.
  • Space the slices apart on the second bake so both cut sides dry out evenly.
  • Store biscotti in a sealed tin, not plastic, to keep the crunch from softening.

Variations

  • Swap dried cranberries for dried cherries and add a handful of chopped pistachios for color.
  • Stir in 1 tsp ground cinnamon or cardamom with the dry ingredients for a warmer spice note.
  • Dip one end of each cooled biscotti in melted dark chocolate and let it set on parchment.

Storage and Reheating

Store cooled biscotti in an airtight tin or jar at room temperature for up to 2 weeks. Keep them away from humidity so the crunch holds up.

Freeze baked biscotti in a freezer bag for up to 3 months. Thaw at room temperature for 20 minutes, or crisp them in a 150 C / 300 F oven for 5 minutes.

Serving Suggestions

Spelt cranberry orange biscotti pair well with coffee, tea, or a glass of dessert wine for dunking. The dry texture is built for soaking up liquid without going mushy right away.

Serve a few alongside a cheese board with soft cheese like mascarpone or ricotta, drizzled with honey. They also work packed into gift bags for the holidays, since they hold their crunch for days.

Read it online: https://greatbritishspeltrecipes.com/recipe/spelt-cranberry-orange-biscotti/
Valentina - Spelt Recipes
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!