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Spelt Pistachio Cranberry Biscuit Bars: Crisp and Chewy

Golden spelt pistachio cranberry biscuit bars cut into squares on a wooden board with scattered pistachios and cranberries

Spelt Pistachio Cranberry Biscuit Bars are a one-pan bake with a crumbly spelt shortbread base, toasted pistachios, and dried cranberries pressed on top before baking. The bars turn out crisp at the edges and soft in the middle.

Spelt flour absorbs less liquid than regular wheat flour, so the dough comes together softer than a standard shortbread. Press it into the pan with damp fingers instead of a rolling pin, or it will crack at the edges.

I bake these at 180 C / 350 F for about 25 minutes, until the edges turn light gold and the center looks set. Cutting them while they're still warm makes the bars crumble, so I let the pan cool fully on a rack before slicing.

You can swap the pistachios for chopped almonds or the cranberries for chopped dried apricots without changing the bake time. The bars keep well for a week, which makes them a good make-ahead snack for lunchboxes or afternoon tea.

Why You'll Love This Recipe

  • Comes together in one bowl with no mixer needed
  • Spelt flour gives the base a nutty, wholesome bite
  • Keeps fresh in a tin for a full week
  • Easy to swap the nuts or dried fruit you have on hand
Hands pressing spelt biscuit dough with pistachios and cranberries into a parchment-lined baking pan before baking

Ingredient Notes

  • White spelt flour: Gives a lighter crumb than whole spelt. Whole spelt works too but makes the bars denser and needs an extra tablespoon of butter.
  • Unsalted butter: Use it softened, not melted, so it creams properly with the sugar and traps air for a lighter texture.
  • Light brown sugar: Adds moisture and a slight caramel note. Swap in all granulated sugar if that's what you have, the bars will just be a touch drier.
  • Egg: Binds the dough and helps it hold together once cut. One large egg is enough for this batch size.
  • Pistachios: Use shelled, unsalted pistachios and chop them roughly. Toast them for 5 minutes first if you want more flavor.
  • Dried cranberries: Sweetened dried cranberries work best here, they balance the buttery base. Chop any large ones in half for even distribution.
  • Orange zest: Optional, but it lifts the pistachio and cranberry flavors. Use the zest of half an orange if you skip it in the main batch.
Stacked spelt pistachio cranberry biscuit bars served on a plate beside a cup of tea on a linen napkin
Prep Time 15 mins
Cook Time 25 mins
Rest Time 20 mins
Total Time 1 hr
Cooking Method:
Cuisine:
Courses:
Difficulty: Easy
Cooking Temp: 180  C
Servings: 16
Estimated Cost: 0.45
Calories: 180
Best Season: Fall, Winter
Dietary: Contains dairy and eggs, Contains gluten (spelt), contains nuts, Vegetarian
Description

These bars press a soft spelt shortbread dough into one pan, load it with chopped pistachios and dried cranberries, then bake until the edges turn gold and the center sets firm.

Ingredients
  • 250 g White spelt flour
  • 1 tsp Baking powder
  • 1/4 tsp Salt
  • 115 g Unsalted butter, softened
  • 100 g Light brown sugar
  • 50 g Granulated sugar
  • 1 Large egg
  • 1 tsp Vanilla extract
  • 75 g Shelled pistachios, roughly chopped (plus extra for scattering on top)
  • 75 g Dried cranberries (plus extra for scattering on top)
  • 1/2 Orange zest (orange; optional)
Instructions
  1. 1
    Heat the oven to 180 C / 350 F. Line a 20x20 cm baking pan with parchment, leaving an overhang on two sides.
  2. 2
    Whisk the flour, baking powder, and salt together in a bowl and set aside.
  3. 3
    Cream the butter, brown sugar, and granulated sugar with a hand mixer for 2 to 3 minutes until light.
  4. 4
    Beat in the egg, vanilla, and orange zest until smooth.
  5. 5
    Fold in the flour mixture until just combined, no dry streaks left.
  6. 6
    Fold in most of the pistachios and cranberries, keeping a small handful aside.
  7. 7
    Press the dough into the pan with damp fingers in an even layer, then scatter the reserved pistachios and cranberries on top and press gently.
  8. 8
    Bake for 22 to 25 minutes, until the edges turn light gold and the center looks set.
  9. 9
    Cool the pan completely on a wire rack, about 20 minutes, before lifting out and cutting into 16 bars.

Nutrition Facts

Servings 16

Amount Per Serving
Calories 180kcal
% Daily Value *
Total Fat 9g14%
Saturated Fat 4g20%
Cholesterol 25mg9%
Sodium 85mg4%
Potassium 100mg3%
Total Carbohydrate 22g8%
Dietary Fiber 1.5g6%
Sugars 12g
Protein 3g6%
Vitamin A 150 IU
Vitamin C 1 mg
Calcium 20 mg
Iron 1 mg
Vitamin E 1 mg
Vitamin K 2 mcg
Thiamin 0.05 mg
Riboflavin 0.05 mg
Niacin 0.8 mg
Vitamin B6 0.05 mg
Folate 15 mcg
Vitamin B12 0.05 mcg
Phosphorus 60 mg
Magnesium 20 mg
Zinc 0.5 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 bars fully in the pan before lifting them out with the parchment.
  • Use room-temperature butter for even creaming, cold butter won't blend smoothly.
  • Check for doneness at 22 minutes since ovens vary and edges brown fast.
  • Chill nuts and dried fruit beforehand if your kitchen runs warm, so the butter doesn't soften too fast.
Keywords: spelt biscuit bars, pistachio cranberry bars, spelt shortbread bars, spelt baking, make-ahead cookie bars

Equipment

  • 20x20 cm baking pan
  • parchment paper
  • mixing bowls
  • electric hand mixer
  • wire cooling rack

Tips

  • Press the dough with damp fingers to keep it from sticking, since spelt dough is stickier than wheat dough.
  • Toast the pistachios for 5 minutes before chopping to bring out more flavor in the finished bars.
  • Let the pan cool completely on a wire rack before slicing or the bars will crumble apart.
  • Chop large cranberries in half so every bar gets an even mix of fruit and nuts.
  • Use a sharp knife and wipe it clean between cuts for neat, straight-edged bars.

Variations

  • Swap pistachios for chopped walnuts and cranberries for chopped dried apricots for a different flavor pairing.
  • Add 1/2 tsp ground cardamom to the dry ingredients for a warmer, spiced version of these bars.
  • Drizzle melted white chocolate over the cooled bars for a sweeter, more dessert-like finish.

Storage and Reheating

Store spelt pistachio cranberry biscuit bars in an airtight tin at room temperature for up to 5 days. Layer parchment between the bars if you stack them, since the pistachios can stick to the bars above.

Freeze the bars for up to 2 months. Wrap each bar individually in plastic wrap, place in a freezer bag, and thaw at room temperature for about 20 minutes before eating.

These bars don't need reheating. If you like a warm bite, place one in a 150 C / 300 F oven for 3 to 4 minutes.

Serving Suggestions

Serve spelt pistachio cranberry biscuit bars alongside a pot of tea or coffee for an afternoon snack. The crisp edges and chewy cranberries pair well with something hot to drink.

Pack them into lunchboxes or take them to a potluck, since they hold their shape at room temperature for hours. Cut smaller squares for a party platter alongside other cookies.

For dessert, warm a bar slightly and add a small scoop of vanilla ice cream on the side.

Read it online: https://greatbritishspeltrecipes.com/recipe/spelt-pistachio-cranberry-biscuit-bars/
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!