Spelt Honey Almond Biscotti: Crisp and Twice-Baked

Spelt honey almond biscotti are twice-baked Italian cookies made with wholegrain spelt flour, honey, and toasted almonds instead of white flour and refined sugar. The dough bakes once as a log, then again in thin slices, so the inside stays dry and the edges turn a deep golden brown.

Spelt flour brings a light nutty taste that pairs well with honey's warmth and the toasted almonds' crunch. The texture stays crisp, not hard, so the biscotti hold together when you dip them in coffee or tea.

This batch stays simple. You mix, shape two logs, bake, slice, and bake again. The steps stay clear enough for a first attempt, and the dough keeps well if you want to prep ahead and bake later in the week.

Why You'll Love This Recipe

Uses wholegrain spelt flour for a nutty crumb
Naturally dairy-free thanks to olive oil instead of butter
Stays crisp for weeks in an airtight tin
Simple two-bake method beginners can follow easily

Hands slicing a baked spelt biscotti log diagonally with a serrated knife on a parchment-lined sheet pan, crumbs visible.

Ingredient Notes

spelt flour: Spoon it into the measuring cup and level with a knife. Packing the cup adds too much flour and dries out the dough.
honey: Use a light, mild honey so it doesn't overpower the almonds. Maple syrup works as a substitute in the same amount.
almonds: Toast whole almonds first, then chop roughly. Pre-chopped raw almonds turn soft during the second bake.
olive oil: A mild olive oil keeps the dough dairy-free. Melted butter works too but adds a richer, less clean flavor.
eggs: Use room temperature eggs so they blend smoothly into the honey mixture without cooling the dough.
orange zest: Zest only the orange skin, not the white pith underneath, which tastes bitter.
baking powder: Check it's fresh. Old baking powder gives a flatter, denser log.

A steaming mug of coffee beside a plate of spelt honey almond biscotti on a linen napkin, one biscotti dunked halfway.

Prep Time 20 mins

Cook Time 45 mins

Rest Time 15 mins

Total Time 1 hr 20 mins

Cooking Method: Oven

Cuisine: Italian-inspired

Courses: Dessert

Difficulty: Easy

Cooking Temp: 175 C

Servings: 10

Estimated Cost: 0.45

Calories: 221

Best Season: Fall, Winter

Dietary: Contains gluten, contains nuts, contains-eggs, Dairy-Free, Vegetarian

Description

This spelt honey almond biscotti recipe swaps refined sugar for honey and uses spelt flour for a lighter, nuttier crumb that still bakes into a crisp, twice-baked cookie ready for dunking.

Ingredients

Dough

320 g spelt flour ((2 1/2 cups); spooned and leveled)
1 1/2 tsp baking powder
1/4 tsp salt
2 eggs (large; room temperature)
100 g honey ((1/3 cup))
40 g granulated sugar ((3 tbsp))
40 ml olive oil ((3 tbsp); mild flavor)
1 tsp vanilla extract
1 tsp orange zest (finely grated)
130 g almonds (whole, toasted and roughly chopped)

For Brushing

1 egg (large; beaten with 1 tsp water)

Instructions

Make the Dough

1
Heat the oven to 175 C / 350 F. Line a 33 x 46 cm / 13 x 18 inch sheet pan with parchment paper.
2
Whisk the spelt flour, baking powder, and salt together in a mixing bowl.
3
In a second bowl, whisk the eggs, honey, sugar, olive oil, vanilla, and orange zest until smooth.
4
Pour the wet mixture into the dry ingredients and fold together. Add the toasted chopped almonds and mix until a shaggy dough forms.
5
Turn the dough onto a lightly floured surface. Divide in two and shape each half into a log about 25 cm long and 7 cm wide.

Bake and Slice

6
Place both logs on the sheet pan, spacing them apart, and brush the tops with the beaten egg wash.
7
Bake for 25 minutes, until firm to the touch and lightly golden. Remove from the oven and let the logs cool on the pan for 15 minutes, until cool enough to handle.
8
Lower the oven to 150 C / 300 F. Using a serrated knife, slice each log on a diagonal into pieces about 1.5 cm thick.
9
Lay the slices cut-side down on the sheet pan. Bake for 10 minutes, flip each slice, then bake another 10 minutes, until dry and golden at the edges.
10
Transfer to a wire rack and cool completely, about 20 minutes, until the biscotti crisp up fully. Serve or store.

Nutrition Facts

Servings 10

Amount Per Serving
Calories 221kcal

% Daily Value *
Total Fat 12g19%
Saturated Fat 1.5g8%
Cholesterol 56mg19%
Sodium 95mg4%
Potassium 100mg3%
Total Carbohydrate 39g13%
Dietary Fiber 5g20%
Sugars 12g
Protein 8g16%

Vitamin A 80 IU
Vitamin C 1 mg
Calcium 40 mg
Iron 1.6 mg
Vitamin D 12 IU
Vitamin E 3 mg
Vitamin K 2 mcg
Thiamin 0.1 mg
Riboflavin 0.1 mg
Niacin 2.7 mg
Vitamin B6 0.1 mg
Folate 20 mcg
Vitamin B12 0.2 mcg
Phosphorus 210 mg
Magnesium 70 mg
Zinc 1.2 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

Level the spelt flour with a knife, don't pack the cup.
Cool the baked log fully before slicing for clean cuts.
Toast almonds ahead so they don't scorch in the second bake.
Use a serrated knife, sawing gently to keep slices intact.

Keywords: spelt honey almond biscotti, spelt biscotti, honey almond biscotti, twice-baked spelt cookies, dairy-free biscotti

Equipment

mixing bowls
whisk
sheet pan 33 x 46 cm / 13 x 18 inch
parchment paper
serrated knife
wire cooling rack

Tips

Toast the almonds at 175 C / 350 F for 8 minutes before chopping so they stay crunchy through both bakes.
Chill the shaped dough logs for 10 minutes before baking to help them hold their shape in the oven.
Let the baked log cool for 15 minutes before slicing so it doesn't crumble under the knife.
Cut with a serrated knife using a gentle sawing motion, not a straight press, to keep the almonds intact.
Flip each slice halfway through the second bake so both cut sides turn golden and crisp evenly.

Variations

Swap almonds for pistachios and reduce honey to 80 g for a less sweet, earthier version.
Add 60 g dark chocolate chips to the dough for a honey-chocolate almond biscotti.
Replace orange zest with lemon zest and add 1/2 tsp ground cardamom for a citrus-spice twist.

Storage and Reheating

Spelt honey almond biscotti stays crisp for 2 to 3 weeks in an airtight container at room temperature. The double bake removes most of the moisture, so it holds up far longer than a soft cookie.

Freeze baked biscotti in a sealed bag for up to 3 months. Thaw at room temperature for 20 minutes before serving.

If the biscotti softens slightly after a few days, refresh it in the oven at 150 C / 300 F for 5 minutes to bring the crunch back before it cools.

Serving Suggestions

Spelt honey almond biscotti is built for dunking. Serve it alongside coffee, a milky tea, or a small glass of vin santo the way it's done in Italy.

For a simple dessert plate, add a few biscotti next to soft cheese and fresh fruit. The crisp texture and honey flavor balance both.

Packed in a jar or wrapped in parchment, this biscotti also works as a homemade gift for the holidays.

Read it online: https://greatbritishspeltrecipes.com/recipe/twice-baked-spelt-honey-almond-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!