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Einkorn Biscotti

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5 from 2 reviews

Make perfectly light and crispy homemade biscotti in 3 delicious flavors! Triple chocolate, vanilla bean biscotti, or cranberry orange – which will you try first?

Ingredients

Scale

Triple Chocolate Biscotti

Vanilla Bean Biscotti

Cranberry Orange Biscotti

Instructions

1. Preheat oven to 325F.
2. In the bowl of a stand mixer or in a large bowl using a hand mixer, beat honey and maple syrup with butter until light in color and creamy.
3. Add egg and extracts and beat well.

For triple chocolate biscotti:

4. Add zest, baking powder, baking soda, cocoa powder and einkorn flour and whisk until all the ingredients are incorporated well. The batter should look dull in color, not shiny. If the batter is shiny, add 1 Tablespoon of flour and mix well. You can add 1 additional Tablespoon of flour if needed, but do not add more than this.
5. Stir in almonds and dark chocolate chips.

For vanilla bean biscotti:

4. Add ground vanilla beans, baking powder, baking soda, and einkorn flour and mix until all the ingredients are incorporated well. The batter should look dull in color, not shiny. If the batter is shiny, add 1 Tablespoon of flour and mix well. You can add 1 additional Tablespoon of flour if needed, but do not add more than this.
5. Stir in almonds.

For cranberry orange biscotti:

4. Add zest, baking powder, baking soda and 1 ½ cups of einkorn flour and mix until all the ingredients are incorporated well. The batter should look dull in color, not shiny. If the batter is shiny, add 2 Tablespoons of flour and mix well. You can add 1-2 additional Tablespoons of flour if needed, but do not add more than 4 additional tablespoons.
5. Stir in dried cranberries.

Continue With This Method For All 3 Biscotti Recipes

6. Allow the batter to sit undisturbed for 5 minutes. Meanwhile, prepare your baking sheet with parchment paper or a baking mat.
7. Using a spatula, scrape the dough onto the prepared baking sheet.
8. Lightly wet your hands and mold the dough into a rectangle. Re-wet your hands as needed.
9. Bake in the oven for 25-30 minutes, or until the edges are medium golden brown. (When the cookie is ready, the top will form tiny cracks and it will lightly spring back when you touch it. This will happen first on the edges, but you want this to happen in the center of the cookie too. Mine took exactly 30 minutes to reach this point.)
10. Once the first bake is done, remove from the oven and set on a cooling rack for one full hour.
11. Reduce the oven temperature to 275F.
12. Carefully remove the baked cookie from the lined baking mat and place on a cutting board.
13. Using a long, sharp serrated knife, cut the cookie into 10 pieces, each approximately 1-inch-wide thickness.
14. Place the biscotti cookies cut side down on the same pan you just used. Bake in the oven for 20 minutes. Flip each cookie over and bake for an additional 20 minutes.
15. At this point, the biscotti can be removed from the oven and placed on a cooling rack to cool completely. OR, if you want super-duper crunchy biscotti cookies, use a wooden spoon to crack the oven door and allow the cookies to cool overnight in the oven. Dip in chocolate.

Dipping The Biscotti Cookies In Chocolate

1. Place a medium glass bowl over a medium pot filled with water and bring the water to a boil.
2. Melt the chocolate in the bowl, reducing the heat to medium and stirring often. When the chocolate has melted, either lift one end of the bowl to create a pool of chocolate for dipping or scoop the melted chocolate into a quart freezer-safe bag for drizzling.
3. Place the dipped biscotti on parchment paper. Sprinkly with sea salt or nuts if desired and let rest. The chocolate will harden at room temperature or you can place them in the fridge to cool quicker.

Notes

*You may substitute whole grain pastry flour or all-purpose flour if you don’t have einkorn. Add 2-4 Tbsp if needed.

  • Biscotti cookies can be stored in an airtight container with a lid, in a single layer for up to one month, or in the freezer for up to 3 months.