I’ve been going full steam this Holiday season and haven’t had a lot of time for baking. So when I had a free minute the other day, I decided to make some fun and tasty biscotti using festive flavors and ancient grains.
I’ve become a fan of biscotti the past few years because it doesn’t take very long to prepare and it’s a delightful treat for Holiday gatherings. It was the perfect addition to a dinner I served a couple of weeks ago. I made a Parmesan Chicken Dish in the Crockpot and when I offered my friend a plate of food, I said, “I didn’t make any bread!” He looked at me inquisitively, so I said with a big smile, “I made something else and you’ll have to wait and see what it is!”
After we finished enjoying the main dish, I told him not to look while I carefully arranged pieces of biscotti on festive plates and intermingled them with slices of orange. I didn’t take a photo because my friend was waiting patiently for dessert.
The Cranberry Orange Biscotti with Spelt served with the orange slices was a big hit. My friend enjoyed it so much he asked if he could take some home to share. Not sure how much sharing he did, but I was pleased that he enjoyed them so much.
Biscotti means twice-baked. The extra bake gives it a delightful crunch. Biscotti’s unique shape and texture makes it great for dipping in coffee or tea, but I prefer to eat it without dunking. This biscotti tastes great by itself, but when you pare it with slices of orange, it provides an added burst of flavor.
- 6 tablespoons unsalted butter, softened
- ¾ cup sugar
- 2 large eggs
- 1 tablespoon grated orange rind (1 medium orange)
- 1 teaspoon orange extract
- 1¾ cups all-purpose spelt flour, plus extra for sprinkling
- ½ cup whole grain spelt flour
- 1½ teaspoons baking powder
- ½ teaspoon salt
- 1 cup orange-flavored sweetened dried cranberries (I soaked dried cranberries in orange juice overnight)
- ¾ cup toasted almond slivers
- In the bowl of an electric mixer, beat the butter and sugar at medium speed until light and fluffy.
- Add the eggs, beat well; the add in the orange rind and orange extract. Mix well.
- Combine flour, baking powder, and salt; and add to butter mixture, mix on low speed until thoroughly blended.
- Drain the cranberries. Add cranberries and almonds and stir to incorporate
- Divide the dough in half. Lightly flour your hands and work surface. Shape each portion into a 14" x 2" log.
- Place the logs about 3" apart on a large greased baking sheet or one lined with parchment paper.
- Bake at 325° for 28 minutes or until firm to the touch. Cool the logs on baking sheet 10 minutes.
- Cut each log into ½"-thick diagonal slices with a serrated knife using a gentle sawing motion. Place slices, cut side down, on baking sheet. Bake 9 minutes; turn cookies over, and bake 12 more minutes.
- Transfer biscotti to wire racks to cool completely.
Diane says
Do you cook the spelt before adding it?
Cathy says
Hi Dianne, this biscotti is made with all-purpose and whole grain Spelt flour, not spelt berries. I just checked the recipe and it should say whole grain spelt flour. Not whole grain spelt. I just edited it. Sorry for the confusion.