Italian Biscotti

Einkorn Flour

Italian Biscotti

Italian Biscotti
Recipe by Shaye Elliott. Crunchy, rustic, and delicious served with espresso! Our Einkorn Biscotti recipe is ...an Italian classic with ancient grain goodness.

Italian Einkorn Biscotti

Ingredients

  • 8 tablespoons melted butter
  • 400 grams (about 2 cups) sugar
  • 1½ tablespoons almond or vanilla extract
  • 5 eggs, at room temperature
  • 600 grams (about 5 cups) jovial All-Purpose Einkorn Flour
  • 3 tablespoons baking powder
  • ½ teaspoon sea salt
  • 1 cup add-ins, such as almonds, pistachios or chocolate chips

Instructions

  1. Preheat the oven to 350°F.
  2. In a large bowl, combine the butter, sugar, almond extract, and eggs. Mix well. Add in the flour, baking powder, and sea salt. Mix again to completely combine the dough.
  3. Add in the almonds, pistachios or chocolate chips. Stir to combine.
  4. Line two baking trays with parchment paper. 
  5. Transfer the slightly sticky biscotti dough to a floured work surface. Use a bench scraper or knife to divide the dough in half. Transfer a piece of dough onto each baking tray. Use gently floured hands, shape the dough into a rectangle that measures 12” inches long by 4” inches wide. Note: if your dough is very wet and sticky, simply scoop each half of the dough from the bowl directly onto two baking sheets. Spread into a 12x4" rectangle with a wet spatula.
  6. Bake the biscotti loaves for 35 minutes. Remove from the oven and let them cool for 3 minutes. Use a sharp knife to cut the loaves into ¾” slices, crosswise. Arrange the biscotti pieces back on the tray in a single layer. 
  7. Bake the biscotti for an additional 10 minutes, until golden.