Spelt-Cornmeal Biscotti

A plate of biscotti and a cup of coffee on a blue wooden table, surrounded by delicate flowers.

The combination of Coastal Queen’s Spelt Flour and cornmeal give these biscotti a delightfully crisp texture. They are so delicious and keep so well they are destined to be part of your baking repertoire on the regular!

Ingredients

  • 1 ½ cup Bellwether Spelt Flour

  • ½ cup cornmeal

  • 1 teaspoon baking soda

  • Heaping ¼ teaspoon kosher salt

  • 2 large eggs, room temperature

  • Zest of one lemon

  • 1 teaspoon vanilla extract

  • ¼ teaspoon almond extract

  • 5 ½ tablespoons melted butter

  • 1 teaspoon light olive oil

  • 1 cup finely chopped walnuts

  • Maldon salt

Directions

  • Pre-heat oven to 350 degrees. Line a baking sheet with parchment paper or a silicone baking mat.

  • In a large bowl whisk together the spelt flour, cornmeal, sugar, baking soda and salt.

  • In a separate bowl mix together the eggs, lemon zest, vanilla and almond extracts.

  • Make a well in the center of the flour mixture and pour in the beaten egg mixture. Add the melted butter and olive oil, and then the nuts and mix with your hands until the dough comes together.

  • Turn the dough out onto a clean work surface and gently knead a few times to make the dough as cohesive as possible. NOTE: this is a crumbly sort of dough. It will not get totally smooth.

  • Divide the dough into two flat-ish brick shapes and sprinkle the tops with a little bit of Maldon salt. Transfer to the baking sheet. Leave ample space between them as they will spread a bit during baking.

  • Bake the bricks for 25 minutes – they should feel set. Remove them from the oven and carefully transfer to a wire rack to cool for 20 minutes. Reduce the heat of the oven to 250 degrees.

  • Once cooled, use a sharp bread knife to slice the bricks cross-wise into individual cookies.

  • Place cookies back on the baking sheet cut side down for 20 minutes. Remove from the oven, turn each one over, then continue to cook for 10 more minutes or until golden brown.

  • Let biscotti cool completely, then store in an airtight container.