Italian Einkorn Biscotti
Recipe by Shaye Elliott. Crunchy, rustic, and delicious served with espresso! Our Einkorn Biscotti recipe is an Italian classic with ancient grain goodness.
Instructions
- Preheat the oven to 350°F.
- 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.
- Add in the almonds, pistachios or chocolate chips. Stir to combine.
- Line two baking trays with parchment paper.
- 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.
- 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.
- Bake the biscotti for an additional 10 minutes, until golden.
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17 comments
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can i use wholegrain einkorn and reduce the weight to 96g?
do i have to reduce the butter or anything else in the recipe?
abe on
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I could taste the baking powder in the baked biscotti. I like the recipe though I also found it spread a lot. Can get 4 smaller loaves the next time. My oven had to bake longer perhaps since it was so wide. I’m grateful for a recipe to use sourdough discard! THANK YOU!
Dodie on
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I first made Biscotti a few months ago, with all-purpose flour. I am gluten sensitive but wanted to see if I could make Biscotti. I had the Jovial All-purpose flour sitting in my cabinet…could I substitute this flour? I had never used it and recently bought it. So I put 1 TBSP of cinnamon in a batch with Einkorn All-Purpose flour. It tasted amazing and I never felt bad! No hot-flashes, no stomach ache, and no headache. Wow. Thank you Jovial!! I subsequently bought Jovial’s recipe book. My Biscotti is really good and I hope my recipe will help all of you! :)
10 TBSP unsalted butter (at room temperature – don’t melt it)
1 1/3 cup Sugar (cane sugar….I do want to experiment using Agave though as it is a much lower glycemic index)
3 large eggs (room temperature)
2 tsp extract (I use either vanilla or almond, vanilla with dark chocolate and almond with slivered, roasted almonds) Or add 1 TBSP cinnamon.
3 1/4 cup flour TOTAL: 2 cups Jovial all-purpose flour, 1 1/4 cup Jovial whole wheat flour
1 TBSP baking powder
3/4 tsp sea salt (I use fine Himalayan pink salt)
EGG WASH: 1 TBSP water (room temperature), 1 Egg, pinch of sea salt
ADD-INs: 2/3 cup slivered almonds (roast raw slivered almonds in oven to bring out almond flavor) or add 2/3 cup dark chocolate chips (or….whatever you want!)
My directions are the same as above except for a few things….
- Combine butter and sugar together (I use a hand beater with whisk tools). Then add eggs, ONE AT A TIME, blending after adding each one. Add extract (if using).
- GRADUALLY add flour to creamy egg mixture. Then stir in add-ins (almonds, chocolate, etc….).
- CHILL dough in refrigerator for at least 30 minutes. Then form dough into (3) separate “mounds”. I just use my hands to shape them and separate them, using flour to help with the stickiness.
- Brush EGG WASH over mounds. This will give it a golden brown, shiny exterior.
- Ideally, bake mounds one at a time but you could maybe put 2 on a cookie sheet. You don’t want them to touch each other. (If they do, that’s okay, it just will have a flattened edge from where you separate it).
- Bake mounds separately at for 40 minutes each. Let cool for 15 minutes.
- Use bread knife (serrated edge) to cut at an angle, in a sea-saw, slow motion. Like sawing wood.
- Place Biscotti cut side down on cookie sheet, bake for 10 MINUTES, then flip the biscotti and bake for another 10 MINUTES.
- Allow to cool completely, use a wire rack which stops the cooking and allows air to flow around it.
Susan Aubin on
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It depends on how many pieces you cut! But it should be 1-2 trays full!
jovial foods on
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Thank you for the feedback! :)
jovial foods on
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My batter spread across the whole pan and I ended up with 8 inch pieces of biscotti. A little unwieldy but still tasted good. I used pistachios and dried cherries.
Lisa on