


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.