Biscotti means “twice-cooked,” referring to the traditional method of baking the dough once as a loaf, slicing it, and then baking it again to dry and crisp the cookies. This technique dates back to ancient Rome, when twice-baked breads were made to be sturdy and long-lasting for travel, and the tradition eventually evolved into the almond biscotti we know today in Italy. They remind me of the Indian rusk, which are also baked twice to create a dry, crisp texture that is perfect for dipping into a warm cup of chai.
For this version, I use eggs and sprouted spelt flour as the base, with orange, rosewater, cardamom, and cacao adding a little Indian-inspired twist to the classic Italian cookie. You can easily make these gluten-free by swapping in a gluten-free flour such as oat, rice flour, and almond flour, or a 1-1 GF baking blend. As with all treats, these are best enjoyed in moderation during the daytime, ideally with a warm cup of tea.
PREP: 20 min | COOK: 35–40 min | YIELD: 10 biscotti
Ingredients
2 organic, local eggs
1 cup coconut sugar
2 tablespoons fresh orange juice
2 tablespoons orange zest
3 tablespoons rosewater
3 cups spelt flour (or gluten-free oat flour)
1 teaspoon aluminum-free baking powder
1 tablespoon ground cardamom
¼ tsp mineral salt
Chocolate Glaze:
½ cup coconut oil
¾ cup raw cacao powder
1/3 cup maple syrup
½ teaspoon cardamom
½ teaspoon rosewater
Pinch mineral salt
Toppings:
2 tablespoons orange zest
2 tablespoons crushed rose petals (culinary-grade)
2 tablespoons finely chopped pistachios
Instructions
Biscotti: Preheat the oven to 350°F and line a baking sheet with parchment paper.
In a large bowl, whisk the eggs, coconut sugar, orange juice, orange zest, and rosewater until well combined and slightly aerated. Add the spelt flour, baking powder, cardamom, and salt. Stir until a soft dough forms.
Transfer the dough to a lightly floured surface and gently shape it into a log about 8–10 inches long, 1 inch high, and 3–4 inches wide. Place it diagonally on the prepared baking sheet. Bake for 20–22 minutes, until the loaf is golden and firm to the touch. Remove from the oven and let cool for 5–10 minutes.
Using a sharp serrated knife, cut the loaf diagonally into 10 slices, about 1 inch thick. Arrange the slices cut-side up on the baking sheet and return to the oven. Bake for another 12–15 minutes, then turn off the oven and leave the biscotti inside for 10–15 minutes to continue drying. They should be crisp throughout. Transfer to a wire rack and cool completely.
Chocolate Glaze: Add the coconut oil, cacao powder, maple syrup, cardamom, rosewater, and salt to a high-speed blender. Blend until smooth and glossy. If the glaze is too thin, add a little more cacao powder and blend again.
Dip one end of each cooled biscotti into the chocolate glaze, using a spoon to spread it evenly. Sprinkle with pistachios, orange zest, and crushed rose petals. Place in the refrigerator for 10–15 minutes to firm the glaze, especially in a warm climate. Store in an airtight container.
Cooking Notes
Baking Notes: Let the first-baked loaf rest for 5–10 minutes before slicing. A serrated knife will give you cleaner cuts and help prevent the loaf from crumbling before the second bake. The second bake and resting time in the warm oven are what give biscotti their signature crisp texture. If they are still soft in the center, return them to a low oven for another 5–10 minutes.
Chocolate Glaze Notes: You can substitute a dark chocolate bar for the homemade glaze. Melt chopped chocolate gently in a double boiler, then dip the cooled biscotti and finish with the pistachios, orange zest, and rose petals. The homemade coconut oil glaze is not tempered, so it will remain softer and is more sensitive to warm temperatures.
Sugar Notes: I like baking with coconut sugar and date sugar because they have a lower glycemic index than refined white sugar. You can also use other unrefined sugars, such as maple sugar or raw cane sugar (panela, jaggery, muscavado, etc), depending on what you have on hand.
Dosha Notes
V: Enjoy with a warm cup of chai
P: Enjoy as an afternoon snack
K: Add ½ teaspoon ground ginger
Nutrition
(Per serving)
Calories: 295–310 kcal
Protein: 6–7 g
Fat: 8–10 g
Carbs: 48–52 g
Sugar: 28–31 g
Fiber: 3–4 g
Shop Kitchen Essentials
Spelt Flour
Coconut Sugar
Rosewater
Ground Cardamom
