Spelt and Orange Cookies
- Vegetarian
- Difficulty: Easy
- Prep time: 45 min
- Cook time: 25 min
- Makes: 30 pieces
- Cost: Low
- Note + 1 h of resting in the refrigerator
PRESENTATION
Spelt and orange biscotti. So good. They hail from central and northern Italy, where bakers have truly nailed the use of farro flour. This ancient grain, spelt, gives these cookies a special twist. Seriously. You get a crispy bite outside, but, you know, the creamy middle is where the magic is. Italians love farro in baked goodies like focaccia and pan brioche, but it’s in these orange biscotti that it really, really shines. The flavor? Nutty and aromatic, with a bright kick of orange. Super refreshing. And look, a drizzle of white chocolate adds that sweet finish—pretty much perfection. Customize to your heart’s content—try homemade marmalade, hazelnut spread, or whatever your sweet tooth desires.
In central Italian homes, especially during the holidays, these spelt and orange biscotti sit pretty next to coffee or tea. They’re like other twice-baked cookies, but that farro flour gives a slightly chewy, moist center while the outside stays golden and crunchy. And here’s the thing, this recipe is yours to play with. Add nuts, switch the filling, or go wild with different chocolates. People say this easy healthy biscotti recipe feels both special and homey. The tangy orange perfectly balances the creamy center, making these Italian cookies really hit the spot.
Share a batch with friends or family—it just feels right. Everyone gets to choose their favorite filling—which is great. It’s the kind of treat that makes any day better and brings a taste of Italian baking right to your kitchen. Enjoy the blend of flavors and that comforting aroma filling your home, making every bite a little celebration of Italian heritage. For real, it’s like a mini party in your mouth!
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INGREDIENTS
- Ingredients for 30 cookies
- Type 00 flour 1.6 cups (200 g)
- Spelt flour 1 ¼ cup (150 g)
- Almond flour ½ cup (50 g)
- Butter 0.9 cup (200 g) - cold
- Brown sugar 0.67 cup (150 g) - white
- Eggs 3.9 oz (110 g) - (about 2)
- Lemon peel ½
- Fine salt 1 pinch
- for filling and decorating
- Orange marmelade 0.63 cup (200 g)
- White chocolate 1.75 oz (50 g)
How to prepare Spelt and Orange Cookies
To prepare the spelt and orange cookies, first start by making the dough. Pour into the bowl of a stand mixer fitted with a paddle attachment the all-purpose flour 1, the spelt flour 2, and the white cane sugar 3.
Then add the butter cut into cubes 4 and work the mixture until you get a sandy texture 5. Add the almond flour 6
and the eggs 7. Mix everything until you get a uniform mixture 8, then add the salt 9
and the lemon zest 10. Work the mixture again and transfer the dough to a lightly floured surface 11 and wrap it in plastic wrap 12. Place in the fridge to rest for about 1 hour.
After the resting time, transfer the dough to a floured surface and divide it in half 13. Wrap one half again in plastic wrap and place it in the fridge. Then roll out the remaining dough to form a rectangle about 1/4 inch thick 14. Transfer the orange jam into a pastry bag 15
and use it to make small mounds on the dough rectangle, spacing them about 2 inches apart (16-17). Take the reserved dough and roll it out as well 18: you should get a rectangle of the same size as the previous one, still 1/4 inch thick.
Using a little flour, roll it onto a rolling pin and place it over the other, covering it completely (19-20). Gently pressing with your hands, adhere the dough well around the jam 21.
Place a 2 1/2 inch fluted cutter in the center of each dome and cut out your cookies 22. Arrange them on a baking sheet lined with parchment paper 23 and bake in a preheated static oven at 350°F on the middle shelf for 20 minutes. Then switch to the fan setting and finish baking for another 5 minutes. If you don't have a fan oven, you can increase the temperature to 365°F-375°F to brown them more, always for 5 minutes. When they are well browned, remove your spelt and orange cookies 24 from the oven and let them cool completely.
Only when they are completely cool can you proceed with the decoration. Chop the white chocolate 25 and melt it in a double boiler 26. Then transfer it to a parchment paper cone 27
and close the end 28. Cut a tiny bit off the tip of the cone and use it to decorate the cookies, squeezing the chocolate in a zigzag pattern 29. Repeat on all the other cookies 30 and refrigerate for at least 5 minutes to let the chocolate dry before serving. Your spelt and orange cookies are ready to enjoy!