Kamut Flour Biscotti
This simple Kamut Flour Biscotti is made using the ancient grain, Kamut flour, which gives this a unique, nutty, and delicious flavor! Quick, easy, and perfectly crispy, you'll fall in love with this unique biscotti recipe!
If you're looking for more cookie recipes, check out some of my other favorites like Kamut Flour Chocolate Chip Cookies, Eggless Chocolate Chip Sugar Cookies, Vegan Sourdough Chocolate Chip Cookies, or Kamut Flour Shortbread Cookies.
A Quick Look At The Recipe
- Recipe Name: Kamut Flour Biscotti
- Ready In: 1 hour 17 minutes
- Makes: 12 biscotti
- Main Ingredients: salted butter, cane sugar, eggs, Kamut flour
- Flavor Profile: buttery, lightly sweet, a little nutty
- Dietary Info: no seed oils
- Difficulty: Medium
- Why You’ll Love It: Elevated vanilla biscotti
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Why You'll Love This Recipe
- Sweet & Nutty Flavor: My Kamut Flour Chocolate Chip Cookies is one of the most popular recipes on my site. I love using Kamut flour in baking as it gives baked goods such a good flavor that is nutty and sweet – it is one of those things that makes you say I can’t quite put my finger on what it is, but it’s so good! This ancient grain gives baked goods a very unique, nutty, and sweet flavor that is unmatched!
- Wholesome: Kamut flour is an ancient grain. This flour also has a little higher protein content than all purpose flour in addition to it's wonderful flavor!
- Crispy & Sweet: This easy biscotti recipe is crispy and sweet. It's lightly sweetened, which makes it perfect for dipping in a big glass of milk. So, if you are a dipping cookie person, this recipe is one you will love!
What is Kamut flour?
Kamut flour is an ancient grain that's made from Khorasan wheat. This ancient grain is an amber wheat and is closely related to durum wheat. Kamut is the only brand that guarantees the preservation of this ancient strain of wheat. Kamut flour is a healthier choice than all purpose flour as it has more protein and whole grains. So if you’re looking to get more out eating wheat, Kamut flour is a great choice!
Ingredients
- Butter: I use Organic Valley Salted Butter, which is a favorite of mine. If you want to use unsalted, that's okay too, just add 1/4 teaspoon of salt.
- Cane Sugar: I use organic cane sugar, this allows the Kamut flavor to shine through with a little sweetness.
- Eggs: Be sure to use large eggs. Using too small eggs can result in dry biscotti, too large can result in flat biscotti.
- Kamut Flour: I use Food to Live Organic Kamut flour. Not all Kamut flour is created equal though, just like all ingredients. I've tried other brands and have been disappointed in the flavor, but this one I love.
- Baking Powder: You'll need baking powder because there is no acid in this recipe. For more info on leavening agents, read my post the Difference Between Baking Soda and Baking Powder.
*For a full list of ingredients and measurements, visit the recipe card below.
Baker's Tips
- Always weigh ingredients for the best results.
- Make sure to let the biscotti rest long enough so it will slice easily. It's okay if you need to wait a few more minutes! You want to have nice clean cuts and not break the biscotti.
- Be sure to bake biscotti until it's crispy, even if it means a few more minutes. All ovens are a bit different and it's okay to bake a few minutes longer if needed.
- Store biscotti in a cool, dry place so it stays crispy.
- You can freeze biscotti in an airtight container for up to 3 months. Just thaw and enjoy!
- High Altitude — Bake at 350°F for for 35 minutes or until the middle looks set but not completely done, then remove and let rest for 15 to 20 minutes. Cut as instructed and bake again for 15 minutes.
How to Make Kamut Flour Biscotti
- Preheat the oven to 350°F. Line a baking sheet with parchment paper. To make the dough: In the bowl of a stand mixer fitted with the paddle attachment, add the butter, 170 grams of cane sugar, and vanilla extract.
- Mix on low until combined and there are no chunks of butter.
- Add the eggs and mix just slightly, enough to break the yolks.
- Add the all purpose flour, Kamut flour, baking powder, ands sea salt in that order.
- Mix on low until a stiff dough forms.
- Using your hands form a large log out of the cookie dough and flatten slightly so it’s about 1-inch thick, it should be about 12 x 3 inches. Sprinkle the 2 tablespoons of cane sugar on top of the log.
- Bake for 40 minutes or until the middle looks set, but not completely done. Remove from oven and let rest for 15 to 20 minutes.
- Trim off the edges, then slice into 12 pieces, separate them, and bake again for 20 minutes. Allow to cool completely on the baking sheet. (If you're baking at high altitude, be sure to check the Notes at the bottom of the recipe for high altitude baking instructions).
Recipe FAQ's
Biscotti is baked twice to get that signature crispy, crunchy texture. Because it's first baked in a log, it needs to be sliced, therefore, baked again so those edges and center of the pieces can become crispy.
Kamut flour is the brand name for the ancient grain, khorasan wheat. Kamut flour has been preserved from hybridization or modification and is always organically grown! This specialty flour is high in protein and it brings a sweet and nutty flavor to baked goods that is unmatched!
Yes, because Kamut flour is organically grown and it has been preserved from any modifications. It also has a higher protein content than all purpose flour.
You can use Kamut flour for a variety of baked goods, sweet or savory! It is similar to whole wheat flour, all purpose flour, and pastry flour. So it can be used in things like cookies, biscotti, waffles, cinnamon rolls, cakes, breads, and more! This amazing ancient grain flour is a great flour for baking!
No, Kamut flour is incredibly similar to all purpose flour in texture.
You can, but then you'll just be making plain vanilla biscotti. The magic in this recipe is using Kamut flour for that nutty, slightly sweet flavor you can't get with all purpose flour.
Unfortunately no, Kamut flour is not gluten free. So if you follow a gluten free diet then this recipe just isn’t for you as there is no substitute for this flavor as far as gluten free flours go (at least that I have tried yet!).
Biscotti dough should be somewhat stiff so it can be formed into a log and not have too much spread when baking. If it's so stiff that you can't do this, then something went wrong, most likely with measuring. Be sure to use a digital food scale for accurate measuring every time. And watch the video so you can see exactly how the dough should look.
Eggs that are too large can cause biscotti to spread more. While eggs are labeled with size, large eggs can still vary in weight. So, if you have larger eggs than necessary, biscotti can spread more. At my bakery, we weighed all eggs for this reason as it helped ensure we never messed up a recipe. One large egg should weigh 50 grams. You can crack, beat and weigh eggs for this recipe to ensure you get the right amount. Because e're using 2 eggs, you'll need 100 grams of eggs. If you have extras, you can cook them up in some olive oil and use as a food topper or treat for your dog! Or, you can save in an airtight container in the fridge for breakfast tomorrow.
You can, but you'll just be making plain vanilla biscotti. The real magic in this recipe is using the Kamut flour for the added flavor.
If you didn't bake it long enough it can be soft instead of crunchy in the centers. Also, if you slice your pieces too thick, they won't be able to bake enough in the centers either.
Look for golden brown edges, cracked top, and dry sides.
This will last for about a week, stored in a cool dry place. I usually just leave it out at room temperature on a plate on the counter while we enjoy it for the week.
Biscotti needs to be stored in a cool, dry place to stay crispy. Don't store it in an airtight container as it can become soggy.
Yes, just store in an airtight container or freezer safe bag (I know, this is contrary to what I said above, but we're freezing 🙂 and you can freeze it for up to 3 months.
Ways to Enjoy Kamut Flour Biscotti
- Enjoy with a big glass of milk or your favorite tea. I love this with herbal tea as an after dinner treat.
- Cozy up with a mug of Coconut Hot Chocolate, Chai Tea Hot Chocolate, or Bone Broth Hot Cocoa.
- Dip in a Bone Broth Chocolate Milkshake or Vegan Blueberry Milkshake.
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Kamut Flour Biscotti
Equipment
- Digital Food Scale
- Stand Mixer
- Half Sheet Pan
- Parchment Paper Sheets
Ingredients
Dough
- 113 grams salted butter softened
- 170 grams cane sugar
- 1 ½ teaspoons vanilla extract
- 2 large eggs
- 191 grams all purpose flour
- 71 grams Kamut flour
- 1 ½ teaspoons baking powder
- ½ teaspoon fine sea salt
Topping
- 28 grams cane sugar
Instructions
- Preheat the oven to 350°F. Line a baking sheet with parchment paper.
- To make the dough: In the bowl of a stand mixer fitted with the paddle attachment, add the butter, 170 grams of cane sugar, vanilla extract, and mix on low until combined and there are no chunks of butter. Add the eggs and mix just slightly, enough to break the yolks.
- Add the all purpose flour, Kamut flour, baking powder, and sea salt in that order and mix on low until a stiff dough forms.
- Using your hands form a large log out of the cookie dough and flatten slightly so it’s about 1-inch thick, it should be about 12 x 3 inches. Sprinkle the 2 tablespoons of cane sugar on top of the log.
- Bake for 40 minutes or until the middle looks set, but not completely done.
- Remove from oven and let rest for 15 to 20 minutes. Trim off the edges, then slice into 12 pieces, separate them, and bake again for 20 minutes. Allow to cool completely on the baking sheet.
- Store in a cool dry place for up to 7 days.
Video
Notes
- Always weigh ingredients for the best results.
- Make sure to let the biscotti rest long enough so it will slice easily. It's okay if you need to wait a few more minutes! You want to have nice clean cuts and not break the biscotti.
- Be sure to bake biscotti until it's crispy, even if it means a few more minutes. All ovens are a bit different and it's okay to bake a few minutes longer if needed.
- Store biscotti in a cool, dry place so it stays crispy.
- You can freeze biscotti in an airtight container for up to 3 months. Just thaw and enjoy!
- High Altitude — Bake at 350°F for for 35 minutes or until the middle looks set but not completely done, then remove and let rest for 15 to 20 minutes. Cut as instructed and bake again for 15 minutes.
Nutrition
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The addition of Kamut flour gives this biscotti a unique and delicious flavor, we’re obsessed! Plus it’s a little healthier too!
You knocked it out of the park again. All of your biscottis are incredible.