Kamut Flour Biscotti
This classic biscotti is taken up a notch with the addition of Kamut flour. The subtle sweet and nuttiness of this ancient grain flour will make you coming back for more of this amazing 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
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.
Nutrition
Calories: 223kcalCarbohydrates: 33gProtein: 3gFat: 9gSaturated Fat: 5gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gTrans Fat: 0.3gCholesterol: 48mgSodium: 222mgPotassium: 37mgFiber: 1gSugar: 17gVitamin A: 275IUCalcium: 39mgIron: 1mg
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