Spelt and Orange Biscotti
Category: Desserts
Yield: 30 servings
Ingredients
| Ingredient | Quantity |
|---|---|
| All-purpose flour | 200g |
| Spelt flour | 150g |
| Almond flour | 50g |
| Butter (cubed) | 200g |
| Brown sugar | 150g |
| Eggs | 110g |
| Lemon zest | ½ lemon |
| Salt | A pinch |
| Orange marmalade | 200g |
| White chocolate | 50g |
Instructions
To prepare these Spelt and Orange Biscotti, start by making the dough. In the bowl of a stand mixer fitted with a leaf attachment, combine the all-purpose flour, spelt flour, and almond flour. Add the cubed butter, brown sugar, eggs, salt, and lemon zest. Mix until the dough is smooth and uniform.
Once the dough is ready, transfer it to a lightly floured work surface. Let the dough rest in the refrigerator for about one hour to firm up.
After the resting period, divide the dough in half. Wrap one half of the dough in plastic wrap and place it back in the refrigerator. Roll out the remaining dough on a floured surface to about ½ cm thickness, creating a rectangle shape.
Fill a pastry bag with the orange marmalade, and pipe small dollops of marmalade onto the dough, spacing them about 5 cm apart. Take the second half of the dough from the fridge, roll it out the same way, and carefully lay it on top of the marmalade-filled dough. Gently press down on the dough to ensure the layers adhere well.
Using a 6 cm fluted cookie cutter, press it gently onto each dollop of marmalade to form the biscotti shape. Place the cookies on a baking tray lined with parchment paper.
Let the biscotti cool completely. Once cooled, melt the white chocolate and transfer it into a piping bag. Cut a tiny bit off the tip of the piping bag and drizzle the melted chocolate over the biscotti in a zigzag pattern.
Decorate all the biscotti and allow the white chocolate to set before serving. Enjoy these delightful treats with a rich blend of orange marmalade and the smooth sweetness of white chocolate.
