Italian Biscotti | Crispy Spelt Pastry

Preheat the oven to 180 °C and line a baking sheet with parchment paper.

Place spelt flour, raw cane sugar, soft butter, baking powder, the egg, ground nutmeg, and a pinch of salt in a large bowl. Process all ingredients into a smooth dough. Form the dough on the baking sheet into a flat loaf (approx. 1.5 cm high) and bake for 25 minutes at 175–180 °C.

Remove the baking sheet from the oven. Cut the warm loaf diagonally into slices about 1 cm thick with a bread knife. Place the slices flat on the baking sheet and bake again for 5 minutes at 175–180 °C. Then turn the biscotti and bake them for another 5 minutes until golden brown.