A gift for new customers

Tap the coupon – we'll add the discount for your first order straight to your basket.

€20.00

Redeem discount

Valid for your first order.

Italian Biscotti | Crispy Spelt Pastry

Name: Italian Biscotti | Crispy Spelt Pastry
Yield: 10 pieces
Cuisine: Italienische Küche
Ingredients: 120 g spelt flour Type 630; 50 g raw cane sugar; 30 g unsalted butter (room temperature); 1/2 tsp baking powder; 1 organic egg (size M); 1/8 tsp ground nutmeg; 1 pinch table salt

(0)

Under an hour

Knuspr-Küche

Genießen Sie den Geschmack Italiens mit diesen knusprigen Biscotti aus Dinkelmehl. Diese traditionellen, doppelt gebackenen Kekse sind die perfekte, gesündere Begleitung zu Ihrem Espresso oder Tee. Durch die Verwendung von Dinkelvollkornmehl und Rohrohrzucker erhalten sie eine feine nussige Note und eine wunderbare Textur, die zum Eintunken einlädt. Ein einfaches Rezept für authentischen Genuss ohne schlechtes Gewissen!

Ingredients

Price per portion:€ 0.11

Ingredients

Select all ingredients

Spelt flour 120 g Dinkelmehl Type 630

Brown cane sugar PL 50 g Rohrohrzucker

Unsalted butter 30 g Butter ungesalzen (Zimmertemperatur)

Baking powder 1/2 TL Backpulver

Eggs (pack of 10) 1 Bio-Ei (Größe M)

Ground nutmeg 1/8 TL Muskatnuss gemahlen

You probably have at home

Salt 1 Prise Speisesalz

Preparation method

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.