*This post was sponsored by Hockley Valley
Are you a crunchy cookie fan? I certainly am, and biscotti are the queens of the crunchy cookie world. The name for these traditional Italian cookies means “twice baked”, as that is how they get their signature crunch. Perfect for dunking into a coffee or tea, the texture of a biscotti keeps it from crumbling to pieces when dipped in hot liquid. Most biscotti feel like they could nearly break your teeth, but using a low-gluten spelt flour makes them much lighter and airier, and less dense, while still being crisp. These cookies can last up to a week, in a covered container on your counter. I actually like when they get a little stale! It just makes them even more crunchy. Try pairing one with your morning coffee/espresso or afternoon tea for a real treat.
If you’ve never made biscotti before, the cooking method may seem a bit odd; baking such a large pile of dough and expecting it to turn into cookies. But trust me, they are so simple and easy to prepare, and tend to be very forgiving. Biscotti traditionally contain all kinds of flavorings, from nuts to dried fruit, chocolate drizzles, cinnamon, or citrus zests. If you have a nut allergy like I do, try using shelled sunflower or pumpkin seeds instead. And if you don’t want to add any extra flavorings, they taste just as lovely left plain.
I buy my Hockley Valley flour from Loblaws (in the Natural Foods aisle).
Free from: peanuts, nuts, dairy, soy, fish, shellfish
Alternatives: You may use your preferred allergy-safe vegan butter in place of lard if you choose
3/4 cup lard
1 tbsp. olive oil
1/3 cup organic honey
1/2 cup powdered sugar
1 large egg
1/2 tsp pure vanilla extract
pinch of salt
2 cups Hockley Valley Light Spelt Flour
1/4 tsp baking soda
1/2 tsp baking powder
optional: 1/2 cup mixed dried fruit, such as raisins, cranberries, and chopped apricots
Preheat the oven to 375F and line a baking sheet with parchment paper.
Cream the lard, olive oil, honey, and sugar in a large bowl using an electric mixer. Add the sugar and beat until fluffy. Add the egg and vanilla and beat well. Add the salt, Hockley Valley Light Spelt Flour, baking soda, and baking powder and beat until combined. Fold in the dried fruit.
Form the dough into 2 long oblong shapes, each approximately 6.5 inches long x 4 inches wide. Leave room for them to expand on the pan. Bale for 18 minutes, then remove from the oven and slice each oblong into 9 - 10 even slices, width-wise. Turn each cookie on its side and return to the oven at 400F and bake for an additional 7 - 9 minutes, or until crispy and golden brown.
Optional: dip or drizzle with (allergen-free, such as Enjoy Life) chocolate, drizzle with lemon glaze, sprinkle with cinnamon, or some combination of all of these flavorings! I like to sprinkle cinnamon over the hot cookies, then drizzle them with chocolate.
Makes 18 - 20 biscotti