Jump to Recipe·Print Recipe
This homemade Einkorn Biscotti is naturally sweetened, healthy & SO easy! Enjoy 3 ways – triple chocolate, cranberry orange & vanilla bean! Perfect for breakfast with my overnight einkorn coffee cake and a hot cinnamon dolce latte!
Several years ago we spent the Christmas holidays with my husband’s family on the East Coast. My crunchy sister-in-law made biscotti and every morning, I enjoyed a piece with my coffee.
Coming home after the new year to simple bowls of soaked oatmeal and fresh fruit crumbles made me ask a life-altering question:
Is it REALLY necessary to limit our intake of cookies with breakfast to just one month a year?
Somehow that doesn’t quite seem fair…
As a mom and a real foodie, I get the reasoning behind it. Traditionally speaking, cookies are made with sugar and white flour and other ingredients that don’t necessarily qualify as healthy. They’re not exactly the ideal way to fuel the body for the day ahead.
BUT… if there was a way to make these cookies with better, more wholesome and nourishing ingredients, then it would be perfectly fine, right?
That’s exactly what these einkorn biscotti recipes are!
They’re made with einkorn wheat, an ancient grain that is easy to digest when compared to modern wheat. In fact, many people who are sensitive or intolerant to gluten can eat einkorn!
They’re also naturally sweetened with honey and maple syrup, so it’s no different than a bowl of oatmeal topped with either in my opinion! Except that they taste SO MUCH BETTER than a bowl of oatmeal!
And that’s how I knew these einkorn biscotti were utterly amazing.
Homemade Einkorn Biscotti Recipe – 3 Ways!
Not only are these biscotti cookies delicious, they’re also:
- Easy. The recipe is really simple and can easily be multiplied if you want to have a lot on hand for a party or because your husband (and kids) are biscotti monsters.
- Lightly sweet. With less than 1 tablespoon of sweetener per cookie, they’re just sweet enough to be worthy of cookie status without feeling like you’re eating a bowl of sugar with your coffee, tea or homemade hot chocolate.
- Healthier. Made with einkorn flour, biscotti cookies actually become wholesome and nourishing to eat!
Ingredients for these Einkorn Biscotti Recipes
There are three different biscotti variations for you to try. All three recipes are amazing, so feel free to mix and match for variety and fun!
Triple chocolate biscotti
They’re made with cocoa powder, dark chocolate chips and drizzled with additional chocolate. These are an indulgent treat. The sliced almonds are a nice touch, and the orange zest very subtly enhances the richness of the cocoa.
- honey
- maple syrup
- unsalted butter
- egg
- vanilla extract
- almond extract
- orange zest (approx half of one medium orange)
- baking powder
- baking soda
- large granule salt (1/8 tsp table salt)
- cocoa powder
- einkorn flour
- sliced almonds
- dark chocolate chips (I used these)
Vanilla Bean Biscotti
Grinding up vanilla beans is an EXCELLENT way to reduce food waste and enhance foods with the flavor of vanilla. I chose to dip these in dark chocolate, sprinkle them with sea salt and garnish with sliced almonds. The combination of dark chocolate and sea salt complements the simple flavor of the cookie so well.
- honey
- maple syrup
- unsalted butter
- egg
- vanilla extract
- almond extract
- ground vanilla beans
- baking powder
- baking soda
- large granule salt (1/8 tsp table salt)
- einkorn flour
- sliced almonds
Cranberry Orange Biscotti
Cranberry and orange are the perfect combination of Christmas in one bite. There’s just enough orange, and just enough cranberry. Not too sweet and just a tiny slight tang that you’ve come to know and love when you happen to bite directly into a cranberry.
- honey
- maple syrup
- unsalted butter
- egg
- vanilla extract
- orange zest (approx one medium orange)
- baking powder
- baking soda
- large granule salt (1/8 tsp table salt)
- einkorn flour
- dried cranberries
How to make biscotti from scratch
The method is nearly the same for all three recipes. You’re only adding different ingredients after you add the eggs and the extracts.
- Preheat oven to 325F.
- In the bowl of a stand mixer or in a large bowl using a hand mixer, beat honey and maple syrup with butter until light in color and creamy.
- Add egg and extracts and beat well.
For triple chocolate biscotti
- Add zest, baking powder, baking soda, cocoa powder and einkorn flour and mix until all the ingredients are incorporated well. The batter should look dull in color, not shiny. If the batter is shiny, add 1 Tbsp of flour and mix well. You can add 1 additional Tbsp of flour if needed, but do not add more than this.
- Stir in almonds and dark chocolate chips.
For vanilla bean biscotti
- Add ground vanilla beans, baking powder, baking soda, einkorn flour and mix until all the ingredients are incorporated well. The batter should look dull in color, not shiny. If the batter is shiny, add 1 Tbsp of flour and mix well. You can add 1 additional Tbsp of flour if needed, but do not add more than this.
- Stir in almonds.
For cranberry orange biscotti
- Add zest, baking powder, baking soda and 1 1/2 cups of einkorn flour and mix until all the ingredients are incorporated well. The batter should look dull in color, not shiny. If the batter is shiny, add 2 Tbsp of flour and mix well. You can add 1-2 additional Tbsp of flour if needed, but do not add more than 4 additional tablespoons.
- Stir in dried cranberries.
Continue with this method for all 3 biscotti recipes:
- Allow the batter to sit undisturbed for 5 minutes. Meanwhile, prepare your baking sheet with parchment paper or a baking mat.
- Using a spatula, scrape dough onto the lined baking sheet.
- Lightly wet your hands and mold into a rectangle. Re-wet your hands as needed.
- Bake in the oven for 25-30 minutes, or until the edges are medium golden brown.
- Remove from the oven and set on a cooling rack for one full hour.
- Reduce the oven temperature to 275F.
- Carefully remove the baked cookie from the lined baking mat and place on a cutting board.
- Using a long, sharp serrated knife, cut the cookie into 10 pieces, each approximately 1 inch wide thickness.
- Place the cookies cut-side down on the same cookie sheet you just used. Bake in the oven for 20 minutes. Flip each cookie over and bake for an additional 20 minutes.
- At this point, the biscotti can be removed from the oven and placed on a cooling rack to cool completely. OR, if you want super-duper crunchy cookies, use a wooden spoon to crack the oven door and allow the cookies to cool overnight in the oven. Dip in chocolate.
Dipping the Biscotti Cookies in Chocolate
- Place a medium glass bowl over a medium pot filled with water, and bring the water to a boil.
- Melt the chocolate in the bowl, reducing the heat to medium and stirring often. When the chocolate has melted, either lift up one end of the bowl to create a pool of chocolate for dipping, or scoop the melted chocolate into a quart freezer-safe bag for drizzling.
- Allow biscotti to cool and chocolate to harden on parchment paper at either room temperature or you can place them in the fridge to cool quicker.
- Cookies can be stored in an airtight container with a lid, in a single layer.
Additional Recipe Tips
I use the width of my knife to help guide my slices. I lay the knife down flat and line up the dull edge of the knife with the edge of the rectangle. Then lift the knife up onto the sharp edge and cut. Repeat down the cookie.
If you plan to dip your biscotti in chocolate, it’s very important to use quality chocolate. I tried using three different types of chocolate – no-brand white chocolate candy bar, Nestle semi-sweet chocolate chips, and Ghiradelli dark chocolate chips – and the melt was best in the Ghiradelli. The lesser quality chocolate solidified as soon as I removed them from the stove! Plus the better quality chocolate tasted better. 🙂
Not sure where to buy Einkorn?
- I buy whole einkorn berries from Young Living because they have the cheapest price!
- The second best price is these einkorn berries on Amazon.
- If you don’t have a grain mill to grind your own flour, you can buy whole wheat einkorn flour or this 3-pack on Amazon.
- Here’s the all-purpose Einkorn flour I use. You can find it on Amazon.
More Easy Einkorn Recipes
- Classic Pumpkin Bread
- Einkorn English Muffins
- Sweet Potato Biscuits
- Overnight Einkorn Coffee Cake
Fight Inflation Workshop
Sign up for my FREE Fight Inflation Workshop and learn simple strategies to save money, even with rising food costs!
Homemade Einkorn Biscotti Recipes
Homemade Einkorn Biscotti is naturally sweetened, healthy & SO easy! Enjoy 3 ways – triple chocolate, cranberry orange & vanilla bean! Perfect for breakfast with my overnight einkorn coffee cake and a hot cinnamon dolce latte!
- Author: Tiffany
- Prep Time: 1 hour 20 mins
- Cook Time: 1 hour 10 min
- Total Time: 2 hours, 30 min
- Yield: 10 1x
- Category: Breakfast
- Method: Oven
- Cuisine: American
Ingredients
Scale
Triple Chocolate Biscotti
- 1/4 cup honey
- 1/4 cup maple syrup
- 4 Tbsp unsalted butter (room temperature)
- 1 egg
- 1/4 tsp vanilla extract
- 1/4 tsp almond extract
- 1 Tbsp orange zest (approx half of one medium orange)
- 1/4 tsp baking powder
- 1/4 tsp baking soda
- 1/4 tsp large granule salt (1/8 tsp table salt)
- 4 Tbsp cocoa powder
- 1 1/2 cups einkorn flour*
- 1/4 cup sliced almonds
- 1/4 cup dark chocolate chips (I used these)
Vanilla Bean Biscotti
- 1/4 cup honey
- 1/4 cup maple syrup
- 4 Tbsp unsalted butter
- 1 egg
- 1/2 tsp vanilla extract
- 1/2 tsp almond extract
- 1 tsp ground vanilla beans
- 1/4 tsp baking powder
- 1/4 tsp baking soda
- 1/4 tsp large granule salt (1/8 tsp table salt)
- 1 1/2 cups + 2–4 Tbsp as needed einkorn flour*
- 1/2 cup sliced almonds
Cranberry Orange Biscotti
- 1/4 cup honey
- 1/4 cup maple syrup
- 4 Tbsp unsalted butter
- 1 egg
- 1/4 tsp vanilla extract
- 2 Tbsp orange zest (approx one medium orange)
- 1/4 tsp baking powder
- 1/4 tsp baking soda
- 1/4 tsp large granule salt (1/8 tsp table salt)
- 1 1/2 cups + 2–4 Tbsp einkorn flour*
- 1/4 cup dried cranberries
Instructions
Triple Chocolate Biscotti
- Preheat oven to 325F.
- In the bowl of a stand mixer or in a large bowl using a hand mixer, beat honey and maple syrup with butter until light in color and creamy.
- Add egg and extracts and beat well.
- Add zest, baking powder, baking soda, cocoa powder and einkorn flour and mix until all the ingredients are incorporated well. The batter should look a lot like a tub of frosting, dull in color and not shiny. If the batter is shiny, add 1 Tbsp of flour and mix well. You can add 1 additional Tbsp of flour if needed, but do not add more than this.
- Stir in almonds and dark chocolate chips.
- Allow batter to sit undisturbed for 5 minutes. Meanwhile, prepare your baking sheet with parchment paper or a baking mat.
- Using a spatula, scrape dough onto the lined baking sheet.
- Lightly wet your hands and mold into a rectangle approximately 9″ long, 1″ high and 4″ wide. Re-wet your hands as needed. Your rectangle can be longer, but do not make it any wider than 4″.
- Bake in the oven for 25-30 minutes, or until the edges are medium golden brown and the cookie is cooked all the way through in the middle. (When the cookie is ready, the top will form tiny cracks and it will lightly spring back when you touch it. This will happen first on the edges, but you want this to happen in the center of the cookie too. Mine took exactly 30 minutes to reach this point.)
- Remove from the oven and set on a cooling rack (or someplace else that’s cool and has airflow underneath) and allow to cool undisturbed for at least one full hour.
- Reduce the oven temperature to 275F.
- Carefully remove the baked cookie from the lined baking mat and place on a cutting board.
- Using a long, sharp serrated knife, cut the cookie into 10 pieces, each approximately 1″ wide.
- Place the cookies cut-side down on the same cookie sheet you just used. Bake in the oven for 20 minutes. Flip each cookie over and bake for an additional 20 minutes.
- At this point, the biscotti can be removed from the oven and placed on a cooling rack to cool. OR, if you want super-duper crunchy cookies, use a wooden spoon to crack the oven door and allow the cookies to cool overnight in the oven.
Dipping the Biscotti in Chocolate
- Place a medium glass bowl over a medium pot filled with water, and bring the water to a boil.
- Melt the chocolate in the bowl, reducing the heat to medium and stirring often. When the chocolate has melted, either lift up one end of the bowl to create a pool of chocolate for dipping, or scoop the melted chocolate into a quart freezer-safe bag for drizzling.
- Allow biscotti to cool and chocolate to harden on parchment paper at either room temperature or you can place them in the fridge to cool quicker.
- Store in a single layer in a container with a lid.
Vanilla Bean Biscotti
- Preheat oven to 325F.
- In the bowl of a stand mixer or in a large bowl using a hand mixer, beat honey and maple syrup with butter until light in color and creamy.
- Add egg and extracts and beat well.
- Add ground vanilla beans, baking powder, baking soda, einkorn flour and mix until all the ingredients are incorporated well. The batter should look a lot like a tub of frosting, dull in color and not shiny. If the batter is shiny, add 1 Tbsp of flour and mix well. You can add 1 additional Tbsp of flour if needed, but do not add more than this.
- Stir in almonds.
- Allow batter to sit undisturbed for 5 minutes. Meanwhile, prepare your baking sheet with parchment paper or a baking mat.
- Using a spatula, scrape dough onto the lined baking sheet.
- Lightly wet your hands and mold into a rectangle approximately 9″ long, 1″ high and 4″ wide. Re-wet your hands as needed. Your rectangle can be longer, but do not make it any wider than 4″.
- Bake in the oven for 25-30 minutes, or until the edges are medium golden brown and the cookie is cooked all the way through in the middle. (When the cookie is ready, the top will form tiny cracks and it will lightly spring back when you touch it. This will happen first on the edges, but you want this to happen in the center of the cookie too. Mine took exactly 30 minutes to reach this point.)
- Remove from the oven and set on a cooling rack (or someplace else that’s cool and has airflow underneath ) and allow to cool undisturbed for at least one full hour.
- Reduce the oven temperature to 275F.
- Carefully remove the baked cookie from the lined baking mat and place on a cutting board.
- Using a long, sharp serrated knife, cut the cookie into 10 pieces, each approximately 1″ wide.
- Place the cookies cut-side down on the same cookie sheet you just used. Bake in the oven for 20 minutes. Flip each cookie over and bake for an additional 20 minutes.
- At this point, the biscotti can be removed from the oven and place on a cooling rack to cool. OR, if you want super-duper crunchy cookies, use a wooden spoon to crack the oven door and allow the cookies to cool overnight in the oven.
Dipping the Biscotti in Chocolate
- Place a medium glass bowl over a medium pot filled with water, and bring the water to a boil.
- Melt the chocolate in the bowl, reducing the heat to medium and stirring often. When the chocolate has melted, either lift up one end of the bowl to create a pool of chocolate for dipping, or scoop the melted chocolate into a quart freezer-safe bag for drizzling.
- Allow biscotti to cool and chocolate to harden on parchment paper at either room temperature or you can place them in the fridge to cool quicker.
- Store in a single layer in a container with a lid.
Cranberry Orange Biscotti
- Preheat oven to 325F.
- In the bowl of a stand mixer or in a large bowl using a hand mixer, beat honey and maple syrup with butter until light in color and creamy.
- Add egg and extract and beat well.
- Add zest, baking powder, baking soda and 1 1/2 cups of einkorn flour and mix until all the ingredients are incorporated well. The batter should look a lot like a tub of frosting, dull in color and not shiny. If the batter is shiny, add 2 Tbsp of flour and mix well. You can add 1-2 additional Tbsp of flour if needed, but do not add more than 4 additional tablespoons.
- Stir in dried cranberries.
- Allow batter to sit undisturbed for 5 minutes. Meanwhile, prepare your baking sheet with parchment paper or a baking mat.
- Using a spatula, scrape dough onto the lined baking sheet.
- Lightly wet your hands and mold into a rectangle approximately 9″ long, 1″ high and 4″ wide. Re-wet your hands as needed. Your rectangle can be longer, but do not make it any wider than 4″.
- Bake in the oven for 25-30 minutes, or until the edges are medium golden brown and the cookie is cooked all the way through in the middle. (When the cookie is ready, the top will form tiny cracks and it will lightly spring back when you touch it. This will happen first on the edges, but you want this to happen in the center of the cookie too. Mine took exactly 30 minutes to reach this point.)
- Remove from the oven and set on a cooling rack (or someplace else that’s cool and has airflow underneath ) and allow to cool undisturbed for at least one full hour.
- Reduce the oven temperature to 275F.
- Carefully remove the baked cookie from the lined baking mat and place on a cutting board.
- Using a long, sharp serrated knife, cut the cookie into 10 pieces, each approximately 1″ wide.
- Place the cookies cut-side down on the same cookie sheet you just used. Bake in the oven for 20 minutes. Flip each cookie over and bake for an additional 20 minutes.
- At this point, the biscotti can be removed from the oven and place on a cooling rack to cool. OR, if you want super-duper crunchy cookies, use a wooden spoon to crack the oven door and allow the cookies to cool overnight in the oven.
Dipping the Biscotti in Chocolate
- Place a medium glass bowl over a medium pot filled with water, and bring the water to a boil.
- Melt the chocolate in the bowl, reducing the heat to medium and stirring often. When the chocolate has melted, either lift up one end of the bowl to create a pool of chocolate for dipping, or scoop the melted chocolate into a quart freezer-safe bag for drizzling.
- Allow biscotti to cool and chocolate to harden on parchment paper at either room temperature or you can place them in the fridge to cool quicker.
- Store in a single layer in a container with a lid.
Notes
*You may substitute whole grain pastry flour or all-purpose flour if you don’t have einkorn. Add 2-4 Tbsp if needed.
Are you a fan of biscotti? What the tastiest flavor you’ve ever tried? Do you enjoy it with coffee, tea or hot chocolate?
Share this post:
Share on FacebookShare on TwitterShare on PinterestShare on Email
