Pepita Spice Biscotti

A delicious not-too-sweet twice baked cookie.



Ingredients / Directions: 


  • 2 1/2 c whole spelt (or wheat) flour
  • 1/4 tsp soda
  • 1/2 tsp salt
  • 1 1/2 tsp baking powder
  • 2 1/2 tsp cinnamon
  • 1 Tbsp anise seeds

Combine separately:

  • 3 eggs
  • 1 Tbsp oil
  • 1/4 c honey
  • 1/3 c marmalade
  • (OR use 1/2c honey, 2Tbsp oil, & the zest of one lemon or orange instead of above sweeteners and oil)
  • 1 1/2 tsp vanilla

Mix well.

Combine wet and dry until just mixed.

Then fold in:

  • 2/3 c pepitas

With wet hands, form into 2 logs on a parchment paper lined cookie sheet.
Bake at 350 for 20-25min - should spring back to touch.

Remove and wait about 10min. Slice into 2-3cm (3/4-1") cookies.

Place flat on cookie sheet and bake at 325 for 20-30min - till crisp. (Flip cookies half way through baking.)
You can also bake cookies on a cooling rack for 10-20min - till crisp.

When cool, store in a covered container. Will keep for weeks. Lovely with espresso or tea, great for dipping or crunching.