Biscotti: Traditional and Whole Grain Kamut

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I love biscotti too! Thanks for sharing this recipe. Do you have any thoughts on other whole grain flours that might work in this recipe?

I suspect that any whole grain wheat flour will work fine. The question is which ones will need a little more liquid and which less. Off the top of my head, you can probably drop the extra water with einkorn, but you might need more with blue emmer. The red wheats would probably be the same as kamut or maybe a little more.

If you find that hydration is fine but the final product is a little crumbly – because of a lack of gluten in the wheat you choose – you could switch to the egg and oil amounts of the gluten-free biscotti recipe and that should bind things up nicely.

I’d love to hear about the wheat you use and the outcome.

Thanks for the advice! I’ll be making biscotti this week, and will post my results.

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Your recipe instructions say to “scoop the batter,” but it looks more like a dough in the photo. I’ve made several different recipes but seems I’m adding additional flour for “dough” to hold a log shape. Is the consistency in your photo what I should be aiming for?

I’m sorry for the confusion. It’s not wet like a batter, but it has the sticky-messiness of a batter. (No elasticity.)

I use a rubber spatula to divide what’s in the bowl and lift it half at a time onto the parchment. Then I spread into a log with the same spatula and finally smooth it out with wet fingertips.

Yes, go with the photos : )

Sticky messiness. Well stated. Thank you.

You’re welcome

First time here this name Biscotti… but this bread is quite familiar to me thanks for sharing… I am from India and i want to tell you something in my country cookies called in Hindi(national language) as Biscit similar to your recipe mane Biscotti…

It’s amazing how similar/related foods can be over large geographic ranges (likely due to trade routes that are thousands of years old). Similar phenomenon with musical instruments and styles.