Lemon and Date Biscotti

These are delicious and no added sugar biscotti. I use spelt flour (a low-gluten flour and not so good for breads) to make them as it is my favorite all purpose flour at the moment.


  • 250g whole spelt flour, plus extra for dusting
  • ½ tsp baking powder
  • 75g finely chopped dates
  • 3 medium free-range eggs, beaten
  • 100g chopped filberts (hazelnuts)
  • 1 large lemon, finely grated zest only


  1. Preheat the oven to 350F and line a large baking tray with baking parchment.
  2. Mix together the flour and baking powder in a bowl and add the eggs slowly to make a dough. Mix in the filberts and lemon zest.
  3. On a lightly floured surface, knead the mixture gently and divide into 2. Roll into logs, each approximately 10in long. Place on the lined baking tray and bake for 25 minutes.
  4. Remove from the oven, leave to cool slightly, then cut each log into ¾in thick slices. Lay the slices on the baking tray.
  5. Return the tray to the oven and bake for another 5-7 minutes, turn over and continue to bake for another 5-7 minutes until golden-brown. Remove from the oven and cool on a wire rack.DSC01599