My Kamut Flour Chocolate Chip Cookies is one of the most popular recipes on my site. I love using Kamut flour in baking as it gives baked goods such a good flavor that is nutty and sweet – it is one of those things that makes you say I can’t quite put my finger on what it is, but it’s so good! If you’re not familiar with Kamut flour, let me tell you more about it.
What is Kamut flour?
Kamut flour is the brand name for the ancient grain, khorasan wheat. Kamut flour has been preserved from hybridization or modification and is always organically grown! This specialty flour is high in protein and nutritional benefits, but it brings a sweet and nutty flavor to baked goods that is unmatchable!
Is Kamut flour healthier than regular flour?
Yes, because Kamut flour is organically grown and it has been preserved from any modifications, it has more nutritional benefits as an ancient grain! It has a higher protein content than all purpose flour, and it’s a great source of protein, fiber, zinc, and more.
Is Kamut flour gluten free?
Unfortunately no, Kamut flour is not gluten free. So if you follow a gluten free diet then this recipe just isn’t for you as there is no substitute for this flavor as far as gluten free flours go (at least that I have tried yet!).
What do you use Kamut flour for?
You can use Kamut flour for a variety of baked goods, sweet or savory! It is similar to whole wheat flour, all purpose flour as well as pastry flour. So it can be used in things like cookies, biscotti, waffles, cinnamon rolls, cakes, breads, and more!
So, if you are wondering what do you use Kamut flour for? You can make this recipe for Kamut Flour Biscotti or try my popular Kamut Flour Chocolate Chip Cookies. This amazing ancient grain flour is a great flour for baking!
Ingredients I used in this Kamut Flour Biscotti
Costco Kirkland Organic Cane Sugar
Why use organic ingredients in this recipe? You all know I’m a huge organic advocate, and I bet you may be thinking sometimes, Why would I even bother to use organic ingredients in something that is so sweet and indulgent? But, that is the exact reason why you should use organic ingredients! Sweet things need to have flavor in order to be good, otherwise they are just sweet and they don’t taste like much else. Organic ingredients are more pure than conventional ones, therefore they actually have more flavor than the non organic options. Say it with me, organic means more flavor! And not just more flavor but a more true and pure flavor. And organic ingredients are much healthier for you to eat in general as they do not contain GMOs or anything artificial. Plus, you are being environmentally friendly when you choose organic ingredients!
So, I highly recommend that you buy the best organic ingredients for this recipe! You can also shop my Amazon Storefront for all my favorite organic ingredients here. Tip – hover over each ingredient to see the name. And if you want to learn more about organic foods and the difference, read my post here on Food Labels and What They Mean.
Shop my Butter College tee!
Kamut Flour BiscottiDifficulty: Easy
This classic biscotti is taken up a notch with the addition of Kamut flour. The subtle sweet and nuttiness of this ancient grain flour will make you coming back for more of this amazing biscotti!
1/2 cup (113 grams) organic salted butter, softened
170 grams (3/4 cup) organic cane sugar
1 1/2 teaspoons organic vanilla extract
2 organic large eggs
191 grams (1 1/2cups) organic all purpose flour
71 grams (1/2 cup) organic Kamut flour
1 1/2 teaspoons baking powder
1/2 teaspoon fine sea salt
28 grams (2 tablespoons) organic cane sugar
- Preheat the oven to 350°F. Line a baking sheet with parchment paper.
- To make the dough: In the bowl of a stand mixer fitted with the paddle attachment, add the butter, 170 grams of cane sugar, vanilla extract, and mix on low until combined and there are no chunks of butter. Add the eggs and mix just slightly, enough to break the yolks.
- Add the all purpose flour, Kamut flour, baking powder, ands sea salt in that order and mix on low until a stiff dough forms.
- Using your hands form a large log out of the cookie dough and flatten slightly so it’s about 1-inch thick, it should be about 12 x 3 inches. Sprinkle the 2 tablespoons of cane sugar on top of the log.
- Bake for 35 minutes or until the middle looks set, but not completely done. Remove from oven and let rest for 10 minutes. Trim off the edges, then slice into 12 pieces and bake again for 20 minutes. Allow to cool completely on the baking sheet.
- Store in a cool dry place for up to 7 days.
- High Altitude – Bake at 350°F for 30 minutes or until the middle looks set but not completely done, then remove and let rest for 10 minutes. Cut as instructed and bake again for 15 minutes.
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Make sure to check out my Maple Cranberry Scones recipe, which I’m sure you’ll love too! And, share it with someone who you think may also like it!