Spelt, again – rice, spelt and pistachio cookies

After baking a loaf with spelt flour (I loved the result, the color, the texture and the flavour), I decided to try using spelt for my cookies recipe as well. The process is described here. The only difference is in the 25% spelt four. Small difference, actually, but the flavour is amazing. Have a try and let me know!


  • 250 gr rice flour
  • 125 gr spelt flour
  • 125 gr whole wheat flour
  • 200 gr raw cane sugar (I use Muscovado sugar from Philippines)
  • 180 gr softened high quality butter
  • 2 eggs
  • 1 vanilla bean
  • 7 gr baking soda
  • a pinch of salt
  • 60 grams of chocolate muesli
  • 60 grams of ground Bronte pistachio

Rice and spelt flour cookies


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