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


Using a tilt-head stand mixer with the wire whip, mix the softened butter and the sugar until the mix gets fluffy and smooth.

Then add the 2 eggs and keep mixing for 2 minutes at speed 2. Add the vanilla paste that you have extracted from the vanilla bean using a sharp knife.

Mix in a bowl the two flours, the baking soda and a pinch of salt. Replace the wire whip with the flat beater and start mixing at low speed while adding the flour.

When all the flour has been added to the dough, add the ground pistachio and chocolate muesli and mix for one minute.

Shape the dough like a small “brick” and wrap it with the cling film. Put in the fridge for 30 minutes.

Flatten the dough with a rolling pin to a thickness of 7-8 mm. Cut the dough with a cookie cutter and bake the cookies for 10-15 minutes in a preheated oven (180°C).


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