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5 min
28/05/2026
At one point, khapli atta was restricted to select dishes even in Indian cuisine. Roti was one of its most common applications and the only one that most people remained familiar with, even when the flour made a regular appearance in modern-day kitchens. However, there’s a lot that you can do with khapli than just rotis. This piece dives into the recipe, flavour, and perfect pairings for khapli atta biscotti.
When it comes to cooking, there’s merit in both sticking to the tried and tested and experimenting. In this case, the focus is on the latter – particularly, experimenting with ingredients of the famous Italian biscotti. Biscotti is an Italian biscuit or cookie, and is usually made with all-purpose flour (maida). But what happens if you swap maida with khapli atta? Well, you get a nuttier biscotti that is also just a little bit healthier than the usual. Read ahead to get a better understanding.
Khapli atta, also known as Emmer wheat, is a nutrient-rich ancient grain with a low glycemic index. It is also rich in dietary fibre and less glutenous than regular wheat. Khapli atta is not new to Indian kitchens, and has been used to make flatbreads (rotis, parathas, etc.), dosas, desserts (laddo, halwa, etc.), and even breakfast foods like dhokla or dalia. Its approachability and application, however, extend even beyond Indian cooking.
The simplest definition, and also the most common perception, of biscotti is that it’s the Italian almond biscuit. You know the type – an oblong, pale brown biscuit-type cookie, often embedded with visible almonds. Originating in the city of Prato, Tuscany, the biscotti are always twice-baked, dry, and crunchy. Traditionally, Italians use them much the same way with coffee as Indians use biscuits (or rusk), i.e., for dipping.
Today, not only does biscotti have many different types than the traditional almond version, but it’s also become an umbrella term that encompasses all types of biscuits or cookies in Italy.
Khapli atta, also known as Emmer wheat, is a nutrient-rich ancient grain with a low glycemic index. It is also rich in dietary fibre and less glutenous than regular wheat. Khapli atta is not new to Indian kitchens, and has been used to make flatbreads (rotis, parathas, etc.), dosas, desserts (laddo, halwa, etc.), and even breakfast foods like dhokla or dalia. Its approachability and application, however, extend even beyond Indian cooking.
The simplest definition, and also the most common perception, of biscotti is that it’s the Italian almond biscuit. You know the type – an oblong, pale brown biscuit-type cookie, often embedded with visible almonds. Originating in the city of Prato, Tuscany, the biscotti are always twice-baked, dry, and crunchy. Traditionally, Italians use them much the same way with coffee as Indians use biscuits (or rusk), i.e., for dipping.
Today, not only does biscotti have many different types than the traditional almond version, but it’s also become an umbrella term that encompasses all types of biscuits or cookies in Italy.
Khapli atta biscotti offers a nutrient-dense twist on the classic Italian cookie. The recipe swaps traditional maida and refined sugar from the ingredient list with khapli atta, oats, and jaggery. Since khapli atta is slow-digesting, it also helps maintain steady blood sugar levels.
The flavour: It’s nuttier than the original, because unlike maida, which is neutral, Khapli atta brings an ancient grain richness that tastes like toasted whole grains. It is slightly sweet because Khapli atta biscotti is typically infused with ingredients like jaggery, cinnamon, almonds, and dried cranberries, which perfectly balance the earthiness of the flour with sweet and tart flavour notes.
The texture: Adding khapli atta, like the Aashirvaad Chakki Khapli Atta, makes a crisp biscotti that is not likely to crumble immediately. While gentle on the gut, the khapli atta biscotti also retains some natural grain coarseness, making it satisfying to chew.
Ingredients:
½ cup rolled oats
⅓ cup jaggery powder
¼ cup sliced almonds and dried cranberries
2-3 tbsp olive oil (or melted white butter/ghee)
1 tsp vanilla extract
1 pinch cinnamon powder
2-3 tbsp water (as needed to bind)
Recipe:
Step 1 - Mix the dry ingredients: Combine the dry ingredients (khapli atta, oats, jaggery, nuts, cranberries, and cinnamon) in a mixing bowl.
Step 2 - Add the wet ingredients: Pour in the olive oil and vanilla extract. Using your fingertips, rub the oil into the dry ingredients until the mixture resembles coarse breadcrumbs. This step helps evenly distribute the fat, resulting in a crisper biscotti texture after baking.
Step 3 - Form the dough: Add water a teaspoon at a time until you form a firm, non-sticky dough. Avoid adding excess water, as the dough should hold its shape without becoming soft.
Step 4 - First Bake: Shape the dough into a thick log on a parchment-lined baking sheet. Bake at 170°C for 20–25 minutes until firm and lightly golden on the outside.
Step 5 - Slice & Second Bake: Let the log cool for 10 minutes, then slice it diagonally into ½-inch thick biscotti. Lay the slices flat on the tray and bake for another 10–12 minutes until perfectly crisp.
Step 6 - Cool before serving: Take the biscotti out of the oven and let them cool completely on a wire rack. They will continue to crisp up as they cool. Avoid eating them immediately out of the oven, as the nuts, jaggery, and tray retain heat and can be extremely hot.
Different types of biscotti pair well with different types of coffee. The right pairing balances the sweetness of the cookie with the bitterness and roast profile of your coffee. Here are some popular combinations to consider:
Almond Biscotti with Espresso/Dark Roast: The nutty, subtle sweetness of classic almond biscotti cuts through the intense, bold bitterness of a dark roast or espresso.
Chocolate-Dipped Biscotti with Cappuccino/Mocha: Pairing chocolate with milky, frothy coffee enhances the cocoa notes. It's an ideal match for a cappuccino or a rich, creamy mocha.
Lemon or Orange Biscotti with Cold Brew/Medium Roast: Citrus-infused biscotti offer a bright, zesty contrast that pairs beautifully with the smooth, fruity notes of a medium roast or refreshing cold brew.
Cinnamon/Spice Biscotti with Latte: The warm spices of a cinnamon biscotti harmonise with the frothy, milky sweetness of a standard latte.
The Dunking Process: There is a specific technique to achieving the perfect dunk – one that adds just the right flavour and softness to the biscotti, without crumbling it or removing all crunch. To soften the firm texture without making the cookie soggy, dip the biscotti vertically into your coffee for just 2 to 3 seconds before taking a bite.
Khapli atta makes good rotis. But it also makes for crunchy, earthy, and nutty biscotti; the kind that you can enjoy as is, with a hot cup of coffee, or even with a scoop of ice cream like vanilla, chocolate, or hazelnut ice cream. This gut-friendly snack looks amazing, tastes great, and is artisanal done right.
Khapli atta biscotti is generally considered healthier because it uses khapli wheat, oats, and jaggery instead of refined flour and white sugar, resulting in higher fibre and slower digestion. However, portion control is still important.
