Swirl biscotti w/whole spelt

These put a smile on Hania's little face...and went very well with my cappuccino.

Recipe adapted from Giallo Zafferano
time: 30 min preparation + 2 hrs inactive + 2x18 min baking
makes about 30 pieces

ingredients
270 g (little less than 2 cups) flour
200 g (1 5/8 stick) cold butter
100 g (2/3 cups) powder sugar
20 g (3 Tablespoons) cocoa powder
60 ml (4 Tablespoons) ice water

the list is short: flour, butter, sugar, cocoa but diving the quantities beforehand made things easier for me (LIST BELOW); the two doughs are almost the same, the dark one just has some flour amount replaced by cocoa. 

for the light dough
145 g (1 cup) regular flour OR

• 75 g (1/2 cup) regular flour and
• 60 g (1/2 cup) whole spelt flour

50 g (5 Tablespoons) powder sugar
100 g (7 Tablespoons) cold butter, diced
30 ml (2 Tablespoons) ice water

for the dark dough
125 g (4/5 cup) regular flour OR

• 60 g (6 Tablespoons) regular flour and
• 50 g (6 Tablespoons) whole spelt flour

20 g (3 Tablespoons) cocoa powder
50 g (5 Tablespoons) powder sugar
100 g (7 Tablespoons) cold butter, diced
30 ml (2 Tablespoons) ice water

1 egg white, lightly whisked

instructions

1. Prepare the dark dough. In a food processor with a steal blade, mix flour(s) with cocoa and sugar. Add butter and pulse till coarse meal texture, about 10 seconds. Add water, pulse more till mass forms, about 10 seconds. Transfer the dough onto a rolling board. With the base of your palm, give it a couple of thrusts, form a disc, wrap it in plastic wrap and place it in the fridge for 1 hour. 
2. Prepare the light dough. Repeat the process (without cocoa).
3. Line the rolling board with a piece of parchment paper. Sift little flour on top. Roll the light dough on top, till thin and shaped close to a rectangle, dusting it with flour to prevent sticking. Brush it with the egg white. Roll the dark dough the same way. Lay the dark dough on top of the light one. Remove the top piece of paper. With a rolling pin, press two sheets of dough together, just a bit. Using a knife, cut off jagged edges* to form a regular rectangle. Brush the surface with the egg white. Starting with the shorter side, carefully roll the dough, without leaving any air pockets between the layers. Wrap the bar in the plastic wrap and place it in the fridge for 1 hour.
4. Preheat oven to 180C/360F. Line two baking sheets with parchment paper. Unwrap the bars. Slice them in 1 cm (1/3 inch) pieces. Place the cuts on a baking sheets, spaced 1 inch (2.5 cm) apart. Put the unused cookie dough back in the fridge till ready to be used. Bake for 15-18 minutes till slightly browned around the edges. Remove and transfer onto a cooling rack for 10 minutes. Repeat with the second load.

notes

• my countdown to Christmas has started; the cookie jar can't be empty;
• swirl Italian biscottis - not too sweet with a subtle tastes of cocoa and butter and a little crunch;
• simple and delicious, with or without Nutella;
• the making might give some trouble...or challenge, if you prefer; pick the right time to make them;
• don't be afraid to press the dough with all you have during rolling to make it thin;
• *the cut-offs - form into a bar, wrap in a plastic wrap and place it in the fridge; proceed like described above - you'll end up with pretty marble cookies.