Holiday spelt biscotti Recipe - Los Angeles Times

Ingredients

• 1/4 cup (35 g) currants
• 1/4 cup (35 g) good-quality candied citron, or golden raisins
• 2 tablespoons limoncello or brandy
• 2 teaspoons finely grated lemon zest (from 1 to 2 lemons)
• 2 1/4 cups (255 g) whole grain spelt flour
• 1/2 cup (100 g) cane sugar or granulated sugar
• 1 1/2 teaspoons baking powder
• 1/8 teaspoon fine sea salt
• 2 large eggs, at room temperature
• 1 1/2 teaspoons vanilla extract
• 1/4 cup (85 g) honey
• 1/2 cup toasted pistachio halves or pieces (2 ounces)
• 1 egg white, lightly beaten
• 2 tablespoons (25 g) turbinado sugar, for sprinkling