Surface properties of spruce (Picea abies) kraft pulps cooked for different times and further OD0E1D1E2D2-bleached were investigated with atomic force microscopy (AFM) and X-ray photoelectron spectroscopy (XPS). A rough correlation between the increasing relative amount of the fibrillar surface structure in AFM images and increasing O/C atomic ratio in XPS-spectra was found with proceeding delignification. At the end of cooking (120 min) only about 1/3 of the fibre surface consisted of cellulose. The detailed analysis of the relative peak areas of the different Cls components in the XPS-spectra indicated that the granules at the beginning of cooking at 170 degreesC consisted mainly of lignin and extractives. The analysis also showed that different steps of the bleaching sequence were quite specific in removing structural components. Furthermore, the lignin removal was shown not to result automatically in increased fraction of exposed cellulose surface, but could also lead in increased relative amount of surface extractives. Evidence for the high surface content of hemicelluloses for the D2-stage sample was observed. Hemicelluloses with both fibrillar and amorphous morphology were found to be present.