Cinnamon Maple Oat Biscotti
Adapted from: and Biscotti by Mona Talbott
Makes: about 18 biscotti
  • 1 cup all purpose flour
  • ½ cup rolled oats ( not quick cook oats)
  • ¼ cup brown sugar, packed
  • 1 teaspoon cinnamon
  • ½ teaspoon baking powder
  • ¼ teaspoon baking soda
  • Pinch of salt
  • ¼ cup maple syrup
  • 1 Tablespoon coconut oil or butter, melted and slightly cooled
  • 2 teaspoons vanilla extract
  • 1 large egg, separated
  1. Preheat the oven to 350 degrees F. Line a baking sheet with parchment paper.
  2. In a medium bowl whisk together all the dry ingredients. Then add all the wet ingredients, except the egg white, and mix to combine. Finally mix in the egg white. Batter will be very wet.
  3. Transfer the batter onto the baking sheet and form into a 12” x 4” rectangle. If batter is too wet to form with lightly floured hands, then use a spatula.
  4. Bake until golden and firm to the touch, 15-20 minutes. Remove from the oven and set aside until cool enough to handle, about 10-15 minutes.
  5. Using a serrated knife, ct the loaf on a diagonal into ⅓” slices.
  6. Lie the biscotti cut side down on the baking sheet and bake for an additional 8-10 minutes.
  7. Store at room temperature in an airtight container for several weeks.
Packing tips
Wrap pairs of biscotti in plastic wrap, then place in a large zip lock bag.
Recipe by The Monday Box at