I love biscotti. They are great for dunking and crunching. Unfortunately for me, someone somewhere decided that most biscotti should be made with nuts (probably to up the crunch factor). Being extremely allergic to tree nuts, I am understandably unenthusiastic about munching on biscotti that I don’t make myself. No worries. They are super easy to make and, if you don’t eat them first, they last for an incredibly long time. Biscotti tend to be sturdy and have a long shelf life. Perfect qualities for care package cookies.
This is my first biscotti post. I plan on sharing a bunch more. None of my recipes will include tree nuts but I will mention if the original recipe suggested them. I think some biscotti flavors are better served with one beverage over another. I don’t like lemon with my coffee or chocolate with my tea. There is definitely a need for variety.
This recipe reminds me of breakfast. It is a bowl of cinnamon maple oatmeal disguised as a crunchy cookie. These are light and airy enough to be munched on without a dunking beverage, but I think they go well with coffee, tea, hot chocolate, and milk. If you are being authentic, Italians serve them with wine. I don’t encourage my 19 year old Monday Box recipient to do so.
The batter for these biscotti came out very moist. The original recipe described it as “sticky”. I describe it as practically pourable. There was no way I could form it into a log with my hands, so I just spread it onto the parchment lined pan with a spatula.
However, my worries were not necessary. The loaf rose a bit while baking and produced perfectly respectable looking biscotti.
Amazingly, these will keep at room temperature in an airtight container for weeks. In addition, my friend Margaret, who makes a variety of biscotti for gift giving, tells me that biscotti freeze beautifully and she starts her holiday baking weeks ahead.
Cinnamon Maple Oat 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
Preheat the oven to 350 degrees F. Line a baking sheet with parchment paper.
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.
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.
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.
Using a serrated knife, ct the loaf on a diagonal into 1/3” slices.
Lie the biscotti cut side down on the baking sheet and bake for an additional 8-10 minutes.
Store at room temperature in an airtight container for several weeks.
Wrap pairs of biscotti in plastic wrap, then place in a large zip lock bag.