Granola Biscotti

5
(1)
  • Cooking and Prep: 1 h
  • Serves: 18
  • Contains:

There are a lot of good reasons to make and eat the finger-shaped twice-baked dunkable cookies known as biscotti, cantuccini, and sometimes even mandelbrodt, and most involve delicious things to drink: coffee, black tea, and vin santo and other dessert wines. But where’s the cookie that will help you get through breakfast for the week you’ve promised to plain, unsweetened yogurt? I mean, your intentions were good—those flavored yogurts are full of stuff nobody really needs to eat—but there’s nothing like a little granola to break up the monotony.

 

These help. Part biscotti but mostly granola, they’re full of oats, nuts, coconut, dried fruit; just barely sweetened, they’re the ideal companion to your best breakfast intentions. Plus, they keep for weeks, which means you can grab one or two per day and pretty much never regret having them on you.

Ingredients (13)

Main ingredients

Start Cooking

Prepare the Biscotti

Makes 36 biscotti

  1. Mix the flour, rolled oats, baking powder, baking soda, and salt in a small bowl. Whisk the melted butter and sugars in the bottom of a large bowl. Whisk in the eggs and vanilla. Stir in the dry ingredients, nuts, coconut, and dried fruit. Expect a stiff batter.

  2. Position a rack in the center of the oven, and heat to 325 degrees. Line a baking sheet with Gefen Parchment Paper.

  3. On a floured counter, using floured hands, roll half the dough into a log a little shy of the length of your baking sheet, 12–14 inches. Transfer the dough log to the baking sheet, and pat lightly until it becomes more oval-shaped. Repeat with the second half of the dough. Beat the egg white until foamy, and brush it over logs. Bake the logs for 20 minutes, until they are lightly golden brown and beginning to form cracks.

  4. Let cool almost completely (it’s okay if the centers are still lukewarm), about one hour. With a serrated knife, cut the logs on the bias into half-inch-thick slices. They will be crumbly; cut as gently as possible. Transfer the slices back to the parchment-lined baking sheet, and lay flat in a single layer.

  5. Bake for another 20 minutes, until toasted and crisp. (If you like, you can flip them halfway for more even browning, but you will have good color on them either way.)

  6. Cool the biscotti on the baking sheet, or transfer to a rack.

Note:

Biscotti keep in an airtight container at room temperature for up to two weeks, and longer if well-wrapped in the freezer.

Variation:

This recipe should prove very tweakable; you could use cinnamon, or almond extract, add citrus zest, vary the fruits and sweeteners. You could swap half the flour for whole wheat or even oat flour. Or you could add some chocolate chips. Who could blame you?

About

Recipe is reprinted with permission from Smitten Kitchen Every Day (©2017 Deb Perelman)

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