Although these biscotti may not be very traditional Italian, they are very tasty, crisp, and have a great texture due to the addition of the rolled oats. I make a batch of biscotti for my husband at least a couple of times a month, and looking to try something different I recently combined some Canadian maple syrup to sweeten and flavor with regular rolled oats for texture and to increase the nutritional value to create these biscotti. Considering how quickly the biscotti jar emptied out I’d have to say they were a big hit! I use regular rolled oats, not instant, and not steel cut which would remain too crunchy. If you liked, you could add a cup of raisins to these biscotti, but my husband prefers his biscotti with nuts alone, without dried fruit. Although we liked the texture the whole rolled oats give these biscotti, you could also place the oats in a food processor, and process them until they were finely ground and then use the ground oats in the recipe if you preferred a finer texture.
Deborah Mele 2011
Maple Oat Biscotti
An untraditional twist on a traditional Italian cookie.
- 1 Cup Regular Rolled Oats
- 1 1/2 Cups All-purpose Flour Plus A Little Extra For Kneading
- 1/2 Cup Light Brown Sugar
- 1 Teaspoon Baking Powder
- 1/2 Teaspoon Baking Soda
- 1/2 Teaspoon Salt
- 1 1/2 Teaspoons Ground Cinnamon
- 2 Large Eggs
- 1 Egg White
- 1/4 Cup Pure Maple Syrup
- 1 1/2 Cup Chopped Walnuts
- Preheat oven to 350 degrees F.
- Line a baking sheet with a silicone baking sheet or lightly grease.
- Combine the oats, flour, brown sugar, baking powder and soda, salt and cinnamon together in one bowl.
- In a separate bowl, whisk together the eggs, egg white, and maple syrup until smooth.
- Add the wet ingredients to the dry ingredients and mix just until combined, and stir in the walnuts.
- On a lightly floured surface, and using a little flour on your hands, lightly knead the dough 4 or 5 times and then form into a log 4 to 5 inches wide and about 2 inches high on top of the prepared baking sheet.
- Bake the biscotti log for about 25 to 30 minutes or until lightly browned and firm to the touch.
- Remove the log from the oven and cool for 15 minutes.
- Reduce the oven heat to 300 degrees F.
Use a serrated knife, and cut the log into 1/2 inch slices and lay these slices flat onto the baking sheet.
Bake for 5 minutes and turn, then bake an additional 5 minutes.
The biscotti will crisp up as they cool.
Store in an airtight container.