Oatmeal biscotti

By exdircomp

Ingredients

• 1 cup oats
• 1 3/4 cups flour
• 3/4 cup brown sugar
• 1 tsp baking powder
• 1/2 tsp baking soda
• 1/2 tsp cinnamon ground
• 1/2 tsp salt
• 2 eggs
• 1/4 cups dark molasses
• 2 tbsp vegetable oil
• 1/2 cup toasted nuts
• 1/2 cup raisins

Preparation

Step 1

Toast the nuts until fragrant and keep aside. Grind 1/2 cup of the oats to make a fine flour.
Whisk oat flour, oats, flour, sugar, baking powder, baking soda, cinnamon and salt.





Whisk egg, molasses and oil separately and add this to the dry ingredients with a mixer on low speed. Mix the nuts and raisins till combined.





Turn out the dough on a floured surface and divide it into half. Shape two 16" x 2" logs and place 3" apart in a baking sheet.
If you want regular size biscotti shape the logs to 14" x 4".


Bake at 350F for 25 to 30 minutes, rotate the baking tray once while it is baking. Bake until the logs are golden and firm to touch. Transfer the logs with the baking sheet and cool slightly for 5 minutes.


Reduce the oven heat to 250F. Remove the logs carefully place it in a cutting board and cut 1/2" thick diagonal slices and arrange the slices cut side up on the baking sheet. Bake the biscotti till it is dry and firm to touch about 25 to 30 minutes. Remove from the oven and let the biscotti cool completely on the rack.
The biscotti hardens after removing so don't over bake. Can keep for about 1 month in an air tight container, if it lasts :) Serve as a tea time snack.