Oatmeal Raisin Hazelnut Biscotti
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 36
Ingredients
2 cups all purpose flour3/4 cup rolled oats1 tbsp. cinnamon1 tsp. baking powder1/2 tsp. salt3 eggs at room temperature1 cup sugar1/2 tsp. almond extract1/2 cup raisins1/2 cup chopped hazelnutsegg wash (one yolk mixed with 1 tbsp. water)
-Preheat the oven to 325 degrees F.
-Beat the eggs with the sugar until thick (about 5 min). Add the almond extract.
-In a separate bowl, combine the dry ingredients (except the raisins and hazelnuts).
-Stir the dry ingredients into the wet ingredients, and then stir in the nuts and raisins.
-Let the dough rest 5 minutes and then turn out onto a floured work surface and divide in half. With floured hands, shape the dough into 11-12 inch long logs and place on a parchment-lined baking sheet. Flatten the logs slightly so that they are about 3-4 inches wide. Brush lightly with the egg wash and bake for 40 minutes, rotating the pans once to ensure even baking.
-Remove loaves from the oven and let them rest for about 5-10 minutes on a wire rack.
-Lower the oven temperature to 275 degrees F.
-Using a serrated knife, cut the logs on a slight diagonal into 1/2 inch thick slices.
-Return the slices, standing upright to the baking sheet and bake for an additional 20-25 minutes.
-Cool completely on a wire rack.
Number of Servings: 36
Recipe submitted by SparkPeople user BANANAFISH711.
-Beat the eggs with the sugar until thick (about 5 min). Add the almond extract.
-In a separate bowl, combine the dry ingredients (except the raisins and hazelnuts).
-Stir the dry ingredients into the wet ingredients, and then stir in the nuts and raisins.
-Let the dough rest 5 minutes and then turn out onto a floured work surface and divide in half. With floured hands, shape the dough into 11-12 inch long logs and place on a parchment-lined baking sheet. Flatten the logs slightly so that they are about 3-4 inches wide. Brush lightly with the egg wash and bake for 40 minutes, rotating the pans once to ensure even baking.
-Remove loaves from the oven and let them rest for about 5-10 minutes on a wire rack.
-Lower the oven temperature to 275 degrees F.
-Using a serrated knife, cut the logs on a slight diagonal into 1/2 inch thick slices.
-Return the slices, standing upright to the baking sheet and bake for an additional 20-25 minutes.
-Cool completely on a wire rack.
Number of Servings: 36
Recipe submitted by SparkPeople user BANANAFISH711.
Nutritional Info Amount Per Serving
- Calories: 75.4
- Total Fat: 1.6 g
- Cholesterol: 17.7 mg
- Sodium: 5.6 mg
- Total Carbs: 13.9 g
- Dietary Fiber: 0.6 g
- Protein: 1.8 g
Member Reviews
-
REESHIE88
Baked these last wk and they are like the cookie without the fat! I added 1 1/2 tsp vanilla extract, used currants instead of raisins, and omitted the" wash". absolutely scrumptious!
This wk will cut back on the sugar, and use 3/4 cup dark brown sugar.
Thank you Bananafish! - 8/24/10
Reply from BANANAFISH711 (9/9/10)
You are very welcome! They are one of my favorites and are great for gift-giving as they are sturdy enough to ship well.