BM# 71: Week 4/ Day 3
Theme: Christmas Meal
Dish: Christmas Snack — Maple Oat Craberry Biscotti
Today is the last and final day for this year’s blogging marathon. Big thanks to Valli for organizing the marathon and coming up with challenging themes very much to keep us motivated and excited about blogging. So, here’s a little sweet treat to celebrate to end the year — Maple Oat Cranberry Biscotti.This recipe is from Bobby Flay’s ‘Brunch @ Bobby’s‘ cooking show. This particular episode was about using holiday leftovers. This biscotti uses the last of those dried cranberries and dried apricots after making the fruitcake (or this Stollen in my case). Recipe is very straight forward. Mix dry ingredients. Whisk all the wet ingredients. Then add wet to dry, mix and bake the log until set. Slice and bake again until crispy and crunchy.I loved the addition of oats in this recipe. They make the biscotti slightly chewy and gives them a nice earthy taste. There is only a few tablespoons of butter and oil in this recipe. Also instead of using white sugar, recipe uses maple syrup and brown sugar. Brown sugar can be easily subbed with coconut sugar as a healthier alternate.Maple Oat Craberry Biscotti are served with some slightly sweetened yogurt dip. I wasn’t sure if I really had to make the dip — but let me tell you it only takes a few minutes to make the dip, so make it. Biscotti and the dip is a great combination. The biscotti itself is not very sweet, so when dipped in the tangy-sweet dip it tastes amazing.
This is also a part of the Bake-a-thon 2016.