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Maple Oat Craberry Biscotti Yum
Maple Oat Craberry Biscotti
Course dessert, snack
Cuisine american, Italian
Prep Time
20 minutes

Cook Time
30 minutes
Passive Time 15 minutes
Servings
Biscotti
Ingredients
For the Biscotti:
  • 1 cup all purpose flour
  • ½ cup Old fashioned Rolled Oats
  • ¼ cup Light brown sugar, packed
  • tsp Ground Cinnamon
  • ½ tsp baking powder
  • ¼ tsp baking soda
  • Pinch salt
  • 2 tbsp Egg replacer whisked in 6tbsp water Or use 2 large eggs
  • ¼ cup Pure Maple Syrup
  • 2 tbsp Unsalted Butter, melted
  • 1 tbsp Oil
  • 1 tsp vanilla extract
  • ¼ cup Dried Apricots, finely chopped
  • ¼ cup Dried Cranberries, chopped
For the Yogurt Dip:
  • ½ cup greek yogurt
  • 2~3 tbsp Confectioners Sugar
  • 1 tsp Orange zest, finely grated
  • ¼ tsp vanilla extract
Course dessert, snack
Cuisine american, Italian
Prep Time 20 minutes
Cook Time 30 minutes
Passive Time 15 minutes
Servings
Biscotti
Ingredients
For the Biscotti:
  • 1 cup all purpose flour
  • ½ cup Old fashioned Rolled Oats
  • ¼ cup Light brown sugar, packed
  • tsp Ground Cinnamon
  • ½ tsp baking powder
  • ¼ tsp baking soda
  • Pinch salt
  • 2 tbsp Egg replacer whisked in 6tbsp water Or use 2 large eggs
  • ¼ cup Pure Maple Syrup
  • 2 tbsp Unsalted Butter, melted
  • 1 tbsp Oil
  • 1 tsp vanilla extract
  • ¼ cup Dried Apricots, finely chopped
  • ¼ cup Dried Cranberries, chopped
For the Yogurt Dip:
  • ½ cup greek yogurt
  • 2~3 tbsp Confectioners Sugar
  • 1 tsp Orange zest, finely grated
  • ¼ tsp vanilla extract
Maple Oat Craberry Biscotti
Instructions
Make the Dip:
  1. Combine all the ingredients for the yogurt dip in a small bowl, whisk well. Cover and refrigerate while you make the biscotti.
Make Biscotti:
  1. Preheat oven to 350°F. Line a baking sheet with parchment paper and lightly spray with nonstick cooking spray and set aside.
  2. In a mixing bowl, whisk together flour, oats, brown sugar, cinnamon, baking powder, baking soda and salt.
  3. In a small bowl, combine egg replacer mixture (or the 2 eggs), maple syrup, oil, melted byeer and vanilla. Whisk until well combined.
  4. Add the wet ingredients to dry ingredients along with the dried apricots and cranberries. Mix until the dough just comes together. This is a wet dough, so lightly flour your hands to handle it.
  5. Transfer the dough to the prepared baking sheet and shape it into a 12″x4″ log.
  6. Bake for 20~24 minutes or until the log is golden brown and firm to touch. The log will spread out quite a bit after baking. Remove the baking sheet from the oven and let cool for about 10 minutes or until cool enough to handle.
  7. Using a sharp serrated knife, slice the log into 1/3″ wide slices on the diagonal. Place the slices on their sides and bake for 12~15 minutes or until dry and crisp.
  8. Let the biscotti sit on the baking sheet for 5 minutes before transferring them onto cooling rack to cool completely. Serve with the yogurt dip. Biscotti will keep well for 1 week in an airtight container.
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