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.
Maple Oat Craberry Biscotti
For the Biscotti:
- 1 cup all purpose flour
- ½ cup Old fashioned Rolled Oats
- ¼ cup Light brown sugar, packed
- 1½ 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
Make the Dip:
- Combine all the ingredients for the yogurt dip in a small bowl, whisk well. Cover and refrigerate while you make the biscotti.
- Preheat oven to 350°F. Line a baking sheet with parchment paper and lightly spray with nonstick cooking spray and set aside.
- In a mixing bowl, whisk together flour, oats, brown sugar, cinnamon, baking powder, baking soda and salt.
- In a small bowl, combine egg replacer mixture (or the 2 eggs), maple syrup, oil, melted byeer and vanilla. Whisk until well combined.
- 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.
- Transfer the dough to the prepared baking sheet and shape it into a 12"x4" log.
- 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.
- 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.
- 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.