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Maple Oat Craberry Biscotti

Author: Pavani
Print Pin
Prep Time: 20 mins
Cook Time: 30 mins
Total Time: 1 hr 5 mins
Course: Dessert, Snack
Cuisine: American, Italian
Servings: 16 Biscotti


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


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.

Make 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.