Honey Oat Biscotti Recipe
This honey oat biscotti recipe; A practical cookie prepared with honey, oats and cinnamon, and crispy by baking twice. We mix the ingredients and first bake them in batons, then slice them and put them back in the oven. You can easily serve it with coffee or tea.
Ingredients
For the dough
Step-by-Step Method
Prepare the oven, cover the tray
Preheat oven to 175°C. Put baking paper on the baking tray; You get the biscotti baton easily.
Beat the wet ingredients
Mix margarine and honey briefly in a bowl. Add eggs and vanilla and beat until homogeneous.
Add the dry mixture
Mix flour, cinnamon, baking powder, baking soda and salt in a separate bowl. Add the dry mixture to the wet mixture and mix with a spatula until combined.
Add oats
Add oatmeal. The dough will be dense; Mix until the ingredients are evenly distributed throughout.
Shape into a baton
Place the dough on the tray and shape it into 2 long batons (logs). If your hands are sticky, you can wet them with a little water.
First cooking
Bake at 175°C for 20–25 minutes, until the top is set and lightly colored. Take it off the tray and let it cool for about 10 minutes.
Slice
Slice the sticks with a sharp knife into 1–1.5 cm thick slices. Be careful not to cut it while it is completely hot to prevent it from falling apart.
Crisp with second cooking
Arrange the slices on the tray again. Bake for 10 minutes, then turn and bake for another 8–10 minutes. If you want it drier, extend the time by 2–3 minutes.
Cool and store
Cool the biscotti completely on a wire rack. You can preserve its crispness by storing it in an airtight container.