Apples and Oats Biscotti
Delightfully crunchy and bursting with cozy fall flavors, Apples and Oats Biscotti are the perfect treat for coffee lovers and snack enthusiasts alike. This unique twist on traditional biscotti combines wholesome rolled oats and sweet dried apples with a warm hint of cinnamon, making every bite a flavorful adventure. The dough is baked twice to achieve its signature crisp texture, and a touch of brown sugar and vanilla adds just the right amount of sweetness. Perfect for dunking into your morning latte or enjoying as an afternoon snack, these golden, nut-free biscotti are a fantastic way to elevate your baking repertoire. Bonus: they’re easy to make and stay fresh for up to two weeks, making them a delightful addition to your cookie jar.
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Recipe Information
Ingredients
- 1.5 cups All-purpose flour
- 1 cup Old-fashioned rolled oats
- 0.5 cup Dried apples, chopped
- 0.75 cup Brown sugar
- 1 teaspoon Baking powder
- 1 teaspoon Cinnamon
- 0.25 teaspoon Salt
- 2 whole Large eggs
- 0.25 cup Unsalted butter, melted
- 1 teaspoon Vanilla extract
Instructions
Preheat your oven to 350°F (175°C). Line a large baking sheet with parchment paper or a silicone baking mat.
In a large mixing bowl, combine the all-purpose flour, rolled oats, baking powder, cinnamon, and salt. Stir to evenly distribute the dry ingredients.
In a separate bowl, whisk together the brown sugar, eggs, melted butter, and vanilla extract until smooth.
Pour the wet ingredients into the dry ingredients and mix until a dough begins to form. Add the chopped dried apples and mix to evenly incorporate.
Lightly dust your work surface with flour and transfer the dough onto it. Gently knead the dough to ensure it holds together, and form it into a log roughly 12 inches long and 3 inches wide.
Place the log onto the prepared baking sheet and bake for 25 minutes. The dough should be firm and lightly golden.
Remove the log from the oven and let it cool on the baking sheet for about 10 minutes. Reduce the oven temperature to 325°F (165°C).
Using a sharp serrated knife, slice the log diagonally into 1/2-inch thick slices. Place the slices cut side down on the baking sheet.
Bake the slices for an additional 10 minutes, then flip them over and bake for another 10 minutes until both sides are golden and crisp.
Remove the biscotti from the oven and let them cool completely on a wire rack. Store in an airtight container for up to two weeks.
Nutrition Facts
Calories |
2148 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 66.0 g | 85% | |
| Saturated Fat | 34.7 g | 174% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 501 mg | 167% | |
| Sodium | 1221 mg | 53% | |
| Total Carbohydrate | 354.7 g | 129% | |
| Dietary Fiber | 19.9 g | 71% | |
| Total Sugars | 150.5 g | ||
| Protein | 41.8 g | 84% | |
| Vitamin D | 2.0 mcg | 10% | |
| Calcium | 276 mg | 21% | |
| Iron | 14.7 mg | 82% | |
| Potassium | 1168 mg | 25% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
