Grape Nuts Biscotti
Crunchy, nutty, and infused with the wholesome goodness of Grape Nuts cereal, this Grape Nuts Biscotti recipe is a delightful twist on the classic Italian cookie. Perfectly crisp and golden, these twice-baked treats balance sweetness with a hearty texture, thanks to the unique addition of Grape Nuts and optional chopped almonds or walnuts. Flavored with aromatic vanilla and almond extracts, each bite offers a mildly sweet, nutty profile that pairs beautifully with coffee, tea, or even a glass of milk. With just 15 minutes of prep time and a total bake time of under an hour, this easy biscotti recipe yields 24 irresistible cookies that stay fresh for up to two weeks. Perfect for gifting, snacking, or savoring as a morning or afternoon pick-me-up, these biscotti are your new pantry staple.
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 2 cups All-purpose flour
- 1 teaspoon Baking powder
- 0.5 teaspoon Salt
- 1 cup Grape Nuts cereal
- 0.75 cup Granulated sugar
- 3 large Eggs
- 1 teaspoon Vanilla extract
- 0.5 teaspoon Almond extract
- 0.5 cup Chopped almonds or walnuts (optional)
Instructions
Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.
In a large mixing bowl, beat the eggs, granulated sugar, vanilla extract, and almond extract together until smooth.
Gradually add the dry ingredients to the wet ingredients, mixing until a dough is formed. It may be slightly sticky; this is normal.
Fold in the Grape Nuts cereal and chopped nuts (if using) until evenly distributed throughout the dough.
Divide the dough into two equal portions. On the prepared baking sheet, shape each portion into a log approximately 10 inches long and 2-3 inches wide.
Bake the logs for 25 minutes, or until firm to the touch and lightly golden. Remove from the oven and let cool for 10 minutes. Reduce the oven temperature to 325°F (160°C).
Carefully transfer the baked logs to a cutting board. Using a sharp serrated knife, slice the logs into 1/2-inch thick biscotti.
Place the biscotti slices cut side down back onto the baking sheet. Bake for an additional 10 minutes, then flip them and bake for another 10 minutes, or until crisp and golden.
Remove the biscotti from the oven and let them cool completely on a wire rack. Store in an airtight container for up to 2 weeks.
Nutrition Facts
Calories |
2424 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 46.7 g | 60% | |
| Saturated Fat | 7.0 g | 35% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 558 mg | 186% | |
| Sodium | 2386 mg | 104% | |
| Total Carbohydrate | 443.0 g | 161% | |
| Dietary Fiber | 26.5 g | 95% | |
| Total Sugars | 163.6 g | ||
| Protein | 67.6 g | 135% | |
| Vitamin D | 3.1 mcg | 15% | |
| Calcium | 307 mg | 24% | |
| Iron | 24.8 mg | 138% | |
| Potassium | 1373 mg | 29% | |
*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.
