Honey Nut Oat Biscotti
Discover a delightful twist on classic Italian biscotti with our Honey Nut Oat Biscotti recipe, perfect for pairing with your favorite coffee or tea. These twice-baked treats combine the wholesome goodness of old-fashioned rolled oats, the natural sweetness of honey, and the satisfying crunch of mixed nuts like almonds, pecans, or walnuts. A dash of ground cinnamon adds a warm, spiced aroma, while the golden-brown exterior offers the perfect crisp texture. Easy to make with a simple dough and a quick shaping-and-slicing process, this recipe yields 16 irresistibly crunchy biscotti that are ideal for sharing or gifting. Whether you're dipping them into a warm drink or enjoying them solo, these homemade biscotti are sure to impress with their rustic charm and nutty sweetness.
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Recipe Information
Ingredients
- 2 cups all-purpose flour
- 1 cup old-fashioned rolled oats
- 1 teaspoon baking powder
- 0.5 teaspoon salt
- 0.5 cup unsalted butter
- 0.5 cup granulated sugar
- 0.25 cup honey
- 2 pieces large eggs
- 1 teaspoon vanilla extract
- 1 cup chopped mixed nuts (e.g., almonds, pecans, or walnuts)
- 0.5 teaspoon ground cinnamon
Instructions
Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
In a large mixing bowl, combine the all-purpose flour, rolled oats, baking powder, salt, and ground cinnamon. Set aside.
In another bowl, beat the unsalted butter and granulated sugar together until light and fluffy, about 2-3 minutes.
Mix in the honey, eggs, and vanilla extract to the butter-sugar mixture until well combined.
Gradually add the dry ingredients to the wet ingredients, mixing until a dough forms.
Fold in the chopped mixed nuts until evenly distributed throughout the dough.
Place the dough onto the prepared baking sheet and shape into a flat log approximately 12 inches long and 3 inches wide.
Bake the log in the preheated oven for 25-30 minutes, or until lightly golden and firm to the touch. Remove from the oven and allow to cool for 10 minutes.
Using a sharp serrated knife, carefully slice the log diagonally into 3/4-inch thick biscotti pieces.
Place the biscotti slices cut-side down back onto the baking sheet. Bake for an additional 10 minutes, then flip the slices and bake for another 10 minutes, or until crisp and golden.
Remove from the oven and cool completely on a wire rack before serving or storing.
Serve the Honey Nut Oat Biscotti with coffee, tea, or enjoy on their own!
Nutrition Facts
Calories |
2996 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 128.8 g | 165% | |
| Saturated Fat | 38.4 g | 192% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 496 mg | 165% | |
| Sodium | 1785 mg | 78% | |
| Total Carbohydrate | 416.4 g | 151% | |
| Dietary Fiber | 26.0 g | 93% | |
| Total Sugars | 156.7 g | ||
| Protein | 67.5 g | 135% | |
| Vitamin D | 2.0 mcg | 10% | |
| Calcium | 265 mg | 20% | |
| Iron | 20.5 mg | 114% | |
| Potassium | 1253 mg | 27% | |
*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.
