Honey Oat Biscotti
Delightfully crisp and subtly sweet, Honey Oat Biscotti is the perfect treat for your next coffee break or afternoon tea. This wholesome twist on a traditional Italian cookie combines the nutty richness of rolled oats with the natural sweetness of honey, creating a satisfying crunch in every bite. A hint of cinnamon and optional chopped almonds add warm, earthy notes, while the double-baking technique ensures the iconic biscotti texture. Quick to prepare and long-lasting, these biscotti are ideal for gifting or enjoying at home. Pair them with your favorite hot beverage or crumble them over yogurt for a unique snack. With just 15 minutes of prep time and pantry-friendly ingredients, these irresistible Honey Oat Biscotti are as simple to make as they are delightful to savor.
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Recipe Information
Ingredients
- 2 cups all-purpose flour
- 1 cup rolled oats
- 1 teaspoon baking powder
- 0.25 teaspoons salt
- 1 teaspoon ground cinnamon
- 0.5 cup unsalted butter (softened)
- 0.5 cup honey
- 1 teaspoon vanilla extract
- 2 pieces large eggs
- 0.5 cup chopped almonds (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, rolled oats, baking powder, salt, and ground cinnamon. Set aside.
In a large mixing bowl, cream the softened butter with honey until smooth and creamy. This will take about 2-3 minutes using a hand or stand mixer.
Beat in the vanilla extract and then add the eggs, one at a time, mixing until well incorporated.
Gradually add the dry ingredients to the wet ingredients, mixing on low speed until a dough forms. If using almonds, fold them in at this stage.
Transfer the dough to the prepared baking sheet and shape it into a long, flat log, roughly 12 inches long and 3 inches wide. Smooth the edges with slightly damp hands if needed.
Bake the log for 25 minutes or until lightly golden and firm to the touch. Remove it from the oven and let it cool for about 10 minutes.
Reduce the oven temperature to 325°F (163°C). Using a serrated knife, carefully slice the log into 1/2-inch thick slices. Lay the slices cut-side down on the baking sheet.
Return the biscotti to the oven and bake for an additional 8-10 minutes, then flip the slices and bake for another 8-10 minutes, or until they are dry and crisp.
Remove the biscotti from the oven and let them cool completely on a wire rack before serving or storing in an airtight container for up to two weeks.
Nutrition Facts
Calories |
2885 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 142.0 g | 182% | |
| Saturated Fat | 67.1 g | 335% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 630 mg | 210% | |
| Sodium | 1207 mg | 52% | |
| Total Carbohydrate | 354.0 g | 129% | |
| Dietary Fiber | 23.5 g | 84% | |
| Total Sugars | 100.9 g | ||
| Protein | 64.2 g | 128% | |
| Vitamin D | 3.5 mcg | 17% | |
| Calcium | 342 mg | 26% | |
| Iron | 19.8 mg | 110% | |
| Potassium | 1250 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.
