Oatmeal Biscotti With Raisins And Hazelnuts |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 3 |
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Found this on and tweaked a bit. These are like the cookies of the same name, without fat. Enjoy! Ingredients:
2 cups flour |
3/4 c rolled oats |
1 tablespoon cinnamon |
1tsp baking powder |
1/2 tsp. salt |
3 eggs room temperature |
3/4 cups brown sugar |
1/2 tsp. almond extract |
1 1/2 tsp. vanilla |
1/3 cup currants |
1/3 cup toasted chopped hazelnuts |
Directions:
1. Preheat oven 325 degrees F
2. Beat the sugar with the eggs until thick, about 5 minutes. Add extracts.
3. In a separate bowl, combine the dry ingredients (not currants or nuts)
4. Stir the dry ingredients into the egg mixture, and then the currants and nuts. Let dough rest 5 minutes. Divide dough and create 2 logs on parchment lined baking sheets. To shape the logs, I get a shallow bowl of water and keep my hands wet, and also use the large plastic bowl scraper from foodprocessor. Make the logs 12 inches in length and flatten until they are about 4 inches wide. Position with about 4 or 5 inches between the logs. Bake for 40 mins.
5. Remove from oven and place on wire rack for 5 to 10 minutes. With serrated knife, cut on a slight diagonal into 1/2 inch slices. Return to oven, set at 275 degrees now, for 20 - 25 minutes.
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