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Granola Biscotti

May 13, 2019

This cookie makes a great snack.  Not too sweet, portable and could be healthy 🙂  It’s my husband’s favorite which I have to make on a regular basis now.

I double the recipe and it works out perfectly.  I tried making 2 very large logs when I doubled the recipe but it really doesn’t work very well.  If you have a double oven, like I do, you can bake both baking sheets of 2 logs each at the same time.  Otherwise bake them separately.  The recipe below is not doubled, it makes two logs.

Also, I tried mixing my way:  adding all the dry ingredients, which included the sugar and then the wet ingredients which included the butter.  Wrong, wrong.  The sugar did not dissolve when I did that.  So follow the instructions.

I highly recommend using a scale.  It makes this recipe a whole lot easier.  Again, this would be a reason to buy one.  If you don’t have one, refer to the King Arthur Flour recipe.  They give you the ingredients using cups.

I just made a few tweaks, mainly oven temperature and times and some of the ingredients.

Granola Biscotti  by King Arthur Flour via Smitten Kitchen 

4-1/2 ounces King Arthur Unbleached All-Purpose Flour

4-5/8 ounce rolled (whole or Old Fashioned) oats

1 teaspoon baking powder

1/4 teaspoon baking soda

1/2 teaspoon salt

3 ounces butter, melted

1-3/4 ounces granulated sugar

1-7/8 ounces brown sugar

2 large eggs

1/2 teaspoon vanilla extract

1-1/2 ounces pecans or walnuts, chopped

2 ounces shredded sweetened coconut

4 ounces raisins or cranberries

Preheat the oven to 350 degrees.

Place parchment paper onto a rimmed cookie sheet.

In a small/medium bowl, whisk together the flour, oats, baking powder, baking soda, and salt.  In a separate large bowl, whisk together the melted butter and sugars.  Then whisk in eggs and vanilla.  Stir in the dry ingredients and then the nuts, coconut and raisins or cranberries to make a stiff batter.

Using a large ice cream scoop (see picture), divide dough onto parchment lined cookie sheet.  Using wet hands, shape the dough into 2 logs.

Bake for 20-25 minutes, until lightly golden brown and beginning to form cracks.

Remove from oven and let cool completely.

When logs are completely cool (about an hour), transfer to a cutting board.  Using a serrated knife cut into 1/2 to 3/4 inch pieces and place on cookie sheet with a fresh piece of parchment paper.  Bake for 10 minutes.

Remove from oven and cool completely.  Store in an airtight container.

The pictures below are from doubling the recipe, but same idea if only doing once the recipe.

prepping rimmed baking sheets with parchment paper:

flour, oats, baking powder, baking soda, salt:

melted butter and sugars:

nuts, coconut and raisins or cranberries:

mix everything together:

portion the dough evenly using an ice cream scoop:

using wet hands, form into logs:

bake:

when completely cool, place on cutting board:

and cut:

and bake again:

yum!

 

2 Comments leave one →
  1. Vicki Dunning permalink
    May 13, 2019 1:50 pm

    In your fourth image, the bottom one of the melted butter, sugar, and eggs (with the eggs incorporated), what is that single beater mixer??? Like a motorized whisk?

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