Apple and Oat Biscotti: A Cozy Fall Breakfast Treat

2 mai 2024

1 hour

super easy

3 servings

Craving a warm and comforting breakfast as the crisp fall air arrives? Look no further than these delicious Apple and Oat Biscotti! They’re the perfect way to satisfy your sweet tooth while packing in some wholesome goodness.This recipe is a twist on the classic biscotti, incorporating rolled oats and chopped apples for a delightful textural contrast. Plus, a sprinkle of cinnamon adds that warm, cozy feeling that autumn mornings are all about. Not only are these biscotti tasty, but they’re also surprisingly nutritious. We’ll take a peek at the nutritional breakdown after the recipe, but for now, let’s get baking!

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Ingredients

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	1 ¼ cup flour (160g) flour
	1 cup rolled oats 100 g rolled oats
	1 tsp cinnamon
	1/2 tsp baking soda (2g) baking soda
	1/4 tsp salt (1g) salt
	1/2 cup butter (110g) butter
	1/2 cup brown sugar (100g) brown sugar
	2 eggs
	1 tsp vanilla extract
	1 cup apples (about 2 medium apples)

Additional

	1/2 cup walnuts , chopped
	1/2 cup (50g) raisins

Nutritional Information

250 Calories

10g Fat

5g Saturated Fat

35g Carbohydrates

5g Fiber

7g Protein

Directions

1.

Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.

In a medium bowl, whisk together the flour, oats, cinnamon, baking soda, and salt.

Mark as complete

2.

In a separate large bowl, cream together the softened butter and brown sugar until light and fluffy. Beat in the eggs one at a time, then stir in the vanilla extract.

Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Gently fold in the chopped apples and walnuts (if using).

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3.

Shape the dough into a long, flat loaf, about 1 inch thick and 8 inches long.

Place the loaf on the prepared baking sheet and bake for 25-30 minutes, or until golden brown and firm to the touch. Remove the biscotti from the oven and let it cool slightly on the baking sheet for about 10 minutes.

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4.

Reduce the oven temperature to 300°F (150°C). Using a serrated knife, carefully cut the cooled biscotti loaf diagonally into ¾-inch slices.

Lay the biscotti slices flat on the baking sheet and bake for another 15-20 minutes, or until dry and crisp, flipping them halfway through. Let the biscotti cool completely on the baking sheet before storing in an airtight container.

Mark as complete

Notes

For a vegan option, you can use vegan butter and flax eggs (1 tablespoon ground flaxseed mixed with 3 tablespoons water and let sit for 5 minutes).

Enjoy your biscotti dunked in your favorite coffee, tea, or even hot chocolate!

Feel free to adjust the amount of chopped apples and walnuts to your preference.

If you don't have walnuts, you can substitute another chopped nut like pecans or almonds.