Cinnamon Oatmeal Biscotti

Good morning Monday! 

Rolled oats is an ingredient I love incorporating into baked goods. It can absorb just about any spice you add to it and the result? A very wholesome treat. 

Well, to help get us going for the week, I thought I'd share a new biscotti I created using rolled oats. With a few simple tweaks to an almond biscotti recipe I like, I was able to create the Cinnamon Oatmeal Biscotti - a cookie that would be great dunked in a cup of Joe, drizzled with a simple icing or eaten all by itself. It is crispy, packed full of cinnamon-spiced goodness and topped with a cinnamon oat crumble.

Cinnamon Oatmeal Biscotti

Makes approximately 2 dozen 

Ingredients

1/2 cup vegetable oil

1 1/2 cups light brown sugar

3 eggs

2 tbsp vanilla extract

1 tbsp baking powder

3 1/2 tsp ground cinnamon

3 3/4 cups all-purpose flour

3/4 cup rolled oats

4 tbsp unsalted butter, softened

Directions

Preheat oven to 375 degrees F and line a cookie sheet with parchment paper.

In a bowl, whisk the oil, 1 cup brown sugar, eggs and vanilla extract. Once thoroughly combined, whisk in the baking powder and 3 teaspoons of cinnamon. Then using a spatula, stir in 3 1/4 cups flour. At this point, you may need to use your hands to form then dense dough. When the dough is formed, fold in a 1/2 cup rolled oats.

To make the biscotti crumble topping, use a separate bowl and combine the remaining brown sugar, flour, cinnamon and rolled oats with the butter. Mix with your hands until it resembles coarse crumbs. 

Divide the biscotti dough in half and form two logs approximately 8 inches in length and pressed down to about a 1/2 inch thickness. Top each formed dough with the crumb topping and press lightly to adhere the topping to the biscotti. Bake on your prepped cookie sheet for 25 to 30 minutes.

When you are ready to remove from the oven, it should be golden brown. Let the baked cookie cool on a rack just until you can handle it to slice.

Using a serrated knife, slice the biscotti into 1/2 inch slices and place on the cookie sheet, side down, to toast for about 7 minutes, then flip and toast the other side for about 7 minutes.

Cool the cookies completely on a rack before serving.