Thursday, August 25, 2005
OATMEAL COOKIE BISCOTTI!!!
while over at baking sheet (only one of the best food bloggies i have ever come across), i saw a post for oatmeal cookie biscotti and boy did it look good.
so since i had all the ingredients at home already (cept for the raisins & cardamom, so i used extra cinnamon), i thought i would give biscotti a try (i have never made it before). i must say i am quite impressed with the way it turned out. i did not get 4 dozen outta the recipe, but since i am new to biscotti making, i wasn't sure how big to make the logs and how thick to cut em. so mine are kinda large.
i cannot wait to have one with my morning coffee when i am getting ready tomorrow.
here's the recipe for you guys and for my future reference :)
oatmeal cookie biscotti
2 cups flour
1/2 cup quick cooking oats
1/2 tsp baking soda
1/2 tsp baking powder
1/2 tsp salt
1 tsp cinnamon
1/4 tsp cardamom
3 eggs, room temperature
1 cup sugar
1 tsp vanilla
1/2 cup raisins or dried cranberries
Preheat oven to 350F. Line a baking sheet with parchment paper.
Whisk together flour, oats, baking soda, baking powder, salt and spices in a medium bowl. In a large bowl, beat eggs, adding sugar gragually, at medium speed until smooth and light, 1-2 minutes. Stir in flour mixture and raisins.
Drop spoonfuls of batter onto baking sheet and, with well floured hands, form into rectangular logs about 1/2 inch high. Sprinkle a few oats on top for decoration. Length and width are your perogative. Bake at 350F for 20 minutes.
Slice logs into 1/3-1/2 inch thick slices (1-1.5 cm) and lay flat on baking sheet.
Lower oven temperature to 300F. Bake sliced cookies for 15 minutes, flip them and bake for an additional 15 minutes. If cookies are not firm, depending on how thickly they were sliced, turn again and bake for 10 more minutes. Remove to a wire rack to cool. Store in an airtight container.
Makes 4 dozen
recipe courtesy of bakingsheet