The isn’t much I can say about these. The spicy taste of an oatmeal cookie with the crunchiness and longevity of a biscotti. How can you go wrong?
The oatmeal gives the cookie an even lighter texture than usual, so I found that dipping these was unnecessary (though still delightful). This is definately a new variation on my usual recipes that I will use again and again.
Oatmeal Cookie Biscotti
2 cups all purpose 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.