Hearty granola biscotti with oats, almonds, and dates are the cookie jar staple that travels well and keeps for weeks. A twice-baked dough of flour, rolled oats, toasted wheat germ, and brown sugar studded with chopped toasted almonds and sweet chopped dates. They're made for dunking in coffee or tea.
There’s nothing quite like the satisfying crunch of a perfect biscotti dipped into a warm cup of coffee or tea. This recipe takes the classic Italian twice-baked cookie and gives it a wholesome, hearty twist with the addition of rolled oats, toasted almonds, and sweet dates. It’s like your favorite morning granola transformed into a delightfully dunkable, endlessly snackable treat. The beauty of biscotti is their signature crispness, achieved by baking the dough twice—first as a log, and then again as individual slices. Get ready to fill your kitchen with the warm, comforting aroma of a truly special cookie!
Ingredients
• 4 large eggs
• 1 teaspoon (5 ml / 0.2 fl oz) vanilla extract
• ½ teaspoon almond extract
• 1 ½ cups (180g / 6.3 oz) all-purpose flour
• 1 cup (90g) rolled oats
• ½ teaspoon baking powder
• ⅛ teaspoon salt
• 1 tablespoon (7g / 0.25 oz) toasted wheat germ
• ½ cup (100g / 3.5 oz) packed brown sugar
• ½ cup (100g / 3.5 oz) granulated sugar
• ½ cup (70g / 2.47 oz) toasted almonds, roughly chopped
• ½ cup (85g / 3 oz) chopped dates
Instructions
1. Preheat your oven to 325°F (165°C). Lightly grease a large baking sheet.
2. In a small bowl, whisk the eggs with the vanilla and almond extracts until lightly beaten.
3. In a separate large bowl, combine the all-purpose flour, rolled oats, baking powder, salt, toasted wheat germ, brown sugar, and granulated sugar. Mix thoroughly to ensure everything is evenly distributed.
4. Pour the wet egg mixture into the dry and stir until a sticky dough forms. Gently fold in the toasted almonds and chopped dates.
5. Divide the dough in half. With lightly floured hands, shape each portion into a log approximately 14 inches long.
6. Place both logs on the prepared baking sheet. Bake for 30 minutes, or until a toothpick inserted into the center comes out clean.
7. Remove from the oven and let the logs cool on the baking sheet for 10 minutes. This step is crucial for easier slicing.
8. Using a serrated knife, carefully cut the logs diagonally into slices about ½-inch thick.
9. Arrange the biscotti slices cut-side down on two ungreased baking sheets.
10. Bake for a total of 15 minutes for the second bake. At the 7-minute mark, remove the sheets from the oven, flip each biscotti over, and swap the baking sheets’ positions in the oven (move the top one to the bottom rack and vice versa) to ensure even crisping.
11. Once baked, transfer the biscotti to a wire rack to cool completely. Store in an airtight container to maintain their crunch.
Nutritional Information
• Yields: About 30 cookies
• Cost: Approx. $0.20 per cookie
• Calories: 110
• Fat: 2g
• Carbohydrates: 20g
• Protein: 3g
• Fiber: 1g
• Sugar: 9g
• Sodium: 30mg
Pro Tips
• For the cleanest cuts, use a sharp serrated knife in a gentle sawing motion. Don’t press straight down, as this can crumble the warm logs.
• Customize your mix-ins! Feel free to swap the almonds and dates for other nuts like pistachios or pecans, and dried fruits like cranberries or apricots. Chocolate chips are also a fantastic addition.
• If you prefer an extra-crisp cookie, you can lower the oven temperature to 300°F (150°C) for the second bake and add a few extra minutes to each side, watching carefully to prevent browning.
• Don’t rush the cooling process. Allowing the biscotti to cool completely on a wire rack is essential for them to firm up and achieve their signature crunch.
FAQ
Q: Can I make this vegetarian biscotti recipe vegan
A: Yes, you can adapt this recipe to be vegan. The primary substitution needed is for the four large eggs. You can use a vegan egg replacer, such as four ‘flax eggs’ (1 tablespoon / 15 ml / 0.5 fl oz ground flaxseed mixed with 3 tablespoons / 45 ml / 1.5 fl oz water per egg), which will also boost the fiber content. The rest of the ingredients are naturally plant-based.
Q: How can I make these oatmeal biscotti gluten-free
A: To make this recipe gluten-free, substitute the all-purpose flour with a 1-to-1 gluten-free baking flour blend. You should also ensure you are using certified gluten-free rolled oats to avoid cross-contamination. Simply omit the toasted wheat germ, as it contains gluten.
Q: Are these vegetarian biscotti a good source of protein
A: For a cookie, they offer a decent amount of plant-focused protein. Each biscotti contains approximately 3 grams (0.11 oz / 3.1 g) of protein, thanks to the combination of eggs, toasted almonds, and whole grain oats. This makes them a more satisfying and hearty vegetarian snack compared to typical sugar cookies.
Q: What is the best way to store these homemade vegetarian biscotti
A: To maintain their signature crunch, it’s essential to let the biscotti cool completely on a wire rack after the second bake. Once fully cooled, store them in an airtight container at room temperature. They will stay fresh and crisp for up to two weeks.
More Recipes You’ll Love
- Corny Polenta Breakfast Pancakes
- Best Ever Crunchy Homemade Granola
- The Perfect Grab-and-Go Fruit and Nut Breakfast Bar
Hearty Granola Biscotti with Oats, Almonds, and Dates
Ingredients
Method
- Preheat your oven to 325°F (165°C). Lightly grease a large baking sheet.
- In a small bowl, whisk the eggs with the vanilla and almond extracts until lightly beaten.
- In a separate large bowl, combine the all-purpose flour, rolled oats, baking powder, salt, toasted wheat germ, brown sugar, and granulated sugar.
- Mix thoroughly to ensure everything is evenly distributed.
- Pour the wet egg mixture into the dry and stir until a sticky dough forms. Gently fold in the toasted almonds and chopped dates.
- Divide the dough in half. With lightly floured hands, shape each portion into a log approximately 14 inches long.
- Place both logs on the prepared baking sheet.
- Bake for 30 minutes, or until a toothpick inserted into the center comes out clean.
- Remove from the oven and let the logs cool on the baking sheet for 10 minutes. This step is crucial for easier slicing.
- Using a serrated knife, carefully cut the logs diagonally into slices about ½-inch thick.
- Arrange the biscotti slices cut-side down on two ungreased baking sheets.
- Bake for a total of 15 minutes for the second bake. At the 7-minute mark, remove the sheets from the oven, flip each biscotti over, and swap the baking sheets' positions in the oven (move the top one to the bottom rack and vice versa) to ensure even crisping.
- Once baked, transfer the biscotti to a wire rack to cool completely. Store in an airtight container to maintain their crunch.
- Don't rush the cooling process. Allowing the biscotti to cool completely on a wire rack is essential for them to firm up and achieve their signature crunch.
