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Hearty Granola Biscotti with Oats, Almonds, and Dates – vegetarian recipe
Stav Kogan

Hearty Granola Biscotti with Oats, Almonds, and Dates

A wholesome, hearty twist on the classic Italian twice-baked cookie, featuring rolled oats, toasted almonds, and sweet dates. This recipe transforms your favorite granola flavors into a delightfully dunkable, endlessly snackable treat.
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Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour 10 minutes
Servings: 30 cookie
Calories: 110
Ingredients Method Nutrition

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 / 3.17 oz) 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
  • 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.

Method
 

  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.
  4. Mix thoroughly to ensure everything is evenly distributed.
  5. Pour the wet egg mixture into the dry and stir until a sticky dough forms. Gently fold in the toasted almonds and chopped dates.
  6. Divide the dough in half. With lightly floured hands, shape each portion into a log approximately 14 inches long.
  7. Place both logs on the prepared baking sheet.
  8. Bake for 30 minutes, or until a toothpick inserted into the center comes out clean.
  9. Remove from the oven and let the logs cool on the baking sheet for 10 minutes. This step is crucial for easier slicing.
  10. Using a serrated knife, carefully cut the logs diagonally into slices about ½-inch thick.
  11. Arrange the biscotti slices cut-side down on two ungreased baking sheets.
  12. 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.
  13. Once baked, transfer the biscotti to a wire rack to cool completely. Store in an airtight container to maintain their crunch.
  14. 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.

Nutrition

Calories: 110kcalCarbohydrates: 20gProtein: 3gFat: 2g

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