Sunday, May 16, 2010

Oatmeal Raisin Biscotti


Yum. Yum yum yum. That's all I can say. I will try just about anything that even hints at oats. I love them, prepared any way, eaten at any time of the day. These little beauties were no exception. This weekend was pretty uneventful. I was feeling very unproductive and unbelievably bored, so, of course, I wandered into the kitchen.

I have been giving you quite a few recipes from Apples for Jam lately, so I thought I'd do a little something different. My aunt gave me The Craft of Baking for Christmas, but I hadn't gotten around to using it yet. I had read through it cover to cover and immediately fell in love, but I have so many cookbooks that I sort of forgot about it.


Other than ice cream, cookies are my favorite desserts to make. They're quick and easy, and you can eat the dough! Biscotti are by far my top choice, especially very crunchy, hard ones. There's just something about biting into a crisp, full-flavored cookie that crumbles upon meeting your teeth. It just makes me very happy. Another thing that makes me happy? My lemon curd ice cream is going to be in The Post and Courier! How wonderful is that?

The oats in these biscotti are not particularly upfront, although the oat flavor does make itself known. I could have gone for a few more raisins in them, and the pecans got a little lost as well. In the future, I might choose to omit the nuts and increase the amount of raisins, as I really enjoyed the chewiness they provided.


Oatmeal Raisin Biscotti

Makes about 20 cookies

3/4 cup pecans, toasted and roughly chopped
1/2 cup old-fashioned rolled oats
1/2 cup oat flour
1 3/4 cup all-purpose flour
3/4 cup sugar
1/2 teaspoon baking soda
1 teaspoon baking powder
1/4 cup molasses
2 eggs
2 tablespoons canola oil
3/4 teaspoon vanilla
3/4 cup raisins

Preheat the oven to 350 degrees and line a baking sheet with parchment paper. Whisk all of the dry ingredients together in the bowl of a stand mixer. Whisk the molasses, eggs, oil, and vanilla together in a separate bowl. Add the egg mixture to the dry ingredients and beat until just combined. Mix in the raisins. Divide the dough in half and form into two 2 by 16-inch logs on the baking sheet. Bake for 30 minutes, rotating halfway through. Remove from the oven and allow to cool for 5 minutes. Transfer the logs to a cutting board and cut into 1/3-inch slices using a serrated knife. Place the cookies back on the baking sheet and return it to the oven for an hour. After an hour, remove the baking sheet from the oven and transfer the cookies to a wire rack to cool.

1 comment:

  1. Baking time is way off. The raisins burn after that much time in the oven. I would say bake 20 minutes first phase and no another 20 in second phase. Turn off oven and leave cookies in there.