Oat, Almond and Apricot Breakfast Biscotti
By Julie van Rosendaal
on March 02, 2010
1 1/2 cups (375 mL) all-purpose flour
1 cup (250 mL) oats
3/4 cup (185 mL) sugar (white or brown)
2-4 tbsp (30-60 mL) ground flax seed
1 tsp (5 mL) baking powder1/4 tsp (1 mL) salt
1/4 cup (half stick or 60 mL) butter
1/4 cup (60 mL) plain yogurt
1/4 cup (60 mL) milk or orange juice
1 large egg
1 tsp (5 mL) vanilla extract
1/2 cup (125 mL) sliced or slivered almonds, toasted
1/2 cup (125 mL) dried apricots, slivered
Preheat oven to 350°F.
Put the flour, oats and sugar into the bowl of a food processor; pulse until the oats are ground. Add the sugar, flax seed, baking powder and salt and pulse to blend. Add the butter and pulse again until well blended. Transfer to a large bowl.
In a small bowl, stir the yogurt, milk, egg and vanilla together with a fork; add it to the dry ingredients and stir until almost combined; add the almonds and apricots and stir just until the dough comes together.With dampened hands, shape the dough into a log that is about 14” long and 3” wide. (Or for smaller biscotti, make two narrower logs.) If you like, brush the top with a little beaten egg or milk, and/or sprinkle with coarse sugar.
Bake for 30 minutes, until firm. Set on a wire rack to cool and reduce the oven temperature to 300°F. When the log is cool enough that it doesn’t crumble, slice into 1/2″ wide slices on a slight diagonal. Put the slices back on the cookie sheet, standing upright and spaced about 1/2”apart. Bake for another 30 minutes, until hard and dry. If you like, turn the oven off and leave the biscotti inside to cool.
Makes about 1 1/2 dozen biscotti.
By Julie van Rosendaal|
March 02, 2010