Despite what I tell my 5 year old, there are times when cookies are perfectly acceptable for breakfast. These not-to-sweet biscotti are made with oats, ground for a finer texture; along with apricots and almonds, they are a perfect nibble with my morning coffee. Because biscotti keep longer than most baking, don’t squish or crumble, they’re also great to toss into my gym bag for a post-workout snack.
This biscotti is crisp, but not hard on the teeth; if you prefer it soft, bake the log of dough only once, then slice and serve it without the second baking. (It is, after all, baked through at that point.) If you have kids around, they may like to dunk their biscotti in milk; mine prefer the softer once-baked kind.
Apricot-Almond Breakfast Biscotti
1 3/4 cups (435 mL) all-purpose flour (or any combination of all-purpose and whole wheat)
1 cup (250 mL) oats
3/4 cup (185 mL) sugar (white or brown)
grated zest of an orange
1 tsp (5 mL) baking powder
1/4 tsp (1 mL) salt
1/4 cup (60 mL) butter, softened
1/4 cup (60 mL) vegetable oil
1/4 cup (60 mL) milk
1 large egg
2 tsp (10 mL) vanilla (or any flavoured extract)
1/2-1 cup (125-250 mL) sliced or slivered almonds
1/2 cup (125 mL) chopped dried apricots
coarse sugar, for sprinkling (optional)
Preheat the oven to 350ºF.
In the bowl of a food processor, combine the flour, oats, sugar, orange zest, baking powder and salt; pulse until the oats are finely ground. Add the butter and oil and pulse to blend. Transfer the mixture to a mixing bowl.
In a small bowl, stir together the milk, egg and vanilla with a fork; add to the dry ingredients along with the almonds and apricots and stir just until the dough comes together.
Shape the dough into a log on a baking sheet that has been sprayed with non-stick spray (the dough will be a bit sticky-dampening your hands helps), flattening it so that it’s about 15″ long and 4″ wide. (Divide the dough into two if it doesn’t fit on your cookie sheet, or make longer, thinner logs for smaller biscotti.) If you like, brush the top with a little beaten egg and/or sprinkle with coarse sugar.
Bake for 25-30 minutes, until golden and firm. Transfer to a wire rack to cool, then cut on a slight diagonal into 1/2″ thick slices using a serrated knife. Stand the biscotti upright on the baking sheet, spacing them about 1/2″ apart, and bake for another 30 minutes, until crisp and dry. Makes about 2 dozen biscotti.