Best 6 Oatmeal Raisin Almond Biscotti Recipes

ALMOND AND RAISIN BISCOTTI

Steps:

• Preheat the oven to 300 degrees F.
• In a mixing bowl, combine the butter and granulated sugar and beat, with a whisk or hand mixer, until light and fluffy, scraping down the sides periodically. Add the orange zest and beat in the
• whole eggs one at a time. Stir in the vanilla.
• Gently mix in the flour, baking powder and salt. Once the flour is incorporated, fold in the almonds, raisins and anise.
• Divide the dough into two pieces. If the dough is sticky, dust your hands with a little flour. Roll the dough into two logs the length of a sheet tray and place on the tray. Beat the egg white with 1 tablespoon water in a small bowl. Brush the logs with the egg white and sprinkle with the turbinado sugar. Bake until dark golden brown, slightly crisp around the edges and still a bit soft in the middle, about 30 minutes.
• Remove from the oven to a cutting board and slice on the bias with a serrated knife while they are still warm. Slicing while warm will prevent crumbling.
• Lay the biscotti back on the sheet tray(s), cut-sides down, and return to the oven until a little more golden around the edges, another 10 minutes. This will harden the biscotti but not make them like rocks.
• Remove from the oven to a serving platter and serve with coffee or Vin Santo for dipping.
• Biscolicious!

OATMEAL CRAISIN® BISCOTTI

Steps:

• Preheat the oven to 350 F. Line baking sheet(s) with parchment paper. I used a 15 X 21 inch baking sheet. If your baking sheet is smaller, use 2 baking sheets.
• In a medium bowl, combine the flour, baking powder, cinnamon and salt. Set this mixture aside.
• In the bowl of stand mixer using the flat beater, combine the oil, sugar, brown sugar, and eggs. Beat on medium speed until combined. Add the prepared flour mixture. Beat until the flour just disappears. Add the oats and beat until just combined and a sticky dough forms. Add the dried cranberries.
• Moisten your hands with water and form the dough into two logs on the prepared baking sheet. The logs should be about 12 inches long and 3 inches wide. Leave at least 3 inches between the logs of dough. The biscotti will spread when they bake. Combine 1 teaspoon of cinnamon and 1/4 cup of sugar. Sprinkle the cinnamon and sugar mixture over the tops of the logs.
• Bake on the middle shelf of the oven for 30 minutes. Remove the baking pan and allow the biscotti logs to cool for 30 minutes on a cooling rack. Reduce the oven temperature to 300 F.
• Carefully transfer each biscotti log to a cutting surface and slice on a slight diagonal into pieces 1/2 inch wide. Place the pieces of biscotti cut-side down on a parchment-lined baking sheet and bake for an additional 15 minutes. Remove the baking sheet from the oven and allow the biscotti to rest until completely cool. Store in an airtight container at room temperature.

ALMOND AND RAISIN BISCOTTI

Steps:

• Preheat the oven to 300 degrees F.
• In a mixing bowl combine the butter and sugar and beat, with a whisk or hand mixer, until light and fluffy, scraping down the sides periodically. Add the orange zest and beat in the eggs 1 at a time. Stir in the vanilla.
• Gently mix in the baking powder, salt and flour. Once the flour is incorporated fold in the almonds, raisins and anise.
• Divide the dough into 2 pieces. If the dough is sticky dust your hands with a little flour. Roll the dough into 2 logs the length of the sheet tray. Beat the egg white with 1 tablespoon of water in a small bowl. Brush the dough logs with the egg white and sprinkle with turbinado sugar. Bake in the preheated oven for about 30 minutes.
• Remove from the oven to a cutting board and slice on the bias with a serrated knife while they are still warm. Slicing while warm will prevent crumbling.
• Lay the biscotti back on the sheet tray(s), cut sides down, and return to the oven for another 10 minutes. This will harden the biscotti but not make them like rocks.
• Remove from the oven to a serving platter and serve with coffee or Vin Santo for dipping.
• Biscolicious!

OATMEAL COOKIE BISCOTTI

Steps:

• Preheat oven to 350°F Line a baking sheet with parchment paper.
• Whisk together flour, oats, baking soda, baking powder, salt and spices in a medium bowl. In a large bowl, beat eggs, adding sugar gradually, at medium speed until smooth and light, 1-2 minutes. Stir in flour mixture and raisins.
• Drop spoonfuls of batter onto baking sheet and, with well floured hands, form into rectangular logs about 1/2 inch high. Sprinkle a few oats on top for decoration. Length and width are your perogative. Bake at 350F for 20 minutes.
• Slice logs into 1/3-1/2 inch thick slices (1-1.5 cm) and lay flat on baking sheet.
• Lower oven temperature to 300°F Bake sliced cookies for 15 minutes, flip them and bake for an additional 15 minutes. If cookies are not firm, depending on how thickly they were sliced, turn again and bake for 10 more minutes. Remove to a wire rack to cool. Store in an airtight container.

OATMEAL RAISIN COOKIES I

Steps:

• Preheat oven to 375 degrees F (190 degrees C).
• In large bowl, cream together butter, white sugar, and brown sugar until smooth. Beat in the eggs and vanilla until fluffy. Stir together flour, baking soda, cinnamon, and salt. Gradually beat into butter mixture. Stir in oats and raisins. Drop by teaspoonfuls onto ungreased cookie sheets.
• Bake 8 to 10 minutes in the preheated oven, or until golden brown. Cool slightly, remove from sheet to wire rack. Cool completely.

ALMOND BISCOTTI

Steps:

• Preheat oven to 350 degrees. In a large bowl, whisk together flour, sugar, baking powder, and salt. Using an electric mixer, beat in eggs and vanilla until combined. Add almonds and beat until combined.
• Divide dough in half and transfer to a parchment-lined rimmed baking sheet. Form each half into a 2 1/2-inch-wide, 3/4-inch-tall log. Bake until dough is firm but gives slightly when pressed, 20 to 25 minutes, rotating sheet halfway through. Let cool on sheet on a wire rack, 20 minutes.
• With a serrated knife, cut logs into 1/4-inch slices on the diagonal and arrange, cut side down, on 2 parchment-lined rimmed baking sheets. Bake until biscotti are crisp and golden, about 15 minutes, rotating sheets and flipping biscotti halfway through. Let cool on sheets on wire racks.