Wednesday, March 23, 2011

oatmeal raisin cookie biscotti

Cantuccini or biscotti. Whatever you want to call these twice-baked biscuits, this non-traditional flavor combination for the Italian dunking cookie is all good in my book. 

I just LOVE biscotti!!! It's never too sweet and it's the perfect cookie to have around especially if you're looking for one with a longer shelf-life. I have made many flavor combinations, both traditional and non-traditional combos, but this spin on the American classic cookie is right up there with my all time faves.

It's super crunchy and studded with oats and raisins. I'm happy it's raining and a bit snowy today because I'm gonna grab a cup of "hot something" and start dunking......

Oatmeal Raisin Cookie Biscotti 
thanks to the blog Baking Bites for posting this recipe nearly six years ago

2 cups all-purpose flour
1/2 cup quick oats - plus more for sprinkling
1/2 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon salt
1 teaspoon cinnamon
1/4 teaspoon cardamom
3 eggs @ room temperature
1 cup sugar
1 teaspoon vanilla extract
1/2 cup raisins 

Preheat oven to 350˚. Line 2 baking sheets with parchment paper. Set one sheet aside.
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 (stand with paddle attachment or hand held mixer) until thick and pale, 1 - 2 minutes. Add vanilla extract. Stir in flour mixture and raisins.

Drop spoonfuls of batter into a line onto parchment lined baking sheet and with well floured hands, ***I dampened mine with water instead*** and form into logs about 1/2 high. Length and width are your choice. Sprinkle a few oats on top for decoration. Bake for 20 minutes. ***I baked mine for almost 35 minutes. The logs should look semi-baked and not doughy***

Place on wire rack and cool for 15 - 20 minutes. Lower your oven to 300˚. Slice logs into 1/3 - 1/2 inch thick slices and lay on their sides on another parchment lined baking sheet. Bake for 15 minutes and then flip them over for another 15. If cookies are not firm, turn again and bake for 10 more minutes. Remove from oven and place on a wire rack to cool completely. Store in an airtight container.

Makes about 3 dozen.

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