The first thing that pops into my mind when I think about biscotti are plastic-wrapped, chocolate-dipped items at the Starbucks checkout. Have you ever made biscotti though? For something you have to bake twice, I was surprised at how easy it is!
Let’s be real, biscotti is our way of eating dessert for breakfast. We all know biscotti is a cookie. Still, sometimes it’s nice to have something simple to eat with your coffee.
I used pumpkin pie spice when I made these, but feel free to use cinnamon. The tin labeled “pumpkin pie spice” is probably so much more expensive than all of the individual ingredients, but at this point, I am trying to use up the container that I had at the beginning of the season.
1 cup flour
1/2 cup old-fashioned rolled oats
1/4 cup brown sugar
1/2 teaspoon baking powder
1/4 teaspoon baking soda
1 teaspoon pumpkin pie spice (or cinnamon)
pinch of salt
1/4 cup maple syrup
1 tablespoon coconut oil, melted and cooled slightly
Preheat oven to 350○. Whisk flour in a bowl, then add in brown sugar, baking powder, baking soda, pumpkin pie spice, and salt. In a separate bowl, whisk together the remaining wet ingredients. Add the wet ingredient to the dry ingredients. Mix until combined and a dough forms.
Lightly flour your hands to transfer the dough to a baking sheet lined with parchment paper (the dough may be sticky). Shape dough into around a 10 inch by 5 inch rectangular log. Bake for 25 minutes until firm to the touch and lightly browned.
Remove from the oven and let cool until you are able to handle the log. Keep the oven on. Once cooled enough, use a serrated knife to cut the log into 1/2 inch diagonal slices. Place the cut biscotti back onto the parchment-lined baking sheet and bake for 10-12 more minutes.
Now, pour yourself a hot beverage to dunk your biscotti into and enjoy!.
The biscotti will crisp up as they cool. Store in an airtight container.