Granola biscotti

Based on 6 ratings


Easy 👌


130 g rolled oats
85 g unsalted butter (melted)
50 g raw sugar
50 g brown sugar
½ tsp vanilla extract
130 g flour
1 tsp baking powder
¼ tsp baking soda
½ tsp salt
45 g sliced almonds
40 g unsweetened shredded coconut
75 g dried cranberries
75 g dried apricots
egg white
flour (for dusting)
yogurt (for serving)


  • oven
  • large bowl
  • hand mixer with beaters
  • rubber spatula
  • baking sheet
  • parchment paper
  • bowl
  • whisk
  • pastry brush
  • cutting board
  • serrated knife

Nutrition per serving

2 g
6 g
10 g
  • Step 1/3

    • 85 g unsalted butter (melted)
    • 50 g raw sugar
    • 50 g brown sugar
    • eggs
    • ½ tsp vanilla extract
    • 130 g flour
    • 1 tsp baking powder
    • ¼ tsp baking soda
    • ½ tsp salt
    • 130 g rolled oats
    • 45 g sliced almonds
    • 40 g unsweetened shredded coconut
    • 75 g dried cranberries
    • 75 g dried apricots
    • oven
    • large bowl
    • hand mixer with beaters
    • rubber spatula

    Position a rack in the center of the oven, and heat to 165°C/325°F. Whisk melted butter and sugars in the bottom of a large bowl with a hand mixer. Whisk in the eggs and vanilla, then add in the flour, baking powder, baking soda, and salt. Stir in the rolled oats, sliced almonds, coconut, and dried fruit with a rubber spatula.

  • Step 2/3

    • egg white
    • flour (for dusting)
    • baking sheet
    • parchment paper
    • bowl
    • whisk
    • pastry brush

    On a floured counter, using floured hands, roll half the dough into a log the length of your baking sheet, 30 - 35 cm/12 - 14 in. Transfer the dough log to a parchment paper-lined baking sheet, and pat the top lightly until it becomes more oval-shaped. Repeat with the second half of the dough. Beat the egg white until foamy, and brush it over logs. Bake the logs at 165°C/325°F for 20 min., or until they are lightly golden brown and beginning to form cracks.

  • Step 3/3

    • yogurt (for serving)
    • cutting board
    • serrated knife

    Let cool almost completely (it’s okay if the centers are still lukewarm), about 1 hour. With a serrated knife, cut the logs on the bias into 13 cm/½ -inch-thick slices. They will be crumbly; so cut as gently as possible. Transfer the slices back to the parchment-lined baking sheet, and lay flat in a single layer. Bake for another 20 min. at 165°C/325°F, or until toasted and crisp. Let cool. Biscotti keep in an airtight container at room temperature for up to 2 weeks, and longer if well wrapped in the freezer. Tastes great dipped in yogurt.

More delicious ideas for you