What is a biscotti you ask?
It’s a small, crisp, rectangular twice-baked cookie made originally in Italy.
I don’t know about you, but I LOVE biscotti. Especially my homemade biscotti. A friend of mine was asking if I could share some healthier recipes for baked goods. I’m not much of a sweet eater and don’t bake too often.
I took the original recipe my sister gave me that we love, and made it using oat flour. They came out pretty good. Overall, it’s a heartier consistency and you can definitely taste the oat. I think next time I’ll use a portion of almond flour. I think that would make for a lighter consistency. I made my own oat flour simply by taking good, old fashioned, rolled oats, throwing them in the food processor and grinding them up into a fine, powder. I found taking one, solid pack cup of oats, it pretty much equaled out one cup of the ground up oats. This option is great because it’s gluten free too. So, I think I’ll experiment with this recipe some more.
- 4 cups flour (I used oat for this batch)
- 1/4 cup canola oil
- 1/2 cup organic sugar (you can use regular sugar if you don’t have organic)
- 2 tsp. anise seed (omit if you aren’t using anise flavor)
- 2 tsp. pure, anise oil (you can use any flavoring you want. If it’s pure use 1 tsp. if it’s imitation, use 2 tsp.)
- 2 tsp. baking powder
- 4 eggs
Mix oil, eggs, stevia, anise, anise seeds together. Slowly add flour, sugar and baking powder. Mix thoroughly until well blended. The batter will be very thick like a cookie dough, but a little sticky. Scoop out onto a baking sheet. Mold into a log about 3/4″ thick by 2″ wide. Lightly spread a little egg beaters on top about 1 tbs.
Bake 300 for 20 minutes. Once baked for the first 20 minutes, take it out of the oven. Cut into 3/4″ thick pieces. Arrange on cookie sheet so that they are spaced out. Bake for an additional 10 minutes. You’re done.