January 14, 2021 / Lyn Jones / 0 Comments
Yield: 20 biscotti
INGREDIENTS
- 3 whole eggs
- 2/3 cup honey
- Zest of ½ lemon
- Zest of ½ orange
- ½ teaspoon vanilla extract
- ½ teaspoon almond extract
- 1½ cups Steel Cut Irish Oatmeal
- 1½ cups Quick Cooking Rolled Oats
- 1 ½ teaspoon BP
- 1 teaspoon ground cinnamon
- ¼ teaspoon sea salt
- 1 cup mixed chopped dried fruit such as apricots, figs and cherries
- 1 ½ cups mixed nuts coarsely cut such as pistachios, pecan, walnuts and almonds
- In the bowl of a stand mixer with the whip attachment, place in eggs and beat until pale in colour – about two minutes. Add honey, zests & extracts – beat to combine. Switch to paddle attachment.
- Place steel cut oats in a food processor and process for one minute. Add instant oats, BP, cinnamon and salt – pulse once.
- Add dry ingredients to wet ingredients and turn mixer on low to mix together.
- Add fruit and nuts and turn on for another 5-10 seconds to mix together.
- Preheat oven to 325 degrees F.
- Line two sheet pans with parchment paper.
- Divide the dough between the two pans making into a flat bar that is 3 ½ inches wide by 10 inches long.
- Bake for 30 minutes then remove from oven and cool for 10 minutes.
- Peel from parchment and place on cutting board. Cut on an angle and cut 10 slices per bar.
- Place back on pans cut side down on new parchment paper and bake for 10 minutes. Remove from oven, turn each piece over and bake for another 10 minutes.
- Remove from oven and transfer to cooling racks.