biscotti with spices, almonds & oatmeal

oga biscotti/28

If you haven’t discovered biscotti, then listen up! It’s one of the easiest cookies to make, and the flavour combos are virtually endless. This time around, I’ve opted for a ginger-cinnamon-cloves-meets-oatmeal-laced-with-nutmeg idea, and of course, packed with irresistible toasted almonds. Understand that biscotti is a method and when it comes to add-ins – anything goes. And by anything I’m talking nuts, dried fruit, herbs & spices – there alone, are 100’s of combinations.

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I must confess, I’m becoming slightly obsessed with these little Italian wonders and have fig, walnut & orange in the hopper and am already thinking I need to lace a batch with rosemary or parmesan or olives or sundried tomatoes, and, without sounding like a seal – or, or, or – would be very tasty alongside a bowl of soup, stew or salad – so stay tuned and go whip yourself up a batch of these bad boys – there’s worse ways to get a hit of oatmeal!

click here to jump down to the biscotti with spices, almonds & oatmeal recipe

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1. First, get the almonds toasted and set aside to cool – you may think they’re slightly over-toasty, but when you chop ’em up, they’re right on the money!

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2. Get the butter & sugar in your mixer.

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3. Get it going – it’ll be grainy at first.

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4. Keep mixing until it looks like this.

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5. Eggs and vanilla are next.

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6. Add them to the mixer and give it another 3-5 minutes.

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7. It’ll look like this at the beginning of the mix.

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8. And it’ll look like this at the end.

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9. Nice and light and fluffy.

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10. Chop the cooled almonds and set aside.

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11. Measure out the dry ingredients onto a piece of waxed paper – makes mixing and pouring very easy.

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12. Mix it all around – a pastry scraper works great.

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13. Add half the dry ingredients and mix on slow to just combine.

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14. And add the rest and give it another mix.

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15. Before adding the almonds.

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16. You’ll have a loose dough that looks like this.

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17. Bring it into a ball.

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18. Put it on a parchment-lined baking sheet.

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19. Cut it in 2.

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20. Using the parchment paper, roll into a log. Just squish and pull it into shape. Don’t use your bare hands.

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21. Like this.

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22. Do the same with the other half.

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23. Using waxed paper over top, you can further manipulate the shape if necessary.

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24. Now it’s ready for the oven.

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25. After 20 minutes it will look like this. Allow to cool slightly before slicing into 1/2-1″ thick pieces.

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26. Lay the pieces flat and bake another 20 minutes until golden.

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27. Just like this – crunchy spiced biscotti, that’ll disappear faster than the truth at OJ’s trial, if you don’t hide them from all who have any knowledge of their existence!

4 Responses to biscotti with spices, almonds & oatmeal
  1. Words Of Deliciousness
    March 28, 2012 | 6:06 pm

    This biscotti looks delicious. I love the spices that are in this recipe along with the oats, yummy.

    • crazed cook
      March 29, 2012 | 8:23 am

      Hope you try it and I’ve started adding oats to many batches of biscotti, just a little, in place of some of the flour.

  2. Kathy Radigan
    March 29, 2012 | 5:58 pm

    These look wonderful!! I love biscotti but have never tried to make it. I have to say your recipe plus the great pictures make it look very doable! This may be something I have to try. Might be fun to do with the kids during Easter/Spring break. Thanks! I just found you over at voiceBoks and am now happily following.

    • crazed cook
      March 29, 2012 | 6:09 pm

      Wow, thanks for the positive feedback! It is very doable. I’m working on another biscotti recipe and can’t wait to get to a savoury batch!
      I’ll head over to your site and see what’s cookin’ in your kitchen!

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