Toasted oats, maple syrup, walnuts and dates are a great combination in these crisp biscotti. Source: EatingWell Magazine, November/December 1992

Marie Piraino


Ingredient Checklist


Instructions Checklist
  • Preheat oven to 325 degrees F. Line baking sheets with parchment paper or coat with cooking spray and set aside.

  • Spread oats on another baking sheet and toast them in the oven, stirring often, until light brown, 12 to 15 minutes. Transfer 13 cup of the toasted oats to a food processor or blender and grind them to a fine powder.

  • Combine whole and powdered oats, flour, brown sugar, baking powder, baking soda and salt. Whisk together egg, egg white, maple syrup and extract, and add to the dry ingredients; mix until almost smooth. Stir in dates and 14 cup walnuts.

  • Working on a floured surface, shape dough into 2 logs, each about 14 inches long and 1 1/2 inches thick. Sprinkle the logs with the remaining walnuts, pressing them lightly into the dough. Place the logs on a prepared baking sheet and bake until firm to the touch, 20 to 25 minutes. Transfer the logs to a rack to cool. Reduce the oven temperature to 300 degrees F.

  • Cut the logs diagonally into 1/2-inch-thick slices. Stand the slices upright on the baking sheet and bake for 40 minutes. Let cool before storing.

Nutrition Facts

51 calories; 1.1 g total fat; 0.1 g saturated fat; 4 mg cholesterol; 40 mg sodium. 38 mg potassium; 9.3 g carbohydrates; 0.6 g fiber; 5 g sugar; 1.1 g protein; 6 IU vitamin a iu; 2 mcg folate; 8 mg calcium; 3 mg magnesium;