Toasted oats, maple syrup, walnuts and dates are a great combination in these crisp biscotti.

Source: EatingWell Magazine, November/December 1992


Recipe Summary test

1 hr 35 mins


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

1 biscotti
51 calories; protein 1.1g; carbohydrates 9.3g; dietary fiber 0.6g; sugars 4.5g; fat 1.1g; saturated fat 0.1g; cholesterol 3.9mg; vitamin a iu 5.9IU; folate 1.7mcg; calcium 8.4mg; iron 0.3mg; magnesium 3.3mg; potassium 37.9mg; sodium 39.7mg.

1/2 other carbohydrates