Have I told you after deciding to have my own blog, I subscribed to gazillion food magazines? I love reading them, not only from a food blogger researching perspective, but also from a future graphic designer to be view. While some of them are strong on recipes, some of them are supreme on design, there is one baking magazine becoming my obsession. Sift Magazine from King Arthur Flour. There are only 3 issues per year but each issue is filled with beautiful photos and spectacular recipes. I made the Granola Biscotti from the spring issue and got featured on King Arthur Flour’s Instagram (!!!). Let me just tell you this, “Granola Biscotti” became my blog’s top search term.
I mean, of course it would. Granola Biscotti, what a genius idea. It’s fun and healthier than a regular biscotti with all the oats, raisins and crunchy coconut. But then it’s a biscotti not a granola bar, which eating it will make you feel you’re taking an afternoon break rather than rushing out of the door in the morning. It’s the perfect marriage for both of my favorite meals – breakfast and afternoon tea. Now I feel the obligation to share it with the world.
It’s quite a flexible recipe. You could definitely add your own twist on it. Swap different dry fruits, use half whole wheat half AP flour, add different flavors, etc. Be creative! Or like me, just follow the recipe as it is, because it’s simply perfect.
Make a big batch of Granola biscotti and save them in an air-tight container. Dipping them in plain yogurt is my current breakfast joy (until I run out of this jar, which will be really sad). Or having them with coffee, my ultimate afternoon pick-me-up. Pack them for a hike, a picnic or basically any outdoor activities. They won’t last very long.
Just enough sweetness,
Perfect for dipping in yogurt for breakfast,
Or your afternoon coffee.
Try these Granola Biscotti! You’ll be as addicted as me. Share this post and tag #herbakinglab on Instagram. Happy summer baking!
Granola Biscotti Recipe Report
1.1 cup plus 2 tablespoons All Purpose flour
2 .1 1/3 cups rolled oats
3. 1 teaspoon baking powder
4. 1/4 teaspoon baking soda
5. 1/2 teaspoon salt
6. 6 tablespoons unsalted butter, melted
7. 1/4 cup granulated or turbinado sugar
8. 1/4 cup brown sugar
9. 2 large eggs
10. 1/2 teaspoon vanilla extract
11. 1/2 cup sliced almonds
12. 1/2 cup shredded unsweetened coconut
13. 1 cup dried fruit of your choice
14. 1 large egg white
1. Preheat the oven to 325°F. Have on hand a sheet of parchment and a baking sheet.
2. In a small bowl, whisk together the flour, oats, baking powder, baking soda, and salt. In a separate large bowl, whisk together the melted butter and sugars. Whisk in the eggs and vanilla. Stir in the dry ingredients, almonds, coconut, and fruit to make a stiff batter.
3. Using floured hands, roll half of the dough into a 12” log and place on the parchment paper. Repeat with the second half of the dough, then slide the parchment, dough and all, onto the baking sheet. Beat the egg white until foamy, then brush it over the logs.
4. Bake for 20 minutes, until lightly golden brown and beginning to form cracks.
5. Remove from the oven and let cool for 30 minutes to an hour, until almost completely cool (it’s okay if the centers are still lukewarm). Cut the logs into 1/2” slices on the bias with a serrated knife. Draw the knife through the logs, trying not to press down; this will minimize crumbling.
6. Return the slices to the baking sheet, standing them upright, and return to the 325°F oven for another 20 minutes, until toasted and crisp. Remove from the oven and let cool completely before storing in an airtight container.
OBSERVATIONS & Notes:
1. I have tried both half whole wheat half AP flour and all AP flour. Both work wonderfully.
2. Raisins or dried blueberry work really well in this recipe. If you really like larger dried fruits (like figs or dried cherries), make sure to cut them into smaller pieces before adding to the mixture. It will make the cutting part much easier (and you get to taste dried fruit in every bite!)
3. Don’t skip shredded coconut. It’s the stellar in this recipe.
4. I shape the biscotti differently because I prefer longer ones. I baked them for 22 minutes. Definitely keep an eye on the biscotti as baking time will vary on different sizes.