Biscotti is one of my very favorite cookies! I usually prefer a thin, chewy cookie, but after my first biscotti I was hooked. They’re crunchy and so simply flavorful – good alone for a snack or with coffee for breakfast.
Cinnamon Honey Oatmeal Biscotti evolved from a simple cinnamon biscotti recipe. It’s been revamped to make a small batch, but you may want to double it because it’s a delicious little cookie.
These Cinnamon Honey Oatmeal Biscotti have a deep cinnamon flavor and the honey adds a rich sweetness the way only honey can. I do tend to bake these for a little less than time than the recipe calls for because I like them a little less crunchy than usual.
These biscotti are amazingly good! I particularly like the little extra texture the sliced almonds and oats bring.
The flavor and textures remind me of a cross between a really good cinnamon oatmeal cookie and a fluffy cinnamon scone. I keep imagining raisins sprinkled in there – that would be great!
Lovely, lovely little biscotti (I think there’s a song in there somewhere).
- 1 1/4 C. all-purpose flour
- 1/2 C. oats
- 1/2 tsp baking powder
- 1/8 tsp baking soda
- 1 tsp cinnamon
- 1/8 tsp salt
- 1/2 C. slice almonds
- 1/4 C. butter, softened
- 1/3 C. packed brown sugar
- 1 egg, room temperature
- 1/4 C. honey
- 1 tsp vanilla
- Glaze (optional)
- 3 tbsp powdered sugar
- 2 drops almond extract
- 1 tbsp milk
- Preheat oven to 350°. Line a cookie sheet with parchment paper.
- In a large bowl, mix together the flour, oats, baking powder, baking soda, cinnamon, salt and almonds.
- In a large mixing bowl, beat the sugar and butter together until smooth, scraping down the sides as needed. Beat in the egg until well incorporated, again scraping down the sides of the bowl. Pour in the honey and vanilla and mix. Scrape down sides of bowl one more time.
- Add the flour, one cup at a time, mixing well until combined. Pour batter onto the prepared cookie sheet. Lightly wet your hands and mold the batter into a 10-inch long loaf by about 4 to 5 inches wide, making sure it is even on all sides and smooth on top. (It will spread when baked.)
- Bake for 25 minutes, then remove from the oven. Turn down oven temperature down to 325°. Cool on the cookie sheet for 5 minutes, then gently push the loaf onto a cutting board. Cut into 3/4" wide slices with a bread knife, minimizing sawing motion so they won't break apart.
- Carefully place the slices standing upright back onto the parchment paper-covered pan and put back into the oven for 25 minutes, until golden brown. Remove from the oven and immediately transfer the cookies to a rack to cool. Cool completely before drizzling with glaze.
- For the glaze: mix together the powdered sugar, almond extract, and milk until smooth and the consistency you like. Drizzle over the cooled biscotti and let firm up before serving.
Tips and Stuff:
The dough is very sticky. Be sure and wet your hands before molding the biscotti loaf.
After I glazed the biscotti, I sprinkled a few teaspoons of toasted oatmeal over the tops. That's purely optional if you like the look. Good either way!
The original recipe called for pecans. I prefer it with the sliced almonds.
Nutrition Information:Yield: 12 Serving Size: 1 cookie
Amount Per Serving: Calories: 196Total Fat: 8gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 4gCholesterol: 26mgSodium: 125mgCarbohydrates: 29gFiber: 1gSugar: 15gProtein: 4g
Nutrition Values are Approximate