It has been cold and wet here in Northern California – we actually got snow this week on the low hills! While it isn’t the dreaded Polar Vortex the rest of the country is dealing with, it is perfect weather for some baking. Today’s Oatmeal Coconut Biscotti are a lovely dessert or treat that please kids and adults alike.
Have you made biscotti before? They are surprisingly easy to make and always a crowd pleaser. You bake them in large rectangles then slice into individual cookies. You can bake them a second time, but I recommend you take a bite of one and see if you like the texture. If you want them crunchier, slide them back onto the baking sheet and continue baking.
The original ANZAC biscuits were developed for the Australian-New Zealand military forces. They are full of healthy and delicious ingredients that don’t spoil easily and keep well during transportation. With oatmeal and coconut as the primary ingredients, these are a sweet treat that really satisfies.
I first discovered Anzac cookies when I saw them in the Dean and Deluca shop in St. Helena, Napa Valley. I am always up for something new so I tried one. One bite and I was hooked. They are pleasingly sweet but the oatmeal helps balance the sweetness and the protein in the oats and nut flour keeps you from having a major sugar crash.
One of the “secret” ingredients in these cookies is Steen’s Pure Cane Syrup. It is cooked until thick and deep golden brown. The stickiness helps hold everything together and also makes it a bit tough to handle, but a little water on your hands and you can make the dough any shape you want! It has a clean flavor, sweet with just a touch of caramel. If you can’t find it, you can use honey or corn syrup.
Biscotti are one of The Artist’s favorite cookies – he LOVES cookies – so he was thrilled when he heard I was making these Oatmeal Coconut Biscotti. I hope you enjoy them as much as we do!
Have a fun weekend!
Jane’s Tips and Hints:
Use a very sharp slicing knife to cut these cookies. A serrated knife will tend to make them crumble.
By adding a little hazelnut or almond meal/flour as a portion of the total flour weight, you can boost the flavor and protein content as well as adding texture. The hazelnut flour and oatmeal make these a healthier choice.
- 3/4 cup (115 g) gluten-free all-purpose flour blend
- 1/4 cup (24 g) gluten-free hazelnut meal/flour or almond meal/flour
- 1 cup (90 g) gluten-free rolled oats or oatmeal
- 1 cup (75 g) unsweetened coconut
- 1/2 cup (100 g) granulated sugar
- 1/2 cup (100 g) packed brown sugar
- 1/2 tsp kosher or fine sea salt
- 1 tbsp cane syrup, honey, or corn syrup
- 2 large eggs
- 1 tsp grated orange zest
- Heat the oven to 325°F. Line a baking sheet with parchment paper or Silpat.
- In a medium mixing bowl, combine the flour, hazelnut meal, oats, and coconut. Stir until evenly blended.
- In the bowl of your stand mixer, beat the sugars, salt, golden syrup, eggs, and orange zest together until pale yellow and fluffy, about 2 minutes on medium speed. Add the flour mixture and mix on low just until blended and all the dry ingredients have been moistened.
- Remove the bowl from the mixer, cover loosely with plastic wrap, set in the refrigerator and let the dough rest for 20 minutes. This gives the flours, starches, and oats a chance to more fully absorb the liquids and makes them easier to handle.
- Using moist hands, divide the dough into two equal-size pieces and place on either end of the lined baking sheet. Wet your hands again and form each piece into rounded rectangles about 1/2-inch thick. Place in the hot oven and bake until lightly browned around the edges, fairly firm when you gently press in the center, about 25 to 30 minutes. Remove from the oven, but leave the oven on.
- Cool cookies for about 5 minutes or until just barely cool enough to handle. Pick up one end of the parchment paper and carefully slide it with the cookie logs onto a cutting board. Gently holding each log in place with a hot pad, use a sharp slicing knife to cut them on the diagonal into 1/2-inch slices. Arrange the biscotti, cut side down on the baking sheet.
- Bake until the cookies are golden, 10 to 15 minutes longer. The crispiness is up to you - the longer you bake them on the second bake, the crunchier they become. I prefer my biscotti to be a little softer because I don’t soak them in espresso before eating, so I rarely do a second bake. It is totally up to you.
- Slide the parchment with the finished cookies onto a wire rack. Let cool completely before transferring to an airtight container to store.
Amount Per Serving: Calories: 152 Total Fat: 6g Saturated Fat: 2g Trans Fat: 0g Unsaturated Fat: 4g Cholesterol: 16mg Sodium: 108mg Carbohydrates: 22g Fiber: 2g Sugar: 13g Protein: 3g
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