Glazed Oatmeal Raisin Biscotti
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This Glazed Oatmeal Raisin Biscotti tastes just like your favorite oatmeal raisin cookie but in biscotti form. This crispy Oatmeal Raisin Biscotti is topped with a sweet glaze, making it the perfect biscotti with a big glass of milk!
If you love biscotti, try some of my other favorite biscotti recipes like my Chocolate Malt Biscotti, Rosemary Lemon Ginger Biscotti, or my Kamut Flour Biscotti.
Table of Contents
Why You'll Love This Recipe
Nostalgic: This Glazed Oatmeal Raisin Biscotti tastes just like your favorite nostalgic oatmeal raisin cookie. But, I add a sweet glaze drizzled right on top. This makes this Glazed Oatmeal Raisin Biscotti boarder line better than plain cookies, in my opinion!
Crispy & Sweet: I love biscotti because it's crispy and this one does not disappoint! This reminds me of crispy oatmeal glazed cookies from my childhood, I recreated that recipe as my Iced Oatmeal Shortbread Cookies. But, because of the crispy texture and sweet glaze, this recipe also holds a special place in my heart!
Anytime Snack: I love enjoying this Glazed Oatmeal Raisin for breakfast or a mid morning snack with a big glass of milk. I love eating biscotti for breakfast, especially when it's a flavor like this Glazed Oatmeal Raisin Biscotti. There is something so simple about having a pastry like this for breakfast, and I love it. This is just like my Chewy Oatmeal Raisin Cookies recipe as far as flavor profile goes, so if you like those, then you will love this biscotti!
Ingredients
Homemade Organic Dark Brown Sugar
Cairnspring Mills Organic All Purpose Flour (use code MIMIORGANIC15 for 15% off your order!)
Frontier Co-Op Organic Korintje Cinnamon
Florida Crystals Organic Powdered Sugar
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Tools Needed
Baking Sheet Half Sheet Pan (use code MIMIBAKES for 10% off my favorite stainless steel sustainable bakeware!)
Parchment Paper (get my favorite nontoxic parchment paper and get 10% off with MIMIBAKES)
Step by Step Instructions
Step 1
Preheat the oven to 350°F. Line a baking sheet with parchment paper.
Step 2
To make the dough: In the bowl of a stand mixer fitted with the paddle attachment, add the butter, dark brown sugar, and cane sugar. Mix on low until combined and there are no chunks of butter.
Add the eggs, flour, oats, cinnamon, baking soda, and sea salt in that order. Mix on low until a stiff dough forms. Add the raisins, and mix on low until combined.
Step 3
Using your hands form a large log out of the cookie dough and flatten slightly so it’s about 1-inch thick, it should be about 13 x 3 inches.
Bake for 35 minutes or until the middle looks set, but not completely done. Remove from oven and let rest for 10 minutes. Trim off the edges, then slice into 12 pieces and bake again for 20 minutes. Allow to cool completely on the baking sheet. (If you're baking at high altitude, be sure to check the Notes at the bottom of the recipe for high altitude baking instructions).
Step 4
To make the glaze: In a medium bowl, add the powdered sugar and milk. Whisk until a smooth glaze forms, drizzle over the tops of the biscotti.
Baker's Tips
- Be sure your butter is soft. I like to leave it out on the counter overnight or for a few hours before baking.
- If you don't have raisins feel free to use dried cranberries or dried blueberries instead!
- You could replace the raisins with chocolate chips if you want oatmeal chocolate chip biscotti.
- Be sure to store in a cool, dry place. Do not store biscotti in an airtight container or under a dome as it can become soggy.
FAQ's
Yes! I provide simple instructions in the Notes of the recipe to make this gluten free. I even link my top pick for gluten free flour, that was used in testing. Also, just be sure you are using gluten free oats. While some rolled oats are gluten free, some are also processed with wheat, so make sure to look for gluten free specific.
Of course, if you want a more classic oatmeal raisin flavor without the glaze, then feel free to leave it off.
Homemade biscotti is best stored in a cool, dry place. I like to just leave them out on the counter on a plate and eat over a few days period. If you put biscotti under a cake dome or in an airtight container, then it can become soggy, so don't do that. If you live in a very humid climate, then I advise to store biscotti in the fridge.
Craving More?
Glazed Oatmeal Raisin Biscotti
Ingredients
Dough
- 113 grams salted butter (softened)
- 113 grams dark brown sugar (packed)
- 57 grams cane sugar
- 2 large eggs
- 191 grams all purpose flour
- 127 grams rolled oats
- 1 ½ teaspoons ground cinnamon
- ½ teaspoon baking soda
- ½ teaspoon fine sea salt
- 155 grams raisins
Glaze
- 142 grams powdered sugar (sifted)
- 2 tablespoons milk
Instructions
- Preheat the oven to 350°F. Line a baking sheet with parchment paper.
- To make the dough: In the bowl of a stand mixer fitted with the paddle attachment, add the butter, dark brown sugar, and cane sugar. Mix on low until combined and there are no chunks of butter.
- Add the eggs, flour, oats, cinnamon, baking soda, and sea salt in that order. Mix on low until a stiff dough forms. Add the raisins, and mix on low until combined.
- Using your hands form a large log out of the cookie dough and flatten slightly so it’s about 1-inch thick, it should be about 13 x 3 inches.
- Bake for 35 minutes or until the middle looks set, but not completely done. Remove from oven and let rest for 10 minutes. Trim off the edges, then slice into 12 pieces and bake again for 20 minutes. Allow to cool completely on the baking sheet.
- To make the glaze: In a medium bowl, add the powdered sugar and milk. Whisk until a smooth glaze forms, drizzle over the tops of the biscotti.
- Store in a cool dry place for up to 7 days.
Notes
Nutrition
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1 1/2 cups cinnamon??????????????????????
Haha! That would be insane! No, it’s teaspoons 🙂 Apologies, I just changed my recipe card app and there’s been some glitches! Happy Baking!