Glazed Oatmeal Raisin Biscotti
This Glazed Oatmeal Raisin Biscotti is just like your favorite oatmeal raisin cookie, but in biscotti form. Dip this biscotti in coffee, tea, or a tall glass of milk!
Equipment
- Digital Food Scale
- Stand Mixer
- Half Sheet Pan
- Parchment Paper Sheets
Ingredients
Dough
- 113 grams salted butter (softened)
- 113 grams dark brown sugar (packed)
- 57 grams cane sugar
- 2 large eggs
- 255 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 the mixture is completely combined and there are no chunks of butter.
- Add the eggs, and then the dry ingredients: 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 15 minutes. Trim off the edges, then slice into 12 thick slices, separate them, and bake again for 20 minutes. Allow to cool completely on the baking sheet and come to room temperature.
- 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.
Video
Notes
Tips
- Always weigh ingredients for the best results.
- I use my stand mixer, but if you want to use a hand mixer you can ado that too.
- 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 have larger eggs, your biscotti may spread a little bit more which is okay. You can weigh eggs to ensure the right amount 1 egg is about (50 grams). But, it will still taste delicious even if it's a bit wider/longer. If your dough is sticky it could be because of this and you can add a little more flour too.
- 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.
- Feel free to add nuts like almonds, walnuts, or pecans. I'd recommend 85 grams in addition to the raisins.
- 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.
- Many biscotti recipes say to use a serrated knife, but I find that a chef's knife works much better and you get cleaner cuts.
- Gluten Free – Use gluten free oats. Replace the all purpose flour with 269 grams (1 ¾ cups) gluten free flour blend.
- High Altitude – Bake at 350°F for 30 minutes or until the middle looks set but not completely done, then remove and let rest for 15 minutes. Cut as instructed and bake again for 15 minutes.
Nutrition
Calories: 389kcalCarbohydrates: 79gProtein: 6gFat: 10gSaturated Fat: 5gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gTrans Fat: 0.3gCholesterol: 48mgSodium: 225mgPotassium: 318mgFiber: 18gSugar: 26gVitamin A: 366IUVitamin C: 2mgCalcium: 325mgIron: 4mg
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