Oatmeal date biscotti

So many people are intimidated by biscotti, but before you give me your list of why you have not baked biscotti before let me ask you..

You want a make ahead gift that can be made days in advance and kept at room temperature?

Bake biscotti

You want a light, crunchy and delicious cookie?

Bake biscotti

You want a cookie you can dress up (with nuts, dried fruits and chocolate)?

Bake biscotti

You want to impress your family and friends with your baking expertise?

Bake biscotti

You are craving a cookie but don’t want to eat a day’s worth of calories in one bite?

Bake biscotti

You like dunking something delicious in you tea, coffee or milk?

Bake biscotti

 Still thinking about it?

Today’s recipe may just be my favorite biscottie recipe..I do love honey sesame biscotti and honey Pistachio Biscotti which I have already shared with you but these are different.  They are a beautiful melody of dates, oatmeal and spices. The oats makes them light and airy while the dates add sweetness and depth of flavor, a whisper of cinnamon and a touch of cardamom accentuate the other flavors without over powering them.

Oatmeal Cookie Biscotti  adapted from baking sheet
2 cups flour
1/2 cup quick cooking oats
1/2 tsp baking soda
1/2 tsp baking powder
1/2 tsp salt
1 tsp cinnamon
1/4 tsp cardamom
3 eggs, room temperature
1 cup sugar
1 tsp vanilla
1/2 cup dates

Preheat oven to 180 C.

Oil a cookie sheet

 Beat eggs, adding sugar gradually, at medium speed until smooth and light.

Whisk together flour, oats, baking soda, baking powder, salt and spices in a medium bowl

Add the flour mixture to the egg mixture.

Mix in the dates.

Drop spoonfuls of batter onto baking sheet and, with wet your hands with some water , form into rectangular log.

Sprinkle a few oats on top for decoration.

 Bake at 180 C  for 20 minutes.
Slice logs into 1-1.5 cm and lay flat on baking sheet.

Lower oven temperature to 150 C.

 Bake sliced cookies for 15 minutes, flip them and bake for an additional 15 minutes.

If cookies are not firm, depending on how thickly they were sliced, turn again and bake for 10 more minutes.

Remove to a wire rack to cool.

Store in an airtight container.