Oat and honey biscotti with walnuts and raisins

You can never have too many hor d'oeuvre recipes, so give Oat and honey biscotti with walnuts and raisins a try. For 33 cents per serving, this recipe covers 4% of your daily requirements of vitamins and minerals. One portion of this dish contains approximately 3g of protein, 5g of fat, and a total of 107 calories. This recipe serves 30. A few people really liked this Mediterranean dish. It is brought to you by en.julskitchen.com. 56 people have made this recipe and would make it again. A mixture of lemon zest, eggs, whole oat flour, and a handful of other ingredients are all it takes to make this recipe so tasty. It is a good option if you're following a gluten free, dairy free, and lacto ovo vegetarian diet. From preparation to the plate, this recipe takes approximately 30 minutes. With a spoonacular score of 39%, this dish is not so amazing. Users who liked this recipe also liked Stuffing with Golden Raisins and Walnuts, Whole Wheat Bread with Raisins and Walnuts, and Spaghetti with walnuts, raisins & parsley.

Servings: 30

Preparation duration: 5 minutes

Cooking duration: 25 minutes

 

Ingredients:

Equipment:

Cooking instruction summary:

Preheat the oven to maximum.Whisk eggs and honey until they are foamy and light.Mix in the oat flour, the baking powder and grated zest of a lemon. At the end fold in walnuts and raisins.Line with parchment paper a large baking tray. Spoon the dough into two logs, approximately about 5 cm wide and about 30 cm long.Lower the oven temperature to 180C (350F) and bake for about 15 minutes, until golden brown. Remove the tray from the oven, let the biscotti cool down for 5 minutes, then cut the logs into 2 cm thick slices.Arrange the biscotti cut side down on the tray and bake for 10 minutes, until golden and crisp. You can store the biscotti in an airtight box for many days. After a week they are still fresh and fragrant.

 

Step by step:

1. Preheat the oven to maximum.

2. Whisk eggs and honey until they are foamy and light.

3. Mix in the oat flour, the baking powder and grated zest of a lemon. At the end fold in walnuts and raisins.Line with parchment paper a large baking tray. Spoon the dough into two logs, approximately about 5 cm wide and about 30 cm long.Lower the oven temperature to 180C (350F) and bake for about 15 minutes, until golden brown.

4. Remove the tray from the oven, let the biscotti cool down for 5 minutes, then cut the logs into 2 cm thick slices.Arrange the biscotti cut side down on the tray and bake for 10 minutes, until golden and crisp. You can store the biscotti in an airtight box for many days. After a week they are still fresh and fragrant.

Nutrition Information:

covered percent of daily need