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Fibre 1* Power Biscotti

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  • Prep 20 min
  • Total 1 hr 20 min
  • Servings 30
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Did you know? Biscotti (pronounced bee-SKAWT-tee) are popular Italian cookies that have been baked twice — first as a loaf, and then a second time sliced — until they are crisp. Try dunking one in coffee, hot chocolate or milk.
Created Dec 16, 2010
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Ingredients

  • 2 cups (500 mL) FIBRE 1* Original cereal, crushed
  • 1 1/2 cups (375 mL) flour
  • 1 cup (250 mL) sugar
  • 3/4 cup (175 mL) large flaked or quick- cooking oats
  • 1/2 cup (125 mL) sliced almonds
  • 1/2 cup (125 mL) finely chopped apricots
  • 2 tsp (10 mL) baking powder
  • 3 eggs, lightly beaten
  • 1 tbsp (15 mL) canola oil
  • 2 tsp (10 mL) almond extract
  • 1 tsp (5 mL) vanilla

Steps

  •  
    1
    Heat oven to 350°F (180°C). Combine crushed cereal with flour, sugar, oats, almonds, apricots and baking powder in a large bowl.
  •  
    2
    In another bowl, combine eggs, oil and extracts. Mix well. Stir into Fibre 1* mixture until well blended (dough will be dry and crumbly).
  •  
    3
    Turn dough out onto a lightly floured surface and knead 10 to 15 times. Divide dough in half and shape each half into a log about 8-inches (20 cm) long and 3-inches (7.5 cm) wide. Place on parchment paper-lined baking sheets. Bake 30 minutes. Remove from baking sheet; cool 10 minutes on cooling rack.
  •  
    4
    Reduce oven temperature to 325°F (160°C). Cut each log into 1/2- inch (1 cm) slices. Place on baking sheet and bake 15 minutes. Turn biscotti over and bake 15 to 20 minutes longer. Cool 5 minutes; remove from baking sheet. Cool completely on cooling rack.

Expert Tips

  • Tip 1
    For variation: Try these crunchy cookies with other nuts, such as chopped pecans or pistachios.
  • Tip 2
    Storage tip: Put a lid on it! Biscotti best retains its crispness when stored in a tightly covered container.

Nutrition Information

No nutrition information available for this recipe
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