This Breakfast Biscotti is filled with cinnamon, oats, blueberries, and walnuts. It's topped with a sweet maple glaze for a biscotti that has breakfast written all over it!
If you love making biscotti as much as I do, be sure to check out some of my other favorite recipes like my Glazed Oatmeal Raisin Biscotti, Kamut Flour Biscotti, or my Blueberry Muffin Biscotti.
Tips for Breakfast Biscotti
• Make sure your butter is soft. I like to leave butter out on the counter overnight, as it softens best at room temperature. If it's still cold out, then microwave the butter for 10 seconds at a time (per 1 stick) and leave out on the counter until it's ready to use. You can even do this night before too. I currently have butter resting on my counter.
• When forming the biscotti log, make sure it's even so the biscotti cooks evenly and you have even sized pieces.
• The resting period is very important for biscotti, as this allows you to easily cut it without it breaking. If you do cut it and it seems hot or doughy still, you can let it rest a little bit longer. You want nice clean cuts. And if it was very doughy and broke easily at this stage, then that's an indicator that you should have baked it a little longer. Everyone's oven is a little different, so make a note of that for the next time you bake it, and add 5 minutes to the initial time.
• For the second bake of the biscotti, make sure it's golden brown and crispy looking upon coming out of the oven. You can always bake it a little bit longer here as well, as everyone's oven is a little different. Set a timer for 2 minutes and go from there.
• Since this biscotti has a glaze on it, it needs to set up. I like to bake this the night before I plan to enjoy it, as the glaze is best when it sets up overnight.
Ingredients for Breakfast Biscotti
Homemade Organic Dark Brown Sugar
Costco Kirkland Organic Cane Sugar
Simply Organic Vanilla Extract
Frontier Co-Op Organic Korintje Cinnamon
Cairnspring Mills Organic All Purpose Flour
Food to Live Organic Dried Blueberries
Organic Walnuts
Florida Crystals Organic Powdered Sugar
Why Organic
Why use organic ingredients in this recipe? You all know I’m a huge organic advocate, and I bet you may be thinking sometimes, Why would I even bother to use organic ingredients in something that is so sweet and indulgent? But, that is the exact reason why you should use organic ingredients! Sweet things need to have flavor in order to be good, otherwise they are just sweet and they don’t taste like much else. Organic ingredients are more pure than conventional ones, therefore they actually have more flavor than the non organic options. Say it with me, organic means more flavor! And not just more flavor but a more true and pure flavor. And organic ingredients are much healthier for you to eat in general as they do not contain GMOs or anything artificial. Plus, you are being environmentally friendly when you choose organic ingredients!
So, I highly recommend that you buy the best organic ingredients for this recipe! You can also shop my Amazon Storefront for all my favorite organic ingredients here. Tip – hover over each ingredient to see the name. And if you want to learn more about organic foods and the difference, read my post here on Food Labels and What They Mean.
This biscotti recipe is loaded with oats, cinnamon, blueberries, and walnuts for a biscotti that can double as breakfast or dessert.
Ingredients
- Dough
1/2 cup (113 grams) organic salted butter, softened
113 grams (1/2 cup) organic packed dark brown sugar
57 grams (1/4 cup) organic cane sugar
1 teaspoon organic vanilla extract
1/2 teaspoon organic cinnamon
2 organic large eggs
191 grams (1 1/2 cups) organic all purpose flour
1/2 teaspoon baking soda
1/2 teaspoon fine sea salt
85 grams (1 scant cup) organic rolled oats
85 grams (1/2 cup) organic dried blueberries
43 grams (1/3 cup) organic walnuts, finely chopped
- Glaze
142 grams (1 cup) organic powdered sugar, sifted
44 grams (2 tablespoons) organic maple syrup
1 tablespoon organic milk
Directions
- Preheat the oven to 350°F. Line a baking sheet with parchment paper.
- In the bowl of a stand mixer fitted with the paddle attachment, add the butter, dark brown sugar, sugar and vanilla extract. Mix on low until all ingredients are combined and there’s no butter chunks.
- In a separate bowl, add the flour, oats, cinnamon, baking soda and sea salt and whisk together.
- Add the eggs to the butter mixture and dump the flour mixture right on top. Mix on low until combined into a dough. Add the blueberries and walnuts and mix until combined.
- Using your hands, form a large cookie dough log so it is almost the length of the pan, 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, maple syrup, and milk. Whisk together until a smooth glaze forms. Drizzle over the tops of the biscotti.
- Store in a cool dry place for up to 7 days.
Notes
- Gluten Free – Use gluten free oats. Replace the organic all purpose flour with 205 grams (1 1/4 cups plus 1 tablespoon) organic 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 10 minutes. Cut as instructed and bake again for 15 minutes.
Did you make this recipe?
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