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Brown Sugar & Oats Biscotti




Source of Recipe


Inhternet


List of Ingredients




About 2 3/4 cups all-purpose flour
1/3 cup granulated sugar
1 1/2 teaspoons baking soda
2/3 cup packed dark brown sugar
1 teaspoon salt
2 large eggs
1 1/2 teaspoons cinnamon
1 oz. white chocolate liqueur
1 stick unsalted butter
2 cups oats



Recipe



Pre-heat oven to 350°F, lightly grease and flour baking sheet.

Whisk together flour, baking soda, salt, and cinnamon. In a large mixing bowl - cream butter and sugars together. Add eggs to butter/sugar and blend until incorporated. Add white chocolate liqueur - blend.

Add 1/2 of the flour mixture and blend well. Add last 1/2 of flour mixture and stir into a STIFF ball.

Add oats one cup at a time - stir in well(this will take some work). Flour your hands to work with dough.

Divide dough in half, form each half into a slightly flattened log about 12" long and 2" wide. Place logs on baking sheet about 3"-4" apart.

Bake at 350°F for 30 min. or until firm to the touch. Remove from oven and cool ON baking sheet - about 30 min. or more. Cut cooled logs diagonally into 3/4" - 1" slices on a cutting board with a good bread knife or a SHARP butcher knife.

Place the cookies back on the baking sheet cut-side down and return to the 325°F oven for 10 min. Turn the cookies over and bake and additional 10 min. Remove from baking sheet and cool on a wire rack.

Hints: This recipe works great with a powerful countertop mixer. STIFF means STIFF - this won't be like ordinary cookie dough - you'll get a workout. I find that the shiny air-insulated baking sheets work best.

These biscotti will last a week or more in an air-tight container - one month frozen. If you don't have any white chocolate liqueur around, try about 1 1/2 t. of a quality vanilla.