Maple Oat Biscotti

Maple Oat Biscotti

Course Breads and Muffins
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings 12 biscottis
Calories 102kcal
Author The Worktop


  • 1 cup all-purpose flour
  • 1/2 cup quick-cook oats (porridge oats)
  • 1/4 cup light brown sugar
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon baking soda
  • 1/8 teaspoon salt
  • 1/4 cup maple syrup
  • 1 tablespoon sunflower oil
  • 1 teaspoon vanilla extract
  • 1 medium egg - separated


  • Preheat oven to 350°F / 175°C.
  • In a medium bowl, combine the flour, quick-cook oats, light brown sugar, baking powder, baking soda and salt.
  • In a separate small bowl, whisk together the oil, maple syrup and the egg yolk.
  • Pour the oil mixture into the flour mixture and mix until combined. The dough will be dry and crumbly.
  • Lightly whisk the egg white until it is lightly foamy. Pour the egg white into the dough, and mix together until everything is incorporated.
  • Line a baking sheet with parchment paper. Lightly flour your hands, and use your hands to transfer the dough onto the baking sheet. Shape the dough to form a log that is 12 inches (30 cm) long by 4 inches (10 cm) wide.
  • Bake for 20 minutes until it is lightly brown.
  • Remove the log from the oven and allow to cool for about 5 minutes, until you can handle it.
  • Using a serrated knife, slice the log diagonally into 12-15 biscotti slices.
  • Place each piece cut side down on the baking sheet, and bake for another 8-10 minutes.
  • Remove from the oven and allow to cool slightly before transferring to a cooling rack.


Calories: 102kcal | Carbohydrates: 19g | Protein: 1g | Fat: 1g | Saturated Fat: 0g | Cholesterol: 13mg | Sodium: 54mg | Potassium: 66mg | Fiber: 0g | Sugar: 8g | Vitamin A: 20IU | Calcium: 24mg | Iron: 0.7mg