Biscotti

Written by 
The Canyon Ranch Kitchen

Nutrition Information (per serving)

calories 
40
protein 
1 g
sodium 
13 mg
carbohydrates 
6 g
fat 
1 g
fiber  
Trace
cholesterol 
9 mg
Servings 
20
Ingredients 

1 sm egg
⅓ cup brown sugar
1 Tbsp grated orange peel
½ tsp pure vanilla extract
1 tsp pure almond extract
¼ cup oat flour
½ cup all-purpose flour
¼ tsp baking powder
Pinch sea salt
2 Tbsp chopped hazelnuts
2 Tbsp chopped almonds

To make oat flour, place rolled oats in a food processor bowl and pulse until oats are the texture of flour.
Instructions 
  1. Preheat oven to 325F. Lightly coat a cookie sheet with canola oil spray.
  2. In a medium bowl, combine egg, sugar, orange peel and extracts. In another bowl, combine flours, baking powder, salt and nuts. Add dry mixture to wet mixture and mix well.
  3. Form into a 6 to 8-inch log and place on cookie sheet. Bake for 25 to 30 minutes, or until golden brown.
  4. Remove from oven and let cool slightly. With a serrated knife, slice into ¼-inch cookies while still warm.
  5. Place slices on cookie sheet close together and bake for 10 to 15 more minutes, or until crispy.
To make oat flour, place rolled oats in a food processor bowl and pulse until oats are the texture of flour.
About the author 
All Canyon Ranch recipes are developed on property by our esteemed chefs, led by Corporate Chef Scott Uehlein.