Can I make this vegan?

Yes! Swap the egg for a flax egg (1 tablespoon flaxseed meal + 2.5 tablespoons water, mixed and set for 5 minutes).

Can I use quick oats?

It’s not ideal. Quick oats tend to absorb too much moisture and can lead to a mushier texture.

How do I keep biscotti crisp?

Let them cool fully after the second bake and store in an airtight container away from moisture.

Can I make these ahead of time?

Absolutely! These are perfect for prepping in advance since they keep so well. Make a batch a few days ahead or freeze and reheat as needed.

Why do I need to bake them twice?

The double bake is what transforms them from a regular cookie into biscotti. The first bake cooks the dough; the second gives them that signature dry crunch.

Irresistible Oatmeal Almond Biscotti: So Easy to Make

Irresistible Oatmeal Almond Biscotti

Recipe by Liliya

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Total Time45 minutes
Yield12 biscotti 1x
DietGluten Free

Crispy, hearty, and lightly sweetened, this oatmeal almond biscotti is a wholesome treat made with oats, almond flour, maple syrup, and crunchy sliced almonds. Perfect for coffee breaks, lunchboxes, or wholesome homemade gifts.

Ingredients

Scale

1 cup rolled oats
½ cup almond flour
¼ cup maple syrup or honey
1 egg
¼ teaspoon baking powder
¼ teaspoon almond extract (optional)
⅓ cup sliced or chopped almonds

Cook Mode Prevent your screen from going dark

Instructions

Preheat oven to 350°F and line a baking sheet with parchment paper.
In a bowl, mix oats, almond flour, baking powder, and almonds.
In another bowl, whisk together the egg, maple syrup or honey, and almond extract.
Combine wet and dry ingredients to form a sticky dough.
Shape dough into a 1-inch high rectangular log on the baking sheet.
Bake for 20–25 minutes until lightly golden.
Let cool slightly, then slice into biscotti-sized cookies.
Place slices cut-side up and bake again for 10–12 minutes until crisp.
Cool on a wire rack completely before storing.

Notes

For crunchier biscotti, bake a few extra minutes during the second bake.
Store in an airtight container for up to 1 week or freeze for 3 months.
Great paired with coffee or packed in a lunchbox.

Prep Time: 10 minutes
Cook Time: 35 minutes
Category: Breakfast
Method: Baking
Cuisine: Italian-Inspired

Nutrition

Serving Size: 1 biscotti
Calories: 110 kcal
Sugar: 4g
Sodium: 30mg
Fat: 6g
Saturated Fat: 0.5g
Unsaturated Fat: 5g
Trans Fat: 0g
Carbohydrates: 12g
Fiber: 2g
Protein: 3g
Cholesterol: 10mg

Find it online: https://wearerecipes.com/oatmeal-almond-biscotti/