Ingredients:
Topping
Cooking instructions:
Step 1
Preheat oven to 350ºF.
Step 2
In a stand mixer, using the paddle attachment, mix the ground oat flour, remaining rolled oats, all-purpose flour, brown sugar, baking powder, baking soda, cinnamon, and salt on low speed until combined.
Step 3
Add all wet ingredients to a large bowl and whisk to combine.
Step 4
With the mixer on low, add the wet mixture to the dry and mix for 1 minute. Add pistachios and cranberries and mix just to combine, being careful not to over-mix.
Step 5
Transfer dough to a well- floured surface and knead by hand until all dry bits come together. Flatten with a rolling pin and shape into a 1/2" thick rectangle. Transfer shaped dough to a parchment lined sheet pan.
Step 6
Beat 1 egg in a small bowl and brush dough with egg wash until fully coated and glossy. Sprinkle heavily with granulated sugar.
Step 7
Bake at 350ºF for 30 minutes. When done baking, transfer to a cooling rack and cool until nearly completely cooled. Lower oven temperature to 300ºF. On a large cutting board, slice biscotti into 1" wide pieces using a serrated knife. Return sliced biscotti to sheet tray and bake for an additional 35-40 minutes until perfectly golden and crunchy.
Step 8
*Can be stored in an airtight container for up to 3 months.
Nutritional Information
Calories 240. Total Fat 10g. Saturated Fat 1.5g. Trans Fat 0g. Cholesterol 30mg. Sodium 210mg. Total Carbohydrate 34g. Dietary Fiber 5g. Total Sugars 9g. Added Sugars 8g. Protein 5g. Vitamin D 0mcg. Vitamin C 0.24mcg. Vitamin A 14.42mcg. Thiamin 0.11mg. Magnesium 20.6mg. Calcium 48mg. Iron 1mg. Potassium 148mg.
*Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.