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This method for these biscotti, where you spread the whole dang mixture into a sheet pan instead of making long bars, is waaay easier than the traditional way! Yup, always finding the easy way out…easy, peasy lemon squeezy…literally!

Ingredients

  • 5 eggs
  • 2 cups granulated sugar
  • grated orange peel from 1 orange
  • cups oat flour
  • 3 cups walnuts toasted
  • 1 cup chopped dark chocolate
  • ¼ cup coarse sugar

Instructions

  • Preheat oven to 350°F. Line a large 15 x 11-inch rimmed baking sheet with parchment paper.
  • In the bowl of an electric mixer, beat together eggs, sugar and orange peel until light and creamy. Gradually add flour, mixing until combined, then add in walnuts and chocolate.
  • Spread into the bottom of the baking sheet, all the way to the edges and sprinkle with coarse sugar.
  • Bake until golden brown, about 45 minutes. Turn the oven off and remove the pan from oven. While warm, cut into long batons (3 across and 15 down). Turn cookies over so the cut side is up and leave in the oven to dry (about one hour)
  • Serve immediately or store in an airtight container for up to a month. Cookies can also be frozen for up to 3 months.

Notes

Roasting orange (or lemon) peels is a pretty easy process if you want to do that instead of just grating it....the flavours are intensified that way.
Grate the peel of a couple of oranges on the thicker part of a box grater, avoiding the white pith because that’s the bitter part. Or simply peel with a vegetable peeler and then cut the peels into very thin strips with a sharp knife. Spread them out on parchment paper and bake in a 300°F oven for about 15 to 20 minutes (when the oils are heated, the flavor intensifies). You can even grind it once dry and use it as a powder.