Another month, another SRC recipe!
If you are new to reading my blog, or don’t know what SRC is, it is a secret recipe club where each month, we are assigned a blog, and are asked to recreate one of their recipes on your blog. The thing is, the owner of this blog doesn’t know until today! Reveal day! That’s what makes it so secret!
This month, I was assigned Sawsan’s blog Chef in Disguise. I am in love with her blog, and had a hard time deciding what to make. So I searched her blog. For a long time. And I narrowed my choices to this spanakopita recipe or this oatmeal date biscotti. But since I have these dates in the cupboard that I haven’t used (story of my life), I decided on the biscotti.
I’m not even sure if Sawsan remembers making this recipe, she made it all the way back in 2011. But like most things, even though it’s an oldie, it’s a goodie.
This is actually the first time I have made biscotti ever in my life. And as such, I totally botched the order of the steps that Sawsan did for her biscotti recipe. I wrote down what I did below, but if you want to trust a true biscotti master (or someone who has many biscotti recipes on her blog), then head over and check out her original recipe. But even though I did everything out of order, it still turned out amazing.
I wasn’t quite sure what to do with the dates: whether to leave them whole, cut them up, or mix them up in a food processor and add them in this way. It doesn’t specify in the original, and I didn’t want to ask Sawsan because, well, then it wouldn’t be such a secret now would it? So I decided to cut them up and sprinkle them in the batter. But I would imagine however you make this recipe, it will be great.
This is a foolproof recipe for any biscotti newbie. I will definitely be making more biscotti in the future!
Do you want a healthier alternative to a cookie for breakfast? This Oatmeal Date Biscotti recipe is your solution!
- 3 large eggs
- 2 cups all-purpose flour
- 1/2 cup quick cooking oats
- 1/2 tsp baking soda
- 1/2 tsp baking powder
- 1/2 tsp salt
- 1 tsp ground cinnamon
- 1/4 tsp ground nutmeg
- 1 cup granulated sugar
- 1 tsp vanilla extract
- 1/2 cup dates, chopped into small pieces
Preheat the oven to 355°F. Line a baking sheet in parchment paper or a silicone baking mat. Set aside.
In a large bowl, beat together the eggs until fully mixed.
In a separate bowl, mix together the flour, oats, baking soda, baking powder, salt, cinnamon and nutmeg. Slowly mix into the eggs until combined.
Add in the sugar and vanilla, mixing until fully incorporated. Fold in the dates.
Place the mixture onto the prepared baking sheet, and form into a rectangle. Sprinkle some additional oats for decoration.
Bake in the preheated oven for 20 minutes.
Remove from oven and slice into 1-1.5 cm logs. Lay them with the cut side flat on the baking sheet. Lower oven temperature to 300°F.
Bake for 15 minutes, then remove, flip the sides of the biscotti and bake for an additional 15 minutes. If the biscotti is not yet firm, flip again and bake for an additional 10 minutes.