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Cooking Instructions

Heat oven to 350° F. In large mixer bowl, beat sugar and butter until light and fluffy. Beat in eggs and vanilla. Combine 1-3/4 cups oats, flour, baking powder and almonds. Add to butter mixture; mix well. Spread remaining 1/4 cup oats onto a sheet of wax paper. Divide dough in half. Roll each half of the dough into a 12-inch cylinder about 1-1/2 inces in diameter. Roll in oats, coating well. Place on ungreased cookie sheet. Bake 25 minutes or until light golden brown. Cool 10 minutes on cookie sheet. Using a serrated knife, cut biscotti crosswise into 1/2 inch slices. Arrange slices upright on cookie sheet. Return to oven; bake 14 minutes to 16 minutes or until light brown and crisp.

Serving Tips:
  • Add 1/2 cup mini semi-sweet chocolate chunks or pieces to dry ingredients
  • Add 1/2 cup raisins, dried cranberries or currants to dry ingredients
  • Substitute walnuts, pecans or hazelnuts for almonds
  • Add 1 teaspoon cinnamon and/or 1/8 teaspoon nutmeg to dry ingredients
  • Coat one side of each baked biscotti with 6 ounces semi-sweet chocolate pieces or squares, melted.
  • Drizzle over side of each cookie with 3 ounces semi-sweet chocolate pieces, melted.


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