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Breakfast Biscotti

May 31, 2017
Oatbox Breakfast Biscotti recipe
Breakfast Biscotti
  • Prep : 20 min
  • Cooking : 1h | Rest : 30 min
  • Portions : 20 biscotti


  • 2 cups of flour
  • 3/4 cup of Pineapple & Coconut Oatbox granola
  • 1/4 cup of shredded coconut
  • 1/2 cup of sugar
  • 2 tsp of baking powder
  • 1/4 cup of cold butter, in pieces
  • 1/2 cup of milk
  • 1 egg


  1. 1. Preheat oven to 350°F.
  2. 2. In a food processor, combine the flour, granola, coconut, sugar and baking powder. Add the butter and mix until the preparation is crumbly and the butter is the size of peas. Incorporate the milk and the egg, and blend into a smooth and firm dough.
  3. 3. Transfer the dough to a floured work surface and shape into a slightly flattened roll of 20 cm in length. Place the roll of dough on a baking sheet lined with parchment paper and bake for 30 minutes.
  4. 4. Remove the dough from oven and let cool for a minimum of 30 minutes before cutting into 1 cm thick slices. Spread cookies on the baking sheet and bake for another 30 minutes, turning them halfway through.
  5. 5. Let cool before enjoying!
Oatbox Breakfast Biscotti recipe