Multi-grain Chocolate Chip Pecan Biscotti
The mission from Allrecipes.com and Fiber One: Create an original recipe featuring Fiber One cereal.
Now I’ll admit, when the complementary boxes of Fiber One arrived in my mailbox, honestly I was less than excited. I’ve never been a fiber cereal kind of gal, and I seriously doubted I’d be able to come up with something that didn’t taste like, well, twigs.
But I was pleasantly surprised. The cereal is very crunchy, so it lends itself as a replacement for other grains. My first recipe attempt was a muffin and it was a total failure. The texture was just way off. But it wasn’t the cereal that caused the problem – they were way too wet.
I decided on my second attempt I’d try to make something crunchy. This is my second try at biscotti ever, too. So maybe we can call it beginner’s luck, but these turned out really well.
They’re crunchy and full of nutty flavor, and the honey and dusting of cinnamon sugar make them sweet enough for me but not super sweet. Mission accomplished!
- 1 cup Fiber One cereal, crushed
- ¾ cup whole wheat flour
- ½ cup oatmeal
- 2 teaspoons baking powder
- ½ cup softened butter
- ½ cup honey
- 2 eggs
- 1 teaspoon cinnamon
- 1 teaspoon vanilla
- ¼ teaspoon salt
- ⅓ cup mini chocolate chips
- ⅓ cup chopped pecans
- 2 teaspoons cinnamon
- 2 tablespoons sugar
- Preheat oven 350 degrees. Line a large baking sheet with parchment paper or grease.
- Mix together flour, oatmeal, Fiber One, salt, baking powder and 1t cinnamon; set aside.
- In a separate bowl, mix together butter and honey. Add eggs one at a time until combined. Add vanilla.
- Slowly add dry ingredients until just combined. Stir in all but ⅛ cup each pecans and mini chocolate chips. Stir together remaining cinnamon and sugar; set aside.
- Cover and refrigerate dough for 30 minutes.
- Divide dough into two equal pieces and form into approximately 9″ logs and place about 4″ apart on prepared baking sheet.
- Moisten fingers with water or use a spatula coated in water, and press dough logs down to about 1″ thick. Sprinkle reserved chocolate chips and pecans over the top of the dough and lightly press in, then sprinkle tops of logs with half of the cinnamon sugar mixture.
- Bake 20-25 minutes until brown around the edges. Lightly spray with water and sprinkle remaining cinnamon sugar over tops of logs; let cool 10 minutes and reduce oven to 325 degrees.
- Cut logs crosswise into ½” slices and lay them close together, cut side up on baking sheet. Bake 15 minutes. Turn over so other cut side is up, and bake another 10 minutes or until golden brown.
- Let cool completely before serving. Store in an airtight container.
