Breakfast Biscotti

Students from London to Tel Aviv are returning to school this week, after months of staying home in an attempt to slow the spread of the coronavirus. In light of this exciting milestone, I thought a pop quiz was in order today. (Don’t groan, I can hear you.) 
Who made the following statement: “Breakfast is the most important meal of the day.”
A. Abraham Lincoln
B. Albert Einstein
C. John Harvey Kellogg
D. Mom
If you answered C or D, congratulations, you are correct! The concept that “breakfast is the most important meal of the day”, was popularized in the 19th century by James Caleb Jackson and John Harvey Kellogg to sell their newly invented breakfast cereal. The recipe that I’m sharing with you today for these cinnamon-scented, crunchy breakfast biscotti is by the creative and talented Estee Kafra, food writer, magazine editor, cookbook author and recipe developer, first published in Binah Magazine, May 31, 2010, and modified very slightly by me.

Breakfast Biscotti

According to Sharon Collison, a registered dietitian nutritionist and a clinical instructor in nutrition at the University of Delaware, people who consume breakfast regularly have better dietary profiles and lower intake of snacks. “Skipping breakfast is associated with increased disease risk of not only obesity, but diabetes, heart disease and just lower dietary quality.” One small study from 2017 suggested that breakfast-eating could improve a range of metabolic health markers, potentially improving the body’s ability to burn fat and fight chronic conditions like type 2 diabetes.
It came as no surprise to me to learn that eating breakfast is also associated with improved brain function, including concentration and language. A review of 54 studies found that eating breakfast can improve memory. (Say thank-you Mom.)There is no consensus yet on what type of breakfast is healthier. It seems that what you eat for breakfast doesn’t matter as much as simply eating something. (I don’t think that they mean gummy bears.)
Keeping all this in mind, today we’re making breakfast biscotti. As you wave a last goodbye to the little darlings as the school bus rounds the corner, plug in the kettle, unfurl that magazine serial that you’ve been unsuccessfully trying to follow for the last six months and prepare a plate of these delicious biscotti for yourself. You deserve it.

Assemble your ingredients. This recipe is an easy one and comes together quickly with nothing fancier than a bowl and mixing spoon. Preheat the oven and line a large baking sheet with parchment paper. In a large bowl, mix together the oil, sugar and eggs until well combined. In a medium bowl, combine the flour, cereal, baking powder, salt and cinnamon.  Add the flour mixture to the oil, eggs and sugar, stirring until the flour disappears. Add the sliced almonds and craisins.  Wet your hands with water and shape the biscotti dough into two loaves on the lined baking sheet.  The loaves should be three inches apart because they tend to spread when baked. Mix together two teaspoons of cinnamon and 1/3 cup of sugar in a small bowl or shaker. Sprinkle the tops of the loaves with the cinnamon and sugar mix. Bake at 350 F. on the middle rack of the preheated oven for 25 minutes.

Allow the biscotti loaves to cool on a cooling rack until just warm to the touch. Remove each loaf of biscotti to a cutting board and cut into 1/2 inch slices on a diagonal. Place the biscotti cut-side down on a parchment-ined baking sheet. You may sprinkle the biscotti with cinnamon and sugar again if you like. 

Reduce the oven temperature to 300 F. Return the cut biscotti to the oven and bake them for 15 minutes. Allow them to cool completely. These biscotti keep very well at room temperature in an airtight container.

Print Recipe

Breakfast Biscotti

Cookies, Cakes, Pies and Desserts

By Estee Kafra, published in Binah Magazine, May 31, 2010 – Serves: 30

Prep Time: 10 minutes – Cooking Time: 25 minutes +15 minutes – Total Time: 50 minutes

Cinnamon-scented, crunchy breakfast biscotti filled with craisins and sliced almonds in every bite

Ingredients

• 3 eggs
• 3/4 cup sugar
• 1/2 cup vegetable oil
• 2 cups whole wheat flour, spooned into measuring cup and leveled off with a straight edge
• 2 cups bran flakes OR Raisin Bran OR muesli cereal
• 2 teaspoons baking powder
• 1/2 teaspoon salt
• 3/4 teaspoon cinnamon
• 1/2 cup sliced almonds
• 1/2 cup craisins
• Cinnamon sugar mix
• 2 teaspoons cinnamon
• 1/3 cup sugar

Instructions

1

Preheat the oven to 350 F. Line baking sheet(s) with parchment paper. I used a 15 X 21 inch baking sheet. If your baking sheet is smaller, use 2 baking sheets.

2

In a large bowl, combine the sugar, oil and eggs. Mix well.

3

Combine the flour, baking powder, cinnamon and salt in a medium bowl. Add 2 cups of one of the suggested cereals. Stir together until combined.

4

Add the flour and cereal mixture to the large bowl containing the oil, sugar and eggs. Stir until the flour is no longer visible.

5

Add the craisins and almonds. If you don't use nuts, you can easily substitute chocolate chips or double the amount of craisins.

6

Divide the dough into two and shape on the baking sheet(s) into two logs, 3-4 inches wide.

7

Mix together the cinnamon sugar mixture in a small bowl or shaker. Sprinkle the tops of the biscotti loaves with cinnamon sugar. (You will have leftover cinnamon sugar mix.)

8

Bake the biscotti loaves for 25 minutes. Remove from the oven and allow the loaves to cool until slightly warm. Lower the temperature of the oven to 300 F.

9

Carefully remove a loaf one at a time from the baking sheet, supporting it from underneath with your hands. Place on a cutting board and cut diagonally into slices 1/2 inch wide. Repeat with the other cookie loaf.

10

Place the biscotti cut-side down on a parchment-lined baking sheet. You can sprinkle the cut side of the biscotti facing you with cinnamon sugar if you like.

11

Bake the biscotti at 300 F. for an additional 15 minutes.

12

Remove from the oven and allow the biscotti to cool completely.

13

These biscotti keep very well in an airtight container at room temperature.

Notes

In order to air-dry both sides of your biscotti at one time during the second baking, place a large cooling rack over a parchment-lined baking sheet. Place the biscotti cut-side down on the cooling rack and return the cooling rack and the baking sheet on which it is resting, to the oven for the second baking. Both sides will toast simultaneously. This is only a suggestion. Baking them cut-side down on a parchment lined baking sheet also works just fine.