Cooking Instructions

• Preheat oven to 350°F.
• In a stand mixer, using the paddle attachment, mix the ground oat flour, remaining rolled oats, AP flour, brown sugar, baking powder, baking soda, cinnamon, and salt on low speed until combined.
• Add all wet ingredients to a large bowl and whisk to combine.
• With the mixer on low, add the wet mixture to the dry and mix for 1 minute. Add pistachios and cranberries and mix just to combine, being careful not to over-mix.
• Transfer dough to a well- floured surface and knead by hand until all dry bits come together. Flatten with a rolling pin and shape into a 1/2” thick rectangle. Transfer shaped dough to a parchment lined sheet pan.
• Beat 1 egg in a small bowl and brush dough with egg wash until fully coated and glossy. Sprinkle heavily with granulated sugar.
• Bake at 350°F for 30 minutes. When done baking, transfer to a cooling rack and cool until nearly completely cooled. Lower oven temperature to 300°F. On a large cutting board, slice biscotti into 1” wide pieces using a serrated knife. Return sliced biscotti to sheet tray and bake for an additional 35-40 minutes until perfectly golden and crunchy.
• *Can be stored in an airtight container for up to 3 months.