Chocolate dipped oat pulp biscotti

If you need a way to use up your oat pulp, look no further! These chocolate dipped oat pulp biscotti (bonus point for correct pronunciation) plus a little imagination will turn the kitchen table into your new favorite cafe. Simple and versatile, these twice-baked crunchy cookies can be enjoyed with your morning coffee or a glass of Vin Santo for dessert–regardless of the time of day, they’re a great low waste treat to add to your regular rotation.

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oat pulp biscotti ingredients
baked biscotti

My combinations being lemon-hazelnut-cranberry and orange-almond-raisin, these are technically also called cantucci and tozzetti. You can throw whatever you like into the mix! Walnut-date-cardamom and a savory version are next on my list.

Learning how to temper chocolate for this recipe was more rewarding than expected. Although there was a moment of quiet panic when it didn’t work on the first try, I stayed the course and it was totally worth it. Tempering is an important stabilizing step that creates a glossy, even chocolate which will break cleanly and doesn’t smudge or melt while being handled. I’ve given a brief overview of my process using the seeding method (see recipe notes) but highly recommend doing plenty of your own research before you get started–watch videos, hear what various experts have to say–you’ll learn a lot about beta crystals–and decide what type of gear you need for your preferred method. I used a stainless steel bowl over a small saucepan as a double boiler and invested about $20 in a temperature spatula. Make it work for you! 

When choosing chocolate, you’ll want a “real” chocolate (with a high % cocoa butter) from a brand recommended on Food Empowerment Project’s chocolate list. For those in Portland, you can find the 70% Dark Mendiants used in this recipe at Woodblock Chocolate.

We can try to look for small ways to care for one another and create pleasure in the everyday–this recipe makes 20, why not share some with a neighbor? 



Chocolate dipped oat pulp biscotti   by

Simple and versatile, these twice-baked crunchy cookies can be enjoyed with your morning coffee or a glass of Vin Santo for dessert–regardless of the time of day, they're a great low waste treat to add to your regular rotation.

makes: ~20 5” cookies | prep time: 10 min | 2 coolings: 6-7 hours | cook time: 48 min | total time: 58 min

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chocolate dipped oat pulp biscotti


  • 2 flax eggs (2 tbs flax meal + 5 tbs water)
  • 1 3/4 cup all purpose flour
  • 3 tbsp tapioca starch
  • 2 tsp baking powder
  • 1/4 tsp kosher salt
  • 1/2 cup packed brown sugar
  • 1/3 cup refined coconut oil, melted
  • 1/4 cup oat milk (or 3 tbs oat milk, 1 tbs liqueur or spirits)
  • 1 tsp vanilla, hazelnut, or almond extract
  • 1/2 cup oat pulp (appox)
  • 16 ounces quality chocolate for melting (approx, quantity can depend on method and size of bowl)
  • 1 - 2 tbsp 1-2 tbs orange or tangerine zest - for filling (fresh for inside biscotti, dried for adding to chocolate coating)
  • 1/4 cup raisins - for filling
  • 1/4 cup raw almonds, roughly chopped - for filling

Lemon Cranberry Hazelnut Filling

  • 1 - 2 tbsp lemon zest (fresh for inside biscotti, dried for adding to chocolate coating)
  • 1/4 cup dried cranberries
  • 1/4 cup raw hazelnuts, roughly chopped


  1. Make flax eggs and set aside to thicken.
  2. Preheat oven to 350°F and line a baking sheet with parchment paper or a silicone baking mat.
  3. In a large bowl, whisk together flour, tapioca starch, baking powder and salt.
  4. To a medium bowl, add brown sugar, melted coconut oil, oat milk, and vanilla extract. Whisk to combine, then add oat pulp and continue to whisk well until smooth.
  5. Add wet ingredients to dry ingredient bowl and stir until just combined. Gently fold your add-ins into batter until evenly distributed.
  6. Divide dough in half and turn out onto parchment paper, creating two mounds.*
  7. Bake for 25-28 minutes or until firm. A toothpick should come out of the center clean. Remove and cool completely on a wire rack at room temperature.
  8. Refrigerate for at least 3 hours or overnight.**
  9. Preheat oven to 250°F. Cut once baked logs into strips 1″ thick, then place crumb side up on a lined baking tray. Bake for 20 minutes, flip, and bake for another 20 minutes or until golden brown.
  10. Turn off oven but leave biscotti inside to speed up the hardening process if desired.***
  11. Temper quality chocolate using your preferred method.**** Dip the ends of the biscotti into the chocolate and, if possible, place on wire rack so chocolate portion is hanging off the edge. Add any toppings, like dried citrus zest, flaky sea salt, or coarse sugar quickly before chocolate begins to set. Repeat.
  12. Let chocolate set completely on wire rack at room temperature for at least one hour. Biscotti will keep in an airtight container for about 7 days.


*A scale is helpful for dividing dough evenly here. You can also draw out your rectangles on the parchment paper first to ensure the loafs are the same size. Mine were each about 5"x9".

**I usually make these in the evening – they have time to cool, then I pop them in the refrigerator and resume the recipe the next day. Completely cooling your biscotti before cutting into strips will help them stay together, leaving almost no crumbs behind. This is an especially important step if you are using add-ins in your biscotti.

***I personally like to take mine out when they are done baking instead of drying out further in the oven. Though traditional biscotti is pretty hard, the softer bites are easier to eat.

****I highly recommend watching videos, looking up temperature tables, gear options, and researching quality chocolate to determine the tempering route you want to take for your temper. I used the seeding method with a temperature spatula. Over a double boiler, I heated my chocolate until it reached 115°F (be very careful, this happens quickly after it starts to melt). I then seeded with more chocolate and cooled to 95°F, at which point I seeded again. I cooled down further to 84°F and tested my temper by putting a quarter-sized circle of chocolate on parchment paper into the refrigerator for 5 minutes. I failed the first time and had a dull piece of chocolate with no snap. Luckily if you mess up, you can start over (unless you go above 120°F, which will burn the chocolate) and I was successful the second time. A well-tempered chocolate will be smooth and shiny once it cools and will break cleanly. I heated up the chocolate (carefully, again) to about 87-88°F which was a good working temperature for dipping. You may have to reheat your chocolate to working temperature during this process, but remember not to exceed 90° because that will kill the temper and you’ll need to begin again.

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