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Puffin Biscotti

I do love biscotti but wanted to make a healthier version by swapping the flours with half whole wheat, substituting canola oil with vegetable oil, adding puffins and then my own favorite flavors.


  • 1 1/2 cups of multigrain Puffins (not pulsed yet in the food processor)
  • 1 cup of all purpose flour
  • 1 cup of whole wheat flour
  • 3/4 teaspoon of cinnamon
  • 1/4 teaspoon of ground all spice
  • 1/4 teaspoon of salt
  • 1 tablespoon of baking powder
  • 1/2 cup of canola oil
  • 3 eggs
  • 1 cup of light brown sugar
  • 1 teaspoon of vanilla extract
  • 1/2 teaspoon of maple extract
  • 3/4 cup of raisins (optional) or cinnamon chips (optional)
  • Cinnamon sugar
  • 1 egg mixed with water


  1. Preheat oven to 350 degrees. Add puffins to food processor. Pulse until you get fine crumbs.
  2. Add flours, cinnamon, ground all spice, salt and baking powder. Pulse three or four times.
  3. In another bowl or measuring cup mix oil, eggs, extracts, and sugar.
  4. Add wet ingredients to dry ingredients. Pulse until moistened.
  5. Fold in raisins or cinnamon chips if you are using them.
  6. Form dough into two logs. Place on greased cookie sheet. Brush with egg wash and then sprinkle on cinnamon sugar.
  7. Bake for about 15-20 minutes or until done and golden brown on top.
  8. Take logs out and reduce temperature to 250 degrees. Let logs cool about 10 minutes and cut with serrated knife into slices. Place the slices back into the oven and toast on each side about 5 minutes (after 5 minutes, flip pieces over). If you are using raisins, watch them to make sure they don’t burn. Let cool on cooling rack and eat.
Puffin Biscotti, 3.9 out of 5 based on 30 ratings

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Rating: 3.9/5 (30 votes cast)

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