Nut

You can make bite-size cookies by rolling the dough into smaller balls.

Serve with yogurt, berries, and a drizzle of honey.

The biscotti may be stored in an airtight container at room temperature for up to 2 weeks.

When making the caramel in step 2, keep an eye on your pan; the best indicator that the caramel is ready is appearance, not cooking time. Just before the syrup reaches the desired color, remove it from the heat; the caramel will continue cooking for a few more seconds.

Sanding sugar is used to coat the biscotti because it won’t melt in the oven. We dipped half of the batch in melted chocolate. To dip them all, double the amount of bittersweet chocolate.

The cookies can be stored in an airtight container at room temperature for up to 5 days.

You can use a blender or a food processor to grind the rolled oats; 1 1/4 cups rolled oats yields 1 cup ground.