top of page

One-Bowl Cornflake Biscotti

May 12, 2021

I have a thing for biscotti. I think their crunchy, twice baked texture is idyllic. I am simply drawn to biscotti recipes, so when I saw this one with cornflakes in it, I had to try it right away.

I made these biscotti when my son got home from school. He went upstairs to play video games (of course) and my daughter sat with me in the kitchen while I mixed them up. The cookies baked while I prepared dinner. But I had a problem. I ate so many of them that I couldn’t eat dinner.

I wanted to make these cookies with raisins, but I listened to my children who insisted I incorporate dried cranberries instead. Feel free to use dried cherries, or even chocolate chips. I know some of you out there have to have everything with chocolate, and this is a perfect cookie for substitutions. And I’ll tell you something you are going to love about this recipe. You can make these biscotti in one bowl! Because they are made with oil, and you don’t have to cream the butter with a mixer, they come together by hand very quickly.


One-Bowl Cornflake Biscotti

Adapted from Daniella Silver The Silver Platter

For the Biscotti

2 eggs

1 cup vegetable oil

1 cup sugar

1 teaspoon pure vanilla extract

2 cups all-purpose flour

2 teaspoons baking powder

1/4 teaspoon kosher salt

1 1/2 cups coarsely chopped cornflakes (measure before you chop them)

1 cup dried cranberries, raisins, dried cherries or chocolate chips

1 /2 teaspoon ground cinnamon mixed with 1/4 cup sugar, for sprinkling

To Make the Biscotti

Preheat oven to 350ºF. Line a large rimmed baking sheet with parchment paper.

In a large mixing bowl, whisk together the eggs, oil, sugar and vanilla until well combined. Stir in the flour, baking powder, and salt. Gently stir in the crushed cornflakes and dried cranberries.

Transfer half the dough to the baking sheet, leaving the other half in the bowl. Shape the dough on the baking sheet into a 12”-14” log that is about 1 1/2” wide. Repeat with the second half of the dough, leaving about 3 “ between them. (See photo)

Bake for 25-30 minutes, until tops are light brown. Remove from the oven and let them cool for 10 minutes.

Reduce the oven temperature to 300ºF. Using serrated knife, cut the logs into slices about 3/4 inch thick. Go slowly as the cookies can be delicate at this point. Turn each slice on its side and sprinkle with cinnamon sugar.

Bake for 20 minutes more, until golden brown.


bottom of page