These dunkable cookies, from Smitten Kitchen's Deb Perelman, are part biscotti, but mostly granola. They're the ideal companion to your best yogurt-for-breakfast intentions.
Preheat the oven to 325°F. Have on hand a sheet of parchment and a baking sheet.
In a small bowl, whisk together the flour, oats, baking powder, baking soda, and salt. In a separate large bowl, whisk together the melted butter and sugars. Whisk in the eggs and vanilla. Stir in the dry ingredients, almonds, coconut, and fruit to make a stiff batter.
Using floured hands, roll half of the dough into a 12” log and place on the parchment paper. Repeat with the second half of the dough, then slide the parchment, dough and all, onto the baking sheet. Beat the egg white until foamy, then brush it over the logs.
Bake for 20 minutes, until lightly golden brown and beginning to form cracks.
Remove from the oven and let cool for 30 minutes to an hour, until almost completely cool (it’s okay if the centers are still lukewarm). Cut the logs into 1/2” slices on the bias with a serrated knife. Draw the knife through the logs, trying not to press down; this will minimize crumbling.
Return the slices to the baking sheet, standing them upright, and return to the 325°F oven for another 20 minutes, until toasted and crisp. Remove from the oven and let cool completely before storing in an airtight container.
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