2pinchesnutmeg or cinnamon according to your taste
Preheat your oven to 185 °C.
Using a blender, reduce the 125gr of oatmeal into powder.
Then using a zester or grater (like the microplane grater), finely zest the orange zest.
Combine dry powders: flour, sugar, oatmeal powder, nutmeg or cinnamon, pinch of salt and baking powder. Add orange zests. Beat and add eggs. Mix well to get an homogeneous batter.
Place a sheet of parchment paper on your oven tray. Put the dough in the shape of your choice, with a layer not too thick (about 1 to 1.5 cm thick). Sprinkle with the remaining 2 tablespoons of oatmeal and press a little so that oatmeal stick to the dough. Bake for 15 minutes at 185°C until you get a light golden brown color.
Take out of the oven and let it rest and cool down for 5 to 10 minutes.
Then cut strips 1 cm wide (or the shape of your choice) and bake again for 5 minutes. You can put them on the side and turn them over so they cook evenly on each sides.
After baking, wait until biscottis are cold before putting them in a closed container, this way biscottis can be stored for up to 2 weeks.