Apple Pie Biscotti
Yield: 30-36 cookies.
Biscotti are a versatile cookie. They can be made in just about any flavor you can think of. Here is one that brings memories of apple pie in every bite.
3 ½ cups flour
1 cup sugar
1 tsp baking powder
½ tsp baking soda
¼ tsp salt
2 tsp cinnamon
½ tsp nutmeg
¼ tsp allspice
1 tsp vanilla
½ cup applesauce
1 small apple, peeled and grated or chopped fine
1 tsp lemon juice
1 TBSP flour
½ cup chopped walnuts or pecans
¼ cup chopped dried cranberries
1/2 cup white chocolate chips or chopped bar
1/2 teaspoon almond extract
1 tablespoon half-and-half or 1 tablespoon milk
Candied ginger, chopped fine (optional)
Melt white chocolate in top of double boiler. Stir in milk, almond extract and candied ginger. Drizzle over cookies while warm..
Preheat oven to 350 degrees. Combine dry ingredients in a bowl.
In a separate, large bowl, whip eggs until foamy, then gradually add sugar. Beat until fluffy and thick, about 5 minutes. Add vanilla and applesauce to egg mixture.
Add flour mixture to wet ingredients and stir until combined.
In separate bowl, grate the peeled and cored apple, then mix in lemon juice and flour. Add to biscotti dough and stir in thoroughly.
Dough will be sticky. Spoon onto parchment covered pan in a long log or two logs crosswise on pan. Sprinkle a little flour on top of dough and hands and pat into loaves approximately 15 inches long by 6-7 inches wide. Or make two loaves crosswise on pan. Loaves will only be about ½ inch high. Bake for 25-30 minutes at 350 degrees, until the center is firm to the touch.
Let biscotti cool for 15 minutes and then using a serrated knife cut into ½ – ¾ inch wide slices. Lay slices on sides on parchment-covered pan. Turn the oven to 300 degrees and bake for an additional 20 minutes, turning the cookies over after 10 minutes. Cool completely.
When cool, stand slices together like in loaf form and drizzle tops with white chocolate ginger glaze. Let set until firm. Yield: 30-36 cookies.
For crisper biscottis, leave uncovered for several hours in a dry space. Serve and enjoy.