I may be developing a biscotti obsession as it seems I can never have enough variations of this twice baked, twice delicious cookie.
When a particular ingredient comes into mind I begin to wonder if anyone has ventured into the idea of adding it to biscotti dough. I have yet to be disappointed since every ingredient I've thought of so far has already found a place in several biscotti recipes.
Curious as to an existing Apple Biscotti Recipe my adventure took me to several recipes; which really didn’t come as a surprise. However, it required a little decision making to choose one that was well worth a try.
This recipe for Apple Cinnamon Biscotti is actually the marriage of two different biscotti recipes. I came across a recipe for Cinnamon Biscotti while looking for the Apple Biscotti Recipe and combining the two just seemed so natural. A few minor adjustments turned out another winning biscotti recipe.
If the aroma of apple pie coming from these biscotti while baking isn't enough, the classic biscotti crunch will not disappoint!
Wonder if there’s a pear and ginger biscotti recipe out there somewhere…
Apple Cinnamon Biscotti
½ cup butter, room temperature
1 cup sugar
2 cups flour
1 teaspoon baking powder
¼ teaspoon salt
2 teaspoons cinnamon
1/2 cup finely chopped dehydrated apple
2 tablespoons sugar
½ teaspoon cinnamon
1 egg, beaten
- Cream together butter and sugar until light and fluffy
- Add egg and egg yolk, beating well.
- In a separate bowl sift flour, baking powder, salt and cinnamon.
- Add flour mixture to butter mixture 1 cup at a time then add finely chopped apple.
- Blend together to make a stiff dough.
- Cut dough in half and form 2 logs each approximately 10 to 12 inches long.
- Place on a parchment lined or greased baking sheet.
- Brush with beaten egg and sprinkle with cinnamon topping.
- Bake in a 325 degree F. oven for approximately 45 minutes.
- Remove from oven and while still warm slice diagonally into ¾ inch slices.
- Place slices side down on baking sheet and bake for 6 minutes.
- Turn slices over and bake an additional 6 minutes until lightly golden and crisp.
- Cool completely and store in an air tight container.
Notes, Tips and Suggestions
- The cinnamon sugar topping is a matter of preference, I will omit it the next time I make these biscotti.
- Make sure to chop the dehydrated apple very finely. Larger chunks tend to get caught in the knife when cutting the slices.