Apple Cider Crunch Biscotti
Batter
1 cup sugar
1/4 cup light honey
2 tablespoons pure apple syrup or frozen apple juice concentrate
1/2 cup oil or unsalted butter, melted
3 eggs
2 teaspoons pure vanilla extract
1/4 cup natural apple juice
3 4 cups all purpose flour
1 tablespoon lemon zest, finely minced, optional
2 teaspoons baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1/2 teaspoon cinnamon
1 1/2 cups dried apple slices, plumped, dried, and chopped coarsely
1/2 cup yellow raisins
1/2 cup ground walnuts, optional
Cinnamon, for dusting
Apple Crunch Coating
2 cups sugar, approximately
1 cup apple juice, approximately
1 cup apple cider
1 teaspoon cinnamon
Preheat oven to 350 F. Double up a large baking sheet (or two smaller ones – four altogether) and line top one with parchment paper and set aside.
In a mixing bowl, fitted with a paddle attachment, cream the sugar, honey, apple syrup and oil (or butter) together until well blended. Stir in eggs, vanilla, and apple juice and mix well, about 2-3 minutes. Fold in flour, lemon zest, baking powder, baking soda, cinnamon, and salt and blend well. Fold in apples, raisins, and walnuts. Spread batter out in a 10-11 inch by 4-5 inch length.
Bake until set, 45-55 minutes. Cool well, then slice into diagonal slices, about 1 inch thick.
Place apple juice, cider and cinnamon in a shallow dish and place the sugar on a large sheet of parchment paper. Carefully dip one side of biscotti into apple juice and then into sugar, pressing lightly.
Place sugar side down on baking sheet. Repeat with remaining biscotti.
Bake to dry out and caramelize sugar, about 20-30 minutes at 325 F.
Bake until cookies are dry to the touch and sugar seems set, reducing heat if cookies are browning whilst sugar is still wet to the touch.
YIELD: About 3 Dozen