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March 1998 Issue
Apple Biscotti
by Ronda L. Halpin
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Biscotti a is wonderful dessert companion for both coffee and tea. I am a fan of both beverages and these traditionally crunchy cookie-like slices. However, I prefer to have a softer version with my tea. Therefore, I developed this neat apple-spice recipe that can be made to be soft and chewy with tea or delightfully crunchy with my favorite coffee. I usually split my batch in half when I make it and have a taste of both types.

The special features of this neat dessert are its unique spice blend, a little apple cider, and the addition of some nonfat sour cream to help keep your biscotti soft if you choose not to bake it for the additional 20 minutes. If you're not a coffee or tea fan, don't worry. This great recipe is also a hit when served with hot apple cider!

 

Apple Biscotti
  • 1 c. sugar
  • 1 c. packed brown sugar
  • 1/3 c. slivered almonds
  • 1/4 c. vegetable oil
  • 2 tsp. ground cinnamon
  • 1/2 tsp. ground cloves
  • 1/4 tsp. ground ginger
  • 1/4 tsp. ground nutmeg
  • 1 T. apple cider
  • 2 egg whites
  • 1 egg
  • 1/3 c. nonfat sour cream
  • 2 1/2 c. flour
  • 2 tsp. baking powder
Combine the first 12 ingredients (sugar through sour cream) in a large mixing bowl and beat with a mixer at a low speed for 1 minute. In another bowl, combine the flour and baking powder. Gradually add the flour mixture to the large mixing bowl, beating until the dough is well-blended and soft.

Turn the dough out onto a lightly floured surface and shape it into a 16-inch roll. Carefully place the roll on a baking sheet lightly coated with cooking spray. Flatten the roll until it is approximately 3/4-inch thick.

Bake the roll at 375 degrees for 25 minutes. Remove the baking sheet from the oven and carefully loosen the edges of the roll with a metal spatula. Invert the baking sheet on a wire rack and allow the roll to cool for 10 minutes. Cut the roll into 3/4-inch slices.

If you like your biscotti hard, return the slices to baking sheet and bake an additional 10 minutes on each side.

  • Makes: 2 dozen biscotti
  • Preparation Time: 1 hour, 15 minutes (20 minutes less for soft biscotti)

 



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