It’s a tradition for Rosh Hashanah (New Year) to eat apples dipped in honey for a sweet year. This year, with a nod towards that tradition, I baked up some apple honey biscotti. They’re sweet enough, but not too sweet. A perfect “with a cup of tea” cookie for the upcoming season. Enjoy and Happy New Year!
APPLE HONEY BISCOTTI
- 1/3 cup melted butter
- 1/4 cup honey
- 1/2 cup granulated sugar
- 1/2 cup light brown sugar, packed
- 2 eggs, beaten
- 1 teaspoon vanilla extract
- 1/2 cup white whole wheat flour
- 2 cups all purpose flour
- 1 teaspoon cinnamon
- 1/2 teaspoon salt
- 2 teaspoons baking powder
- 1 3/4 cups toasted walnuts, chopped
- 1/2 cup dried apples, finely chopped
- Line a large baking sheet or half sheet pan with parchment paper.
- Place a rack in the middle of the oven and preheat to 350 degrees, F.
Make The Dough
- Add the honey to the melted butter in a large mixing bowl and stir until combined.
- Add the sugars and stir until combined.
- Add the eggs and vanilla extract and, again, stir until combined.
- In a separate bowl, add the flours, cinnamon, salt and baking powder. Whisk to combine.
- Add the flour mixture to the butter mixture.
- Stir and, when it is almost combined, add the walnuts and apples. Stir until the flour is incorporated and the mixture is uniform.
Shape The Loafs
- Transfer the dough to the prepared baking sheet.
- Using wet hands, divide the dough into two logs on the sheet. Each log should be about 3 inches wide and 14 inches long. Keep some space between the logs, they’ll rise and spread a bit as they bake.
- Bake the loaves for about 30 minutes. They should be golden brown.
- Let the loaves cool for a few minutes on the baking sheet. When they’ve firmed up a bit, move carefully to a cooling rack.
Note: Once cooled, the logs can be wrapped up and frozen to be sliced and completed at another time.
- When the loaves are completely cool, slice them into 1/2 inch slices.
- If possible, stand the cookies up on the sheet and return to the oven. (If they won’t stay up, you can lie them flat – just flip them over halfway through the baking).
- Bake for 12-15 minutes. They should just start to brown on the bottom.
- Remove the cookies from the oven and let them cool on the pan.
Yield: 4-5 dozen cookies
Substitutions: You can substitute 1/2 cup of all purpose flour for the 1/2 cup of white whole wheat flour.