A Sweet New Year (Apple Honey Biscotti)

IMG_5949It’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

Getting Ready

  1. Line a large baking sheet or half sheet pan with parchment paper.
  2. Place a rack in the middle of the oven and preheat to 350 degrees, F.

Make The Dough

  1. Add the honey to the melted butter in a large mixing bowl and stir until combined.
  2. Add the sugars and stir until combined.
  3. Add the eggs and vanilla extract and, again, stir until combined.
  4. In a separate bowl, add the flours, cinnamon, salt and baking powder.  Whisk to combine.
  5. Add the flour mixture to the butter mixture.
  6. 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

  1. Transfer the dough to the prepared baking sheet.
  2. 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.

First Baking

  1. Bake the loaves for about 30 minutes.  They should be golden brown.
  2. 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.

Second Baking

  1. When the loaves are completely cool, slice them into 1/2 inch slices.
  2. 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).
  3. Bake for 12-15 minutes.  They should just start to brown on the bottom.
  4. 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.

 

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