Cinnamon Apple Biscotti Recipe 45

Steps:

• Preheat oven to 325 degrees F (165 degrees C). Line baking sheets with parchment paper.
• Sift together the flour, 1 1/2 teaspoon cinnamon, baking powder and salt, set aside. In a medium bowl, cream together the 2/3 cup sugar and butter. Beat in 1 egg, egg yolk and vanilla. Stir in the dry ingredients.
• On a lightly floured surface, divide dough into two pieces. Roll each piece into a log about 9 inches long and 1 1/2 inches wide. Place logs on the prepared baking sheet and flatten slightly. Brush with the beaten egg.
• Bake for 25 to 30 minutes in the preheated oven, until golden and firm to the touch. Cool for 15 minutes.
• On a cutting board, slice each log crosswise at a diagonal into 1/2 inch slices, using a serrated knife. Place back on the baking sheet, cut side down, and sprinkle with a mixture of the remaining cinnamon and sugar. Return to the oven for an additional 15 to 20 minutes, until toasted. Cool on wire racks, and store in an airtight container.

Steps:

• 1. Preheat oven to 325 degrees F. Line baking sheets with parchment paper. 2. Sift together pastry flour, 1-1/2 tsp baking powder and salt, set aside. In a medium bowl, cream together the 2/3 cup sugar and butter. Beat in 1 egg, egg yoke and vanilla. Stir in the dry ingredients. Stir in apple. 3. On a lightly floured surface, divide dough into two pieces. Roll each piece into a log about 9" long and 1-1/2" wide. Place logs on a the prepared baking sheet and flatten slightly. Brush with the beaten egg. 4. Bake for 25-30 minutes until golden and firm to touch. Cool for 15 minutes. 5. On a cutting board, slice each log at a diagonal into 1/2" slices, using a serrated knife. Place back on backing sheet, cut side down, and sprinkle with a mixture of the remaining cinnamon and sugar. Return to the oven. Bake for 7 minutes; turn biscotti over and bake for an additional 7 minutes. Cool on wire racks. Store in airtight containers.

Steps:

• Preheat oven to 325°F. Line 2 large baking sheets with parchment paper. Mix flour, 1 1/2 teaspoons cinnamon, baking powder and salt in medium bowl to blend. Using electric mixer, beat 1 cup sugar and butter in large bowl until fluffy. Add 1 egg; beat well. Add egg yolk; beat well. Mix in vanilla, then dry ingredients.
• Transfer dough to work surface. Divide in half. Shape each half into 9-inch-long, 1 1/2-inch-wide log. Transfer logs to baking sheets. Beat remaining egg in small bowl. Brush logs with egg. Bake until golden and firm to touch (dough will spread), about 50 minutes. Cool on baking sheets. Maintain oven temperature.
• Mix 3 tablespoons sugar and 1 teaspoon cinnamon in small bowl to blend. Using serrated knife, cut logs into 1/2-inch-wide diagonal slices. Place biscotti, cut side down, on baking sheets. Sprinkle 1/4 teaspoon cinnamon sugar over each biscotti. Bake until pale golden, about 20 minutes. Cool on racks. (Can be made 1 week ahead. Store in airtight container.)