Love these fall treats and they are the perfect addition to a fall dessert table! These biscotti are softer rather than crunchy. If you bake them longer during the second baking they will be a little harder. My preference is a softer cookie, but you can adjust accordingly. Happy Baking!

Yield about 20-25 biscotti

Ingredients:

  • 21⁄2 cups all purpose flour
  • 1 teaspoon baking powder
  • 1⁄2 teaspoon salt
  • 2 teaspoons cinnamon, divided
  • 1 teaspoon apple pie spice
  • 1 cup sugar
  • 1⁄2 cup (1 stick) unsalted butter, room temperature
  • 2 large eggs
  • 2 teaspoons vanilla extract
  • 1 cup diced dried apples about 6 ounces), 1/4 inch dice
  • 1/2 cup chopped walnuts
  • 1 egg white
  • 3 ounces good-quality white chocolate (such as Lindt or Baker’s)

Directions:

Preheat oven to 350°F convection. Line your baking sheet with parchment paper. Combine 21⁄2 cups flour, baking powder, 1 teaspoon cinnamon, apple pie spice and salt in medium bowl; whisk to blend. Using a mixer, with the paddle attachment, beat sugar and butter until smooth and creamy. Add the 2 eggs and vanilla extract until well blended. Mix in flour mixture, then dried apples and walnuts. Divide dough in half and shape each piece into 2-inch-wide, 9-inch-long, 1-inch-high oblong shape and smooth out with your hands on your baking sheet. Brush each log with whisked egg white on top and sides (this gives biscotti a lovely sheen when baked). Bake logs until golden on top for about 30- 35 minutes, rotating baking sheet once halfway through cooking process. Cool completely on baking sheet (about 15 minutes). Maintain oven temperature. Carefully transfer logs to cutting board. Using a serrated knife, cut logs on diagonal in 1/2-inch-wide slices. Arrange slices, cut side down, on the baking sheet and bake for an additional 5-10 minutes. Remove from oven. Take melted white chocolate, stir in remaining teaspoon of cinnamon and using fork, drizzle white- cinnamon chocolate over biscotti in thin strands. Allow chocolate to set, about 30 minutes and enjoy!

cook’s note: These freeze very well in a ziplock bag for several weeks.