Apples are overlooked in cookies! Sure, apples are the star of the pie world, but cookies- no way. When was the last time you had an apple cookie? Never? That’s what I thought. Well, the wait is over because I’ve developed this delicious biscotti recipe. These cookies are crispy on the outside, tender in the very middle and studded with apples and dried cranberries. Oh, and there’s a chai tea icing. Need I say more? I reccomend you double this recipe if you’re making these for more than two or three people. These cookies move fast!
A few notes about this recipe: The double baking is very important. It’s what gives the biscotti their structure and crisp outside, making them perfect for dunking in tea, coffee or cocoa. Soaking the dried cranberries is also very important. Have you ever had an oatmeal raisin cookie where the raisins were too hard and maybe tasted a little burned while the rest of the cookie tasted fine? They should have soaked the raisins! Slightly rehydrating dried fruit allows them to remain juicy and sweet, even after baking. Finally, make sure to use a sharp, serrated knife to cut the cookies- otherwise you’ll end up with a delicious, but crumbly mess instead of these beautiful biscotti.
Makes 8 large biscotti
1 1/2 cups + 2 tbs all purpose flour
1 tsp baking powder
1/4 tsp baking soda
5 tbs unsalted butter, softened
1/2 cup + 1/4 tsp white sugar
1 tbs + 2 tsp light brown sugar
1/2 tsp salt
2/3 cup dried cranberries, soaked in water for 15 minutes
1 apple, peeled, cored and finely diced
1 tsp cinnamon
1/4 tsp nutmeg
1/2 tsp allspice
For the glaze:
1/4 cup powdered sugar
1/2- 1 tbs strong chai tea
a pinch of ground cinnamon
1/4 tsp vanilla extract
- Soak 2/3 cup dried cranberries in enough water to cover them for about 15 minutes. After 15 minutes, drain cranberries and set aside.
- Peel and core one apple. Dice the apple very finely and set aside.
- Whisk flour, baking powder, baking soda and salt together until combined.
- In a separate bowl, cream butter and white and light brown sugar together until creamy.
- Add cinnamon, nutmeg and allspice to butter and sugar mixture and blend until combined.
- Add the egg to the wet ingredients and whisk until combined and smooth.
- Add the dry ingredients to the wet ingredients in 2-3 parts, whisking in between.
- Fold in apple pieces and cranberries until evenly distributed.
- Line a baking sheet with parchment paper and lightly grease to prevent sticking.
- Scoop the dough onto the parchment paper and using the parchment paper, roll the dough into a log.
- Chill the parchment wrapped log in the freezer for 30 minutes.
- While the dough chills, preheat the oven to 325 degrees Fahrenheit.
- After 30 minutes, place the dough on the baking sheet and bake on the top or middle rack for around 40 minutes, or until the dough is golden brown and relatively firm to the touch.
- Remove from oven, and use a long serrated knife to make diagonal cuts about 1/3 inch thick.
- Reduce the oven heat to 300 degrees Fahrenheit.
- Turn the cut biscotti so they are cut side down and bake for 20 minutes, until the edges are crispy and golden.
- While the cookies are baking, combine powdered sugar, chai tea, vanilla extract and whisk until smooth and creamy.
- Once the biscotti have finished baking, remove from oven and cool completely on a wire rack.
- Using a spoon, drizzle the glaze over the cooled biscotti and enjoy!