Apples And Oats Biscotti Recipes

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APPLES AND OATS BISCOTTI



Apples and Oats Biscotti image

As some might know biscotti are my favorite cookies and when I came across this recipe at BH and G. I just had to bring it home so that I'll be able to find it again. It sounds simply fabulous and I must try this new method of making biscotti.

Provided by Annacia

Categories     Dessert

Time 1h10m

Yield 30 cookies

Number Of Ingredients 13

1 cup all-purpose flour
3/4 cup quick-cooking oats
1 teaspoon apple pie spice
1/4 teaspoon baking soda
1/4 teaspoon salt
1/4 cup butter, softened
1/4 cup shortening
3/4 cup packed brown sugar
1 egg
1 tablespoon maple syrup
2 teaspoons vanilla
1/2 cup chopped candied pecans (or other candied nut)
1/2 cup chopped dried apple

Steps:

  • Preheat oven to 350 degrees F.
  • Line a 9x9x2-inch baking pan with foil, extending foil over the pan edges; set aside.
  • In a medium bowl, combine flour, oats, apple pie spice, baking soda, and salt; set aside.
  • In a large bowl, combine butter and shortening and beat with an electric mixer on medium to high speed for 30 seconds.
  • Add brown sugar and beat until combined, scraping bowl occasionally. Beat in egg, maple syrup, and vanilla until combined.
  • Beat in as much of the flour mixture as you can with the mixer.
  • Using a wooden spoon, stir in any remaining flour mixture.
  • Stir in nuts and dried apples.
  • Spread dough into the prepared baking pan.
  • Bake in the preheated oven for 25 minutes or until a toothpick inserted near the center comes out clean.
  • Cool in pan on a wire rack for 30 minutes.
  • Reduce oven temperature to 325 degrees F.
  • Using the edges of the foil, lift the uncut cookies out of the pan and place on a cutting board.
  • Carefully remove foil then using a serrated knife, cut mixture into thirds crosswise.
  • Cut each portion into 3/4x3-inch slices, making a total of thirty 3/4x3-inch slices.
  • Place slices, cut sides down, on ungreased cookie sheets and bake for 10 minutes.
  • Turn slices over; bake for 10 to 15 minutes more or until dry and crisp. Transfer cookies to wire racks; let cool.
  • Makes 30 cookies.
  • To Store:.
  • Layer cookies between waxed paper in an airtight container; cover.
  • Store at room temperature for up to 3 days or freeze for up to 2 weeks.

Nutrition Facts : Calories 80.8, Fat 3.6, SaturatedFat 1.5, Cholesterol 11.1, Sodium 46.7, Carbohydrate 11.3, Fiber 0.4, Sugar 6.6, Protein 1

APPLE AND OAT SCONES WITH CINNAMON AND NUTMEG



Apple and Oat Scones with Cinnamon and Nutmeg image

These scones are light yet hearty. Fresh apple keeps them moist, buttermilk contributes tenderness, and oats add a pleasantly toothsome texture.

Provided by Martha Stewart

Categories     Food & Cooking     Breakfast & Brunch Recipes     Bread Recipes

Time 1h30m

Yield Makes 12

Number Of Ingredients 12

1 2/3 cups all-purpose flour, plus more for rolling
1 1/3 cups old-fashioned rolled oats, plus more for topping
1/4 cup plus 2 tablespoons light-brown sugar
1/2 teaspoon ground cinnamon
1/2 teaspoon freshly grated nutmeg
2 teaspoons baking powder
3/4 teaspoon baking soda
1/2 teaspoon salt
1 1/2 sticks cold unsalted butter, cut into pieces
1 1/2 cups diced Granny Smith apple (2 apples cut into generous 1/4-inch cubes)
2/3 cup cold buttermilk, plus more for brushing
Raw turbinado sugar, for sprinkling

Steps:

  • Preheat oven to 400 degrees. Whisk together flour, oats, brown sugar, cinnamon, nutmeg, baking powder, baking soda, and salt. Cut in butter with a pastry blender or rub in with your fingers. (The largest pieces should be the size of small peas.) With your fingertips, flatten butter pieces into small disks. Add apples and buttermilk, stirring until dough just comes together.
  • Turn out dough onto a lightly floured work surface. Pat dough into a 6-by-8-inch rectangle, and cut into twelve 2-by-2-inch squares with a floured knife. Place about 2 inches apart on parchment-lined baking sheets. Brush tops with buttermilk, and sprinkle with raw turbinado sugar and oats. Bake until golden brown, 20 to 22 minutes, rotating sheets halfway through. Let cool on sheets for 15 minutes. Serve warm or at room temperature.

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