Apples And Oats Biscotti Recipes

APPLES AND OATS BISCOTTI

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.

APPLE AND OAT SCONES WITH CINNAMON AND NUTMEG

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.