Cinnamon Apple Biscotti


2 C Flour+ extra for dusting.
2 Tsp Baking Powder. 
1/2 C Sugar + extra for dusting.
1 Tsp Salt.
1 Tsp Ground Cinnamon.
Pinch of Nutmeg.
2 Tsp Pure Vanilla Extract.
2 Eggs, room temperature.
6 Tbsp Butter, room temperature.
1 C Apple, cored and diced. 
1/2 C Blanched Slivered Almonds, toasted


Pre-heat your oven to 325 degrees F and line a baking sheet with parchment paper.

In a medium sized bowl, combine all dry ingredients except sugar. In another, mix all wet ingredients except for butter.

In a third bowl, cream the butter and sugar until light and fluffy. Add the wet mixture. Mix well. Then add the dry mixture, followed by the almonds and the apple. 

Dump onto a well floured counter and massage until it's semi-dough like. Break into two halves and place each one on the parchment lined baking sheet. 

Shape into logs, about 1 1/2" thick and sprinkle with a little extra sugar

Bake in hot oven for 25 - 30 minutes. Remove from the heat and allow to cool about 15 minutes. 

Slice the logs at an angle. Place back in the oven and bake a further 20 - 25 minutes. Remove from the heat. Place biscotti pieces on wire racks to cool completely before serving. If desired drizzle with a little cinnamon-powdered sugar glaze.


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