Apple Cider Biscotti
- 3 eggs
- 3/4 cup sugar
- 2 envelopes of apple cider mix
- 1/2 cup oil (mazola or corn)
- 2 1/2 cups flour (all purpose)
- 1 tbsp baking powder
- 2/3 cup chopped whole almonds
- 2/3 cup dried cranberries
- 1/2 envelope apple cider mix
Recipe from recipeplus.ca
Pre-heat oven to 325 F.
Combine eggs, sugar, apple cider mix, and oil. In a separate bowl, combine flour, baking powder, almonds and cranberries. Gradually add to egg mixture until all ingredients combined. You can chill your dough to help it firm up (I did not).
Form a ‘log’ that is approximately 1 inch thick, and as wide as you’d like your biscotti to be long on a parchment-lined baking sheet. *Note: the wider the ‘log’ the more difficult it is to slice later. You can form 2 logs on separate baking sheets if you prefer smaller biscotti. Sprinkle with additional cider powder, if desired. Bake for 30 minutes, until slightly golden and firm when touched with a fingertip. Cool to room temperature.
Using a serrated knife, slice biscotti into 1-1.5 inch wide slices. Bake for 10 minutes, gently flip over and return to the oven for another 10 minutes. Cool on a wire rack before glazing.
Apple Cider Glaze
- 1 cup icing sugar
- 2-3 packages of apple cider mix (to taste)
Mix together icing sugar and cider mix. Add water and beat with an electric mixer until you get the consistency you desire. Pour glaze into a ziplock bag, cut the corner, and drizzle over biscotti.