Autumn BiscottiPosted: October 23, 2017 | |
October is nearing its end and we are embracing autumn and all of the treats that go with it. To welcome the new season I made these autumn spiced biscotti with an apple cider glaze that felt just right. They’re not too heavy, but still have a warm and comforting spiced flavor. An Italian biscotti recipe from James’ grandmother’s collection served as my starting point, and I then added some classic autumn spices and mixed nuts to make it my own. The apple cider glaze is the perfect touch to complete the flavor profile, and enjoy with warm apple cider.
For the biscotti: 3/12 cups flour, 1 cup sugar, 3 1/2 tsp baking powder, 1/2 tsp ground nutmeg, 1/2 tsp ginger, 1 tsp cinnamon, 6 eggs, 3/4 cup vegetable oil, 3/4 cup chopped mixed nuts (almonds, walnuts, pecans)
For the apple cider glaze: 1 cup spiced apple cider, 2 Tbsp butter, 3/4 cup powdered sugar, pinch of cinnamon
Instructions: Pre-heat oven to 400F. Mix all of the dry ingredients in one bowl, and the eggs and oil in a separate bowl. Whisk the eggs and oil to break up the egg yolks, then add to the bowl with dry ingredients and mix thoroughly. Add nuts to mixture and stir to combine.
Scoop out the mixture onto a baking sheet lined with parchment paper to form two loaves, then bake for 25 minutes. Remove from oven and let cool completely. Slice thin slices from each loaf and lay each piece flat on the baking sheet. Return to oven to toast for another 5-10 minutes, until lightly browned.
Add apple cider to a small saucepan and simmer for about 10 minutes, until it has reduced by half. Add remaining ingredients, and continue to simmer for another 5 minutes until glaze has thickened to a syrup like consistency.
Once the cookies have cooled, lightly drizzle each with the apple cider glaze. Serve with apple cider for a perfect autumnal treat.