Apples And Oats Biscotti

Total Time: 1 hr 10 mins Preparation Time: 25 mins Cook Time: 45 mins

Ingredients

• 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

Recipe

• 1 preheat oven to 350 degrees f.
• 2 line a 9x9x2-inch baking pan with foil, extending foil over the pan edges; set aside.
• 3 in a medium bowl, combine flour, oats, apple pie spice, baking soda, and salt; set aside.
• 4 in a large bowl, combine butter and shortening and beat with an electric mixer on medium to high speed for 30 seconds.
• 5 add brown sugar and beat until combined, scraping bowl occasionally. beat in egg, maple syrup, and vanilla until combined.
• 6 beat in as much of the flour mixture as you can with the mixer.
• 7 using a wooden spoon, stir in any remaining flour mixture.
• 8 stir in nuts and dried apples.
• 9 spread dough into the prepared baking pan.
• 10 bake in the preheated oven for 25 minutes or until a toothpick inserted near the center comes out clean.
• 11 cool in pan on a wire rack for 30 minutes.
• 12 reduce oven temperature to 325 degrees f.
• 13 using the edges of the foil, lift the uncut cookies out of the pan and place on a cutting board.
• 14 carefully remove foil then using a serrated knife, cut mixture into thirds crosswise.
• 15 cut each portion into 3/4x3-inch slices, making a total of thirty 3/4x3-inch slices.
• 16 place slices, cut sides down, on ungreased cookie sheets and bake for 10 minutes.
• 17 turn slices over; bake for 10 to 15 minutes more or until dry and crisp. transfer cookies to wire racks; let cool.
• 18 makes 30 cookies.
• 19 to store:.
• 20 layer cookies between waxed paper in an airtight container; cover.
• 21 store at room temperature for up to 3 days or freeze for up to 2 weeks.