While the rest of the world is flailing over Pumpkin Spice Lattes and winter boots, I’m over here mourning the loss of hot, sunny days and flip flops. But the one thing that really does help me with the changing season is apples. Especially honeycrisp apples. Personally, I think there is no better apple in the world than a honeycrisp and I will gladly pay whatever amount per pound to enjoy one a day. I actually found that a local produce stand has them for $1.89/pound which is pretty impressive since they range from $2.39 to $3.69 in the grocery stores. Of course, I had to use my favorite apple in this biscotti recipe.
But before I get to the recipe, I have one more thing to share that you might have noticed in the title. Today, is my 5th wedding anniversary. I really have no idea how time has passed so quickly. It feels like it was just the other day I was wedding planning and then we were saying our vows and serving people lots and lots of alcohol.
- 1 1/4 cup all-purpose flour
- 1 cup old-fashioned rolled oats
- 1 tsp. cinnamon
- 1/2 tsp. baking soda
- 1/4 tsp. salt
- 1 stick unsalted butter, softened
- 1/2 cup light brown sugar
- 2 eggs
- 1 tsp. vanilla
- 2 medium honeycrisp apples, peeled and juliened
- 1/2 cup walnuts, chopped
1. Preheat the oven to 350 degrees. Line a large baking sheet with parchment paper.
2. In a medium bowl, combine the flour, oats, cinnamon, baking soda and salt.
3. In the bowl of your stand mixer, beat together the butter and brown sugar until smooth. Then add in the eggs, one at a time, until fully combined. Add in the vanilla and once incorporated, slowly add in the flour mixture, then the apples and walnuts.
4. Drop the dough onto the baking sheet lengthwise and form two long logs, running the length of the baking sheet.
5. Bake for 25 minutes then remove from the oven and let cool for 30 minutes. Slice the cookies diagonally, about 1/2 inch thick and place onto a wire rack. Place the rack on top of the cookie sheet and return to the oven for 20-25 minutes or until the cookies are dry and crisp.
6. Allow to cool completely.
I increased the second round of cooking time by 5-10 minutes because my cookies were still pretty soft. If yours are still soft after the revised times I used, keep them in the oven in 5 minute increments until they’re dry and crisp. The cooking time will really vary on how high of a log you made with the batter; the higher the log, the longer the cooking time.
These little cookies are great to dip into coffee or tea or enjoy on their own. The apple, oat and walnut is definitely not your typical biscotti choice but that’s what I really like about it! These cookies will also freeze nicely wrapped in foil then placed in a seal-able bag for up to a month. Thaw by allowing to come to room temperature.