Apples And Oats Biscotti Recipes

Steps:

• For the dip: Whisk together the yogurt, sugar, orange zest and vanilla in a small bowl. Stir in just enough cream to make a clingy dipping sauce. Cover and refrigerate while you prepared the biscotti. Remove from the refrigerator 5 minutes before using.
• For the biscotti: Preheat the oven to 350 degrees F. Line a baking sheet with parchment paper, lightly spray with nonstick spray and set aside.
• Whisk together the flour, oats, brown sugar, cinnamon, baking powder, baking soda and salt in a medium bowl.
• Whisk together the eggs in a small bowl until smooth. Add the maple syrup, butter, oil and vanilla and whisk until combined. Add the wet ingredients to the dry ingredients along with the apricots and cranberries and mix with a wooden spoon until the dough just comes together; it will be wet. Using lightly floured hands (the dough may be a bit sticky so re-flour your hands as needed) transfer the dough to the prepared baking sheet and shape into a log about 12 inches-by-4 inches.
• Bake until lightly golden and firm to the touch, about 20 minutes. The log will have spread quite a bit. Cool on the pan on a cooling rack for 10 minutes (or until the log is cool enough to handle).
• Slice the log into 1/3-inch-wide slices on the diagonal. Lay the slices down on the sheet pan and bake until dry, 10 to 12 minutes longer. Let the slices sit on the baking sheet for 5 minutes before removing to a cooling rack to cool completely, about 10 minutes. Once the biscotti are cool, serve with the yogurt dip. The biscotti will keep 1 week at room temperature in a tightly sealed container.

Steps:

• Preheat oven to 400 degrees. Whisk together flour, oats, brown sugar, cinnamon, nutmeg, baking powder, baking soda, and salt. Cut in butter with a pastry blender or rub in with your fingers. (The largest pieces should be the size of small peas.) With your fingertips, flatten butter pieces into small disks. Add apples and buttermilk, stirring until dough just comes together.
• Turn out dough onto a lightly floured work surface. Pat dough into a 6-by-8-inch rectangle, and cut into twelve 2-by-2-inch squares with a floured knife. Place about 2 inches apart on parchment-lined baking sheets. Brush tops with buttermilk, and sprinkle with raw turbinado sugar and oats. Bake until golden brown, 20 to 22 minutes, rotating sheets halfway through. Let cool on sheets for 15 minutes. Serve warm or at room temperature.

Steps:

• Preheat oven to 350 degrees F.
• Line a 9x9x2-inch baking pan with foil, extending foil over the pan edges; set aside.
• In a medium bowl, combine flour, oats, apple pie spice, baking soda, and salt; set aside.
• In a large bowl, combine butter and shortening and beat with an electric mixer on medium to high speed for 30 seconds.
• Add brown sugar and beat until combined, scraping bowl occasionally. Beat in egg, maple syrup, and vanilla until combined.
• Beat in as much of the flour mixture as you can with the mixer.
• Using a wooden spoon, stir in any remaining flour mixture.
• Stir in nuts and dried apples.
• Spread dough into the prepared baking pan.
• Bake in the preheated oven for 25 minutes or until a toothpick inserted near the center comes out clean.
• Cool in pan on a wire rack for 30 minutes.
• Reduce oven temperature to 325 degrees F.
• Using the edges of the foil, lift the uncut cookies out of the pan and place on a cutting board.
• Carefully remove foil then using a serrated knife, cut mixture into thirds crosswise.
• Cut each portion into 3/4x3-inch slices, making a total of thirty 3/4x3-inch slices.
• Place slices, cut sides down, on ungreased cookie sheets and bake for 10 minutes.
• Turn slices over; bake for 10 to 15 minutes more or until dry and crisp. Transfer cookies to wire racks; let cool.
• Makes 30 cookies.
• To Store:.
• Layer cookies between waxed paper in an airtight container; cover.
• Store at room temperature for up to 3 days or freeze for up to 2 weeks.

Steps:

• Preheat oven to 350°F Line a baking sheet with parchment paper.
• Whisk together flour, oats, baking soda, baking powder, salt and spices in a medium bowl. In a large bowl, beat eggs, adding sugar gradually, at medium speed until smooth and light, 1-2 minutes. Stir in flour mixture and raisins.
• Drop spoonfuls of batter onto baking sheet and, with well floured hands, form into rectangular logs about 1/2 inch high. Sprinkle a few oats on top for decoration. Length and width are your perogative. Bake at 350F for 20 minutes.
• Slice logs into 1/3-1/2 inch thick slices (1-1.5 cm) and lay flat on baking sheet.
• Lower oven temperature to 300°F Bake sliced cookies for 15 minutes, flip them and bake for an additional 15 minutes. If cookies are not firm, depending on how thickly they were sliced, turn again and bake for 10 more minutes. Remove to a wire rack to cool. Store in an airtight container.

Steps:

• In a saucepan, combine apple, apple juice, oats, cinnamon and salt. Bring to a boil; boil for 1 minute, stirring occasionally. Remove from the heat; stir in raisins, honey and vanilla. Cover and let stand for 5 minutes.