Coffee? How about some biscotti with that. I’ve got you with this butterscotch apple biscotti.
I love biscotti. It’s one of those things that I don’t come across too often and almost never buy or make but whenever I do, GAH, I love it. It’s a cookie- not too sweet, perfectly crunchy and usually chock full of nuts and all the things I love.
Except almond extract. The only thing that kills my soul more than an oatmeal raisin cookie that I thought was a chocolate chip cookie is anything with almond extract, and why does it seem that biscotti is a frequent offender?
Anyway, I digress. I forgot where I was recently when I found myself munching on some perfectly crispy almond biscotti and I knew it was time to make some.
The last time was waaaay back with these chocolate peanut butter ones. Too long ago.
I was trying to figure out how to make these all fall, and my eye caught the bunch of apples still sitting in my fridge. Apples led to pecan and then somehow butterscotch made its way in there and voila! Here we are now.
If you’ve never made biscotti before, the unique texture comes from the fact that these babes are baked twice- once in a log and once cut up into slices. Once cooled, I dipped these into melted butterscotch chips and then again in chopped crushed salted pecans.
Now, I know that butterscotch chips have a little bit of that fake flavor, but honestly I just think that’s some of their charm. Is butterscotch even supposed to take natural?
I do try to keep it clean 80% of the time over here, but that 20% sure tastes pretty good. Oh and did I mention this has brown butter in it? Tastes REALLY good.
This is a half recipe that makes about 10 large-ish biscotti.
You’ll love these- they are fall to the CORE.
Butterscotch Apple Biscotti
Butterscotch apple biscotti is a classic twice-baked cookie recipe with dried apples and topped with chopped pecans.
Ingredients
- 5 TB unsalted butter
- 1 ¼ cups all-purpose flour
- 1 ¼ + 1/8 tsp baking powder
- 1/4 tsp fine salt
- 1 large egg
- ½ cup sugar
- 1 tsp vanilla extract
- 1 cup chopped salted pecans divided (1/2 cup chopped and ½ cup coarsely ground)
- ½ cup chopped dried apple pieces
- 9 ounces butterscotch chips
Directions
- Step 1 Preheat the oven to 350F. Line 1 baking sheet with parchment paper.
- Step 2 Melt the butter over medium heat, swirling the pan occasionally. Continue to cook until the butter browns and gets a nutty aroma, about 5 minutes. Let cool slightly.
- Step 3 Whisk the flour, baking powder, and salt together in a large bowl.
- Step 4 Beat the egg in a medium bowl with an electric mixer until light and pale yellow, about 2 minutes. Gradually add the sugar while beating. Then slowly add the butter and vanilla until evenly mixed, about 30 seconds more. Mix until combined.
- Step 5 While mixing slowly, add the dry ingredients to the wet, in 2 additions, mixing just until absorbed. Fold in the apple pieces and ½ cup of the chopped pecans.
- Step 6 Shape the dough with slightly wet hands into a log about 2-inches wide.
- Step 7 Bake until set and brown around the edges, about 25 to 30 minutes. (For even baking take care to rotate the pans– top to bottom and front to back–about half way though.)
- Step 8 Cool log on the baking sheets for about 10 minutes. Lower the oven temperature to 325F.
- Step 9 Carefully transfer the log to a cutting board. Cut logs crosswise, with a long serrated knife at about a 45 degree angle, into 1/2-inch thick cookies. Cut slowly- the dough is still soft. Place cookies cut side down on the baking sheets.
- Step 10 Bake until crisp, about 8 minutes. Flip the cookies over and bake until golden brown, about 8 minutes more. Cool biscotti on the baking sheets.
- Step 11 Once the biscotti has cooled, place the butterscotch chips in a shallow, microwave safe bowl and melt until smooth. Place ground pecans in another shallow bowl. Dip the end of the cooled biscotti first into the butterscotch and then into the nuts. Let the butterscotch harden completely before storing in an airtight container.
