Crispy Apple Biscotti with Lemon and Brown Sugar

Apple Biscotti (Biscotti alle Mele)

Category: Desserts
Servings: 20 Biscotti

Ingredients:

Instructions:

1. Prepare the Shortcrust Dough (Pasta Frolla):
   Start by preparing the base for your apple biscotti by making a classic shortcrust dough. In a food processor, combine the all-purpose flour (250g) with cold, cubed butter (125g). Pulse until the mixture resembles coarse crumbs, ensuring the butter is evenly incorporated into the flour.

2. Incorporate the Dry Ingredients:
   Once the butter and flour are mixed, form a well in the center of the flour mixture on a clean surface or in the processor. Sift the icing sugar (100g) into the well to avoid lumps. Sprinkle in a pinch of fine salt for balance.

3. Add Wet Ingredients:
   To the flour and sugar mixture, add the two egg yolks and the zest of one lemon (grated). Mix thoroughly, either by hand or in the processor, until the dough begins to come together. You should have a smooth, slightly crumbly dough at this stage.

4. Form and Rest the Dough:
   Once combined, shape the dough into a log or cylinder. Wrap it tightly in plastic wrap and place it in the fridge for at least 30 minutes to rest. This step will make it easier to handle when it’s time to cut and shape the biscotti.

5. Prepare the Apples:
   While the dough is resting, prepare your apples. Wash, peel, and core the apples, then cut each half into thin slices. Set aside for later.

6. Roll and Shape the Dough:
   Once the dough has chilled, remove it from the fridge. On a lightly floured surface, roll the dough out into a rectangle or your desired shape for the biscotti. Use a rolling pin to flatten the dough to about 1/4 inch thickness, ensuring an even layer.

7. Add the Apples to the Dough:
   Place the thin apple slices evenly over the rolled-out dough. Gently press them down into the dough to make sure they stick. Roll the dough back into a log or cylinder shape, enclosing the apples inside. This will create a swirl effect when sliced.

8. Cut the Dough into Biscotti:
   After shaping the dough into a log, cut it into 1-centimeter-thick slices (you should get about 20 biscotti from this batch).

9. Coat with Brown Sugar:
   In a small bowl, place the brown sugar (20g). Gently press one side of each biscotti into the brown sugar, ensuring that the sugar sticks to the surface.

10. Bake:
    Arrange the sugar-coated biscotti on a baking tray lined with parchment paper, making sure they are spaced out evenly. Bake at 180°C (350°F) for approximately 15-20 minutes, or until they are golden and crisp.

11. Cool and Serve:
    Once baked, remove the biscotti from the oven and allow them to cool completely on a wire rack. These apple biscotti are best enjoyed once fully cooled, but they also make a perfect treat for pairing with a warm cup of tea or coffee.

These Apple Biscotti (Biscotti alle Mele) are a delightful twist on the classic Italian treat, combining the warmth of buttery, crumbly dough with the freshness of apples and the sweetness of brown sugar. Ideal for dessert or an afternoon snack, this recipe will become a new favorite in your collection of cozy, homemade treats. Enjoy!

This version of Apple Biscotti is perfect for those who enjoy baking with seasonal ingredients like apples, and its buttery texture complemented by the slight tartness of the fruit makes it a unique addition to any dessert table.