Apple Walnut Biscotti with Orange Glaze
These delicious biscotti feature 3 fall flavours that combine so well together - apple, walnut, and orange. Not too sweet, they reveal a scrumptious filling, making them perfect for any season.
Ingredients
- For the dough:
- 2 eggs
- ½ cup sugar
- 3 ounces oil
- 2⅓ cup all-purpose flour
- 1½ tbsp baking powder
- 1 apple core removed and coarsely grated
- ½ tsp nutmeg
- ¼ tsp cinnamon (optional)
- ⅕ tsp cloves (optional)
- zest of 1 orange
- For the filling:
- ½ cup fresh chopped walnuts
- ½ cup orange marmalade
- ¼ tsp cinnamon (optional)
- For the glaze:
- About 2 cups confectionary sugar
- Juice of ½ orange
Instructions
Prepare parchment paper:
- Line 10"x15" baking pan with parchment paper. Set aside.
- Prepare another sheet of parchment paper by cutting it lengthwise to have two halves. Sprinkle each half parchment paper with a little flour. Set aside.
Make the dough:
- Preheat oven to 350°F for first bake.
- Place eggs in mixer bowl and beat for few minutes.
- Slowly add sugar and beat for for 2 to 3 more minutes or until mixture is creamy and fluffy.
- Then slowly add oil to combine.
- In a separate bowl, combine flour with baking powder.
- Sift flour mixture into egg mixture. Stir with wooden spoon to incorporate. The batter will be stiff.
- Add grated apple, orange zest, and nutmeg (and cinnamon/cloves, if using) to mixture. Stir until just combined.
Prepare the filling:
- In small bowl, stir walnuts and marmalade (with cinnamon, if using). Set aside.
Assemble the loaf:
- Divide dough in half. For each dough, sprinkle a little flour on top and use hands to gently flatten and shape into rectangle about 8” X 5”.
- On one dough, spread walnut mixture, leaving only about ¼” margin. Brush a little water on margin.
- Carefully lift and flip other half over it, using parchment paper to guide it.
- Use hands to flatten slightly, sealing edges by lightly pressing together. Keep the rectangular shape.
- Bake for about 25 - 30 minutes or until lightly golden and inserted toothpick comes out clean.
- Remove from oven and place on wire rack to cool slightly. Reduce oven to 300.
- Remove loaf from the pan, keeping it on parchment paper. Using large serrated large knife, cut firmly into 1” slices.
- Place sliced loaf back on baking pan, keeping parchment paper. Arrange slices to spread out. Bake again for about 20 minutes or until desired texture is reached.
- Remove from oven and let cool.
Glaze the biscotti
- Whisk together icing sugar, orange juice, and nutmeg. You may need to add more orange juice (or water) or icing sugar to reach a smooth and creamy texture. The glaze should be pourable but thickened.
- When the biscotti are completely cooled, re-form the slices into the loaf, keeping them tightly together. Use pastry brush to paint top surfaces and sides with glaze. Allow slices to dry for about 15 minutes.
- Then use knife to re-cut the slices to separate them. Let the icing cool completely.
- Store in air-tight container. The biscotti freeze beautifully before glazing.
Video
Notes
For a smaller biscotto, shape each half of dough to measure 4"X10". The batter will spread.
The biscotti freeze beautifully before glazing.
Consider adding other warming spices like cinnamon to the batter and/or glaze.
Replace the orange with lemon if you prefer.
Substitute walnuts with pecans.