Apple Walnut Biscotti with Orange Glaze

Marisa Mariella

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.

Print Recipe Pin Recipe

Prep Time 10 mins

Cook Time 25 mins

Second baking: 20 mins

Total Time 55 mins

Course cookies

Cuisine Italian

Servings 12 large biscotti

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 grated
½ tsp nutmeg
zest of 1 orange
For the filling:
½ cup chopped walnuts
½ cup orange marmalade
For the glaze:
About 2 cups confectionary sugar
Juice of ½ orange
Prepare two sheets of parchment

Instructions

Make the dough:

Preheat oven to 350°F for first bake.
Prepare two sheets of parchment paper, one that will line the baking sheet and the other to help with forming the loaf.
With a mixer, whip the eggs for a few minutes.
Slowly add the sugar and beat for for 2 to 3 more minutes or until the mixture is creamy and fluffy.
Then slowly add the oil to combine.
In a separate bowl, combine the flour with the baking powder.
Sift the flour mixture into the egg mixture. Stir with a wooden spoon to incorporate. The batter will be stiff.
Add the grated apple, orange zest, and nutmet to the mixture. Stir until just combined.

Fill the dough:

In a small bowl, stir the walnuts and marmalade. Set aside.
Sprinkle each parchment paper with a little flour.
For each dough, sprinkle a little flour on top and use your hands to gently flatten and shape into a rectangle about 8” X 5”.
On one dough, spread the walnut mixture, leaving only about ¼” on the edges.
Flip the other flattened dough over it, using the parchment paper to guide it.
Use your hands to flatten slightly, seal the edges by pinching it together, and 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 the loaf from the pan, keeping it on the parchment paper. Using a sharp large knife, cut into 1” slices. It is best to use decisive cuts.
Place the cut loaf with the parchment paper back on the baking pan. Arrange the slices so that they are spread out. Bake again for about 20 minutes or until desired texture is reached.
Remove from the oven and let cool.

Glaze the biscotti

Make the glaze by whisking together the 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 and thickened.
When the biscotti are completely cooled, re-form the slices into the loaf, keeping them tightly together. Use a pastry brush to paint the top surfaces and sides with the glaze. All the slices to dry for about 15 minutes.
Then use a knife to re-cut the slices to separate them. Let the icing cool completely.
Serve at room temperature. Store them in an air-tight container. The biscotti freeze beautifully before glazing.