My third variation on my pumpkin biscotti this past weekend, applesauce raisin biscotti. Too many variations? NEVER! Each one has a completely different taste profile.
The applesauce in these keep the biscotti from getting too hard when they bake the last time after they are sliced.
What you will need:2 1/2 cups of flour1 cup of sugar1 tsp. baking powder1 tsp. cinnamonPinch of salt1 tsp. vanilla extract2 eggs1/2 cup of cinnamon raisin applesauce¼ cup raisins
Preheat oven to 350°F. In a large bowl add flour, salt, sugar, baking powder, and cinammon.
In a medium bowl, whisk together eggs,, and vanilla extract.
Pour the wet mixture into the flour mixture. Give it a quick stir to incorporate all of the ingredients, the dough will be a little crumbly.
Give the raisins a quick chop and them into the batter.
Last, add your applesauce, mix again and that is all.
Line a baking sheet with parchment paper. Form the dough into a long log, roughly 16 inches long by 6 inches wide. The log should be relatively flat, only about ½ inch high, otherwise you will have really big sliced of biscotti. Baked for 20-25 minutes at 350°F, until the center is firm to the touch.
Let biscotti cool for 15 minutes. Use a serrated knife cut the log into 1 inch wide pieces. Turn the oven to 300°F and bake for an additional 15-20 minutes. Allow to cool completely.
Enjoy!
