Honey Mandelbrot by brianjwood

[rottiedogs]

Honey Mandelbrot
Submitted by brianjwood on September 02, 2004 at 6:12 am

DESCRIPTION
Honey Mandelbrot

SUMMARY
Yield 0 File under Family / Ethnic / Regional

INSTRUCTIONS
Honey Mandelbrot

1 cup sugar
1/4 cup light honey
2 tablespoons pure apple syrup or honey
1/2 cup unsalted butter
or canola oil
3 eggs
2 teaspoons pure vanilla
1/4 cup natural apple juice
3 -– 4 cups all purpose flour
1 tablespoon lemon zest, finely minced, optional
2 teaspoons baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1 cup dried apple slices, plumped, dried, and chopped coarsely
1 cup finely diced tart apples
1/2 cup yellow raisins
1/2 cup ground walnuts, optional*
Cinnamon, for dusting

APPLE CRUNCH COATING

2 cups sugar, approximately
2 cups apple juice, approximately

Preheat oven to 350 F. Double up a large baking sheet (or two smaller ones - four altogether) and line top one with parchment paper and set aside. In a mixing bowl, fitted with a paddle attachment, cream the sugar, honey, apple syrup and butter together until well blended. Stir in eggs, vanilla, and apple juice and mix well, about 2-3 minutes. Fold in flour, lemon zest, baking powder, baking soda, salt and blend well. Fold in apples, raisins, and walnuts. Spread batter out in a 10-11 inch by 4-5 inch length. Pat top with about 1 tablespoon of cinnamon. Bake until set, 45-55 minutes. Cool well, then slice into diagonal slices, about 1 inch thick. Place apple juice in a shallow dish and place the sugar on a large sheet of parchment paper. Carefully dip one side of biscotti into apple juice and then into sugar, pressing lightly.

Place sugar side down on baking sheet. Repeat with remaining biscotti. Bake to dry out and caramelize sugar, about 20-30 minutes at 325 F. Bake until cookies are dry to the touch and sugar seems set, reducing heat if cookies are browning whilst sugar is still wet to the touch.

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• This topic was modified 8 years, 4 months ago by rottiedogs.

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