Apple Cider Biscotti

Welcome fall! We have hit fall weather here in WI and the colors are starting to change so why not bring out some fall flavors. I absolutely love Italian desserts and anything I can dip in my tea in the morning is even better.  

This dessert is made with an Allulose Natural Sweetener which has 90% fewer calories than regular granulated sugar! It is not too sweet and has a wonderful light apple cider taste with a delightful apple cider cinnamon frosting. Enjoy the wonderful taste of fall in this amazing treat.

Ingredients: 

Biscotti

1/2 Cup Butter (1 Stick, Room Temperature) 

1 Cup  Keystone Pantry Allulose 

2 Eggs

1/4 Cup Apple Cider

3 1/2 Cups Flour

2 Teaspoons Baking Soda

2 Teaspoons Cinnamon

1/2 Teaspoon Sale

Apple Cider Glaze

1 Cup Powdered Sugar

 2 1/2 Tablespoons Apple Cider

1 Teaspoon Cinnamon

Instructions: 

Biscotti 

Preheat oven to 350*

In a large bowl, mix together butter and sugar until creamy. Add in eggs one at a time until combined. Slowly add in apple cider until it all comes together. In a separate bowl mix together the flour, baking powder, cinnamon, and salt. Mix the dry mixture a little at a time with the wet mixture until combined. If the mixture is sticky add in a little bit of flour at a time until you are able to mold the dough.

Divide the dough in half on a floured surface or parchment paper. Shape each dough into a 12" log roll shape. Place each roll onto a pan with parchment paper at least 3 inches apart and flatten down the log until they are 1/2 inch in height.

Bake for 15-20 minute until they are golden brown. Take out of the oven and let sit until it is cool enough to handle and place onto a cutting board and cut into 1/2 inch slices. Place slices back onto pan and back in the oven for 6 minutes, turn over and bake for another 6 minutes. Take out of oven and place onto the cooling rack and then frost.

Glaze:

Mix together; powdered sugar, apple cider, and cinnamon. Add in a bit more apple cider if you need the glaze a bit thinner. Frost biscotti after they have cooled.