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Apple and Oats Biscotti

II love spice, love apples, and am long smitten with the rustic, heart-healthy goodness of oats. Put it all together in a luscious biscotti to nibble on and the love affair begins. In Prairie ‘n pioneer days, dried apples were something to rely on in winter baking. In this biscotti, the dried apple is another apple-y dimension. Dried apples are available wherever you find dried fruits such as apricots and cranberries. Plump them first to make them softer and get the full flavor out of them. I sometimes glaze these with an confectioners’ sugar glaze that uses apple cider or apple brandy (Calvabec or Calvados) as the liquid (versus water or milk)


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