Cinnamon Swirl Biscotti with Apple and Cranberry

Ingredients

• 2 1/4 cups (285g) all-purpose flour
• 1 teaspoon baking powder
• 1 teaspoon salt
• 1 cup (200g) granulated sugar
• 2 large eggs
• 2 teaspoons ground cinnamon
• 1/2 cup (115g) unsalted butter, softened
• 1 cup (120g) chopped fresh apple
• 1/4 cup (30g) dried cranberries

Instructions

1. Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper.
2. In a medium bowl, whisk together flour, baking powder, and salt. Set aside.
3. In a large bowl, use an electric mixer to beat the sugar and eggs until light and fluffy, about 2-3 minutes.
4. Stir in cinnamon and melted butter until well combined.
5. Gradually add the flour mixture to the wet ingredients, mixing until a dough forms.
6. On a lightly floured surface, roll out the dough to a thickness of about 1/4 inch (6mm). Sprinkle chopped apple and dried cranberries evenly over the dough, leaving a 1-inch border around the edges.
7. Fold the long sides of the dough over the filling, pressing gently to seal. Rotate the dough 90 degrees, so the folded edge is facing you. Use a sharp knife or pastry cutter to create a decorative edge.
8. Cut the biscotti into 6-8 equal pieces and place them on the prepared baking sheet, leaving about 1 inch of space between each piece.
9. Bake for 20-22 minutes or until golden brown. Allow the biscotti to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.

Notes

• The sweet and crunchy texture of these biscotti makes them perfect for dunking in coffee, tea, or hot chocolate.
• You can store the biscotti in an airtight container at room temperature for up to 3 days.