Apple Pie Biscotti with White Chocolate Ginger Glaze
I adore biscotti. I am a bit disappointed with the trend towards softish, cakey biscotti, though. Biscotti should be very crisp. They should not, however, be so “crisp” as to require serious dental work after eating them. For these biscotti, neither is the case. I find them to be very crisp, yet light. They have no butter or oil in them (though I would put in a bit of olive oil if I were making a more savory biscotti).
I chose to make them for my Sugar High Friday entry instead of just submitting a classic apple pie recipe to go with the apple theme of the food blogging event. I happened to have a jar of apple butter and was keen to use it. I usually eat biscotti plain, but this time I topped them with a white chocolate almond glaze and sprinkled them with minced candied ginger. The only change I might recommend is to put the ginger in the biscotti before baking.
