Green Apple Pie and Cheddar Dog Biscotti Recipe
If you don't have pastry flour, any unbleached flour will work. Pastry flour is lighter, is easy to work with, and results in flakier biscotti.
YIELDS ► 100 crouton-size biscuits
RECOMMENDED FOR ► Quick and easy
- 2 cups pastry flour or unbleached flour
- 2 teaspoon baking powder
- ½ green apple, coarsely chopped
- ¼ cup natural Cheddar cheese, grated
- 2 tablespoons canola oil
- ¼ cup filtered water
Preheat the oven to 325ºF.
Measure the flour, baking powder, apple, and cheese into a mixing bowl. Whisk until combined.
Make a well in the flour and pour in the canola oil. Combine with an electric mixer on medium speed using a paddle attachment. Mix until crumbly.
Add the water all at once and mix until it is just combined. The mixture should form a soft dough.
Turn the dough out onto a slightly floured surface and shape into a flat disc. Place the disc on a parchment-lined cookie sheet. Use a rolling pin to flatten the dough to ½-inch thickness.
Bake 18–25 minutes till it is dry and firm to the touch. Remove the dough from the oven and cool slightly.
Using either a knife or pizza cutter, cut the dough into ½-inch strips. Rotate the pan and cut the strips into ½-inch cubes.
Separate the cubes and return the pan to the oven; bake the biscuits another 15–20 minutes. Remove the biscotti from oven, cool them on a baking rack, and store them in a cookie tin.
Biscotti are crisp Italian cookies that are baked twice. Traditionally, biscotti are formed into two long slabs, baked for 25 minutes, cut into ½-inch wedges, and returned to the oven to dry and crisp. The method described in the recipes in this chapter was developed for the ease of preparation and to create biscotti that are a dog-friendly shape.