APPLES AND OATS BISCOTTI

Steps:

• Preheat oven to 350 degrees F.
• Line a 9x9x2-inch baking pan with foil, extending foil over the pan edges; set aside.
• In a medium bowl, combine flour, oats, apple pie spice, baking soda, and salt; set aside.
• In a large bowl, combine butter and shortening and beat with an electric mixer on medium to high speed for 30 seconds.
• Add brown sugar and beat until combined, scraping bowl occasionally. Beat in egg, maple syrup, and vanilla until combined.
• Beat in as much of the flour mixture as you can with the mixer.
• Using a wooden spoon, stir in any remaining flour mixture.
• Stir in nuts and dried apples.
• Spread dough into the prepared baking pan.
• Bake in the preheated oven for 25 minutes or until a toothpick inserted near the center comes out clean.
• Cool in pan on a wire rack for 30 minutes.
• Reduce oven temperature to 325 degrees F.
• Using the edges of the foil, lift the uncut cookies out of the pan and place on a cutting board.
• Carefully remove foil then using a serrated knife, cut mixture into thirds crosswise.
• Cut each portion into 3/4x3-inch slices, making a total of thirty 3/4x3-inch slices.
• Place slices, cut sides down, on ungreased cookie sheets and bake for 10 minutes.
• Turn slices over; bake for 10 to 15 minutes more or until dry and crisp. Transfer cookies to wire racks; let cool.
• Makes 30 cookies.
• To Store:.
• Layer cookies between waxed paper in an airtight container; cover.
• Store at room temperature for up to 3 days or freeze for up to 2 weeks.