Preparation / Directions:
FOR FILLING: Combine all filling ingredients in food processor and process til smooth. Transfer to bowl;cover and refrigerate.
For the apples: Ag=djust rack in lower third of oven;prheat to 350.
To core, center a 1 1/2" cookei cutter over stem and gently press and twist cutter about 2/3 of way trhough apple. Be careful not to cut all the way through to bottom. Remove cutter. Using paring knife, cut the incised circle into sections and spoon out core and flesh (melon baller works well).
Set apples in baking dish. Spoon about 1 1/2 T of filling into each cavity. Set dish in water and pour in enough warm water to come up about a quarter of the way up on the papples. Cover dish with foil and bake till apples are tender, about 30-40 minutes. Remove from oven; centers will be soft. Serve warm or, for a typical cheesecake consistency, chill for at least 2 hours. Remove from refrigerator about 1 hour before serving. USing pastry brush, glaze apples with honey. Scatter biscotti crumbs over apples and serve.