Cinnamon Apple Biscotti

by Michele Pesula Kuegler | May 19th, 2022 | Breakfast Dishes, Desserts, Recipes

Cinnamon Apple Biscotti

Michele Pesula Kuegler

Basically, it’s a very crunchy version of apple pie

Prep Time 10 mins
Cook Time 50 mins
Total Time 1 hr 50 mins

Course Dessert

Servings 28



  • 1/3 cup unsalted butter softened
  • 3/4 cup white sugar
  • 1/2 cup light brown sugar
  • 2 eggs
  • 1 teaspoon vanilla extract
  • 2 cups flour
  • 1 teaspoon baking powder
  • 1/4 teaspoon salt
  • 1 teaspoon cinnamon
  • 1-1/2 cups finely diced dried apple rings
  • 1-1/2 cups powdered sugar
  • 1 teaspoon cinnamon
  • 2-1/2 tablespoons apple cider



  • Preheat oven to 350F.
  • Beat butter and both sugars in bowl of stand mixer on speed 2 for 3 minutes.
  • Add eggs one at a time, scraping down sides and beating until fully combined.
  • Stir in vanilla extract.
  • Slowly add flour, baking powder, salt, and cinnamon, mixing until combined.
  • Stir dried apple into dough.
  • Divide dough in half.
  • Shape each half into 10″ x 4″ rectangle, using floured hands.
  • Set loaves 3″ apart on a parchment paper-lined baking sheet.
  • Bake for 30 minutes or until the dough is set.
  • Leaving the oven on, remove the baking sheet from the oven, and cool biscotti loaves for 15 minutes on cookie sheet.
  • Using a chef’s knife, cut the loaves into diagonal slices, 3/4″ thick.
  • Place slices on cookie sheet with the cut sides down. Bake for 10 minutes.
  • Turn slices over, and bake for 10 minutes more.
  • Remove biscotti from oven, and allow to cool completely on a cooling rack.
  • Combine powdered sugar, cinnamon, and cider, stirring until smooth.
  • Using a spoon, drizzle glaze over biscotti.
  • Glaze should set in 5-10 minutes.

Keyword apple biscotti, baked good

If you remember, last week I mentioned that I might have stumbled onto a candy bar theme with biscotti. Well, I did fall into a biscotti theme, although not of the candy bar nature. I was going to try another candy bar style recipe, but then I had a realization.


Okay, it wasn’t quite that dramatic, but it did occur to me that when this recipe published it would be prime apple picking time. Thus, in an effort to be more on schedule, I focused my mind on apple recipes. With a trip planned to visit my son in Alabama, I combined apples and treats that travel well, and here we are. This week it’s all about apples and biscotti. (To see the other apple biscotti recipe, click here.)

What can I tell you about these biscotti?

  • They are really hard to resist. I think it may be that the cinnamon glaze helps cut the sweet a bit, so your palate doesn’t get worn out.
  • The cinnamon glaze on its own is delicious. I *may* have eaten pieces of glaze that stuck to the parchment paper instead of the biscotti.
  • The dried apple gives a nice bit of soft texture to these crisp biscotti.
  • They really do taste a lot like apple pie, just with a whole lot more texture.

Now, to be clear, these biscotti aren’t made with fresh apples, as the dried apples allow the biscotti to bake more quickly. However, there’s cider in the glaze, which means you still need to make a trip to your local apple orchard. And they still taste like a fall treat, dried fruit or not.

If you’ll be traveling, like I will, about 1,500 miles, know that these biscotti are going to be just fine after a little time in transit. Know also that they’re probably going to make the recipient pretty darn happy.

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