This delicious recipe for Homemade Caramel Apple Biscotti is a great way to satisfy those cravings for fall recipes. Once you try this homemade biscotti recipe you will never want to eat the store-bought ones again!
Who needs store-bought biscotti when you have this recipe? It couldn't be simpler or more delicious. You are going to love this homemade caramel apple biscotti! The ingredients are simple and easy to find at your local grocery store, but the taste will make you feel like you're right in an Italian bakery!
Homemade Caramel Apple Biscotti Recipe
I'm a coffee junkie (as I'm sure you've noticed) and one of my favorite treats to go along with my mid-afternoon cup is Biscotti. They truly are one of the most versatile & delicious treats. Plus, they take less than an hour to throw a batch together & they are good in the fridge for up to a month!
This year, I decided to try some fall flavors and came up with this Caramel Apple Biscotti! Don't forget to check out my homemade coffee creamers to make your coffee break truly spectacular!
What are biscotti?
Biscotti are twice-baked Italian cookies. The word biscotti, at first glance, means “twice-cooked.” Which is exactly what they are – a twice-baked slightly sweetened cookie. They are easy to make but can also be found pre-made in most grocery stores.
A delicious crunchy biscotti recipe can come in many different flavors. I've tried a lot of different biscotti over the years.
Some of my personal favourites:
- Traditional almond
- Orange dipped in dark chocolate
- Lemon blueberry
- Lemon poppyseed
- Chocolate Chip
I think the only biscotti I didn't like was pistachio, but I think I'm just not a fan of pistachio flavoured things. I love to munch on them but only alone. Mix them with anything else or try to flavour ice cream with them and….nope, ain't happening.
Caramel Apple Biscotti Cookie Recipe
- Dark brown sugar
- Apple juice or cider
- Vanilla extract
- All-purpose flour
- Baking powder
I highly recommend using a stand mixer for this. It can be done with a hand mixer, but take longer and more effort.
Do NOT skip the parchment paper when making this crunchy biscotti recipe!
How to make biscotti cookies
Preheat oven to 350°
Dice caramels into small pieces & set them aside.
Dice apples finely & set them aside.
In a stand mixer with the whisk attachment, whisk your eggs until foamy, add sugar ½ cup at a time until combined.
Beat approximately 5 minutes until the mixture is thick and fluffy.
Add apple juice and vanilla.
In a separate bowl, mix flour, salt, baking powder, cinnamon, nutmeg, and allspice.
Mix flour mixture into wet ingredients just until combined. Gently fold in diced apple and caramels.
Cover a large cookie sheet with parchment paper.
Flour your hands well and smooth the dough into a long football shape about 2” inches thick.
Bake for 25-30 minutes, it's ready when edges just begin to turn golden brown.
Remove from oven, cool, and slice the log into slices ½ to ¼ inch thick with a serrated knife.
Turn oven down to 325°
Place cookies cut side up back onto the parchment-lined tray in a single layer.
Bake an additional 20 minutes, flipping cookies over after 10 minutes.
Allow biscotti to cool and drizzle with remaining melted caramels
To melt caramel: microwave caramel for 15 seconds at a time until it is smooth and liquid.
To keep mess to a minimum leave biscotti on a parchment-lined tray, dip fork or tip of a spoon into caramel, and drizzle over cookies, allow to set.
Notes for baking the best biscotti cookies
Is Biscotti supposed to be hard?
Biscotti isn't hard to make but it is twice baked to give it a fun crunch.
How do you cut biscotti?
To make the perfect slice, use a serrated knife with a sawing motion to cut your biscotti in 1/2″ – 3/4″ slices. Cutting across will give you short (about 4″) pieces, but I prefer to cut them the classic way – at a diagonal for about 6″ pieces.
Make sure you let the logs cool for about 20 minutes before cutting! Any less and it loses shape. Any longer and it's too hard to get a clean, even cut.
How do I keep them crunchy?
If you prefer softer biscotti, you could just ignore this section. If you love the crunch from a traditional biscotti cookie, make sure to fully bake yours, allow it to cool, and then store it in an airtight container.
How thick should they be?
When forming your log, it should be about 2″ wide and 10-12″ long. When cutting, your pieces should be 6″ long and about 1/2″ wide.
Is this a classic biscotti recipe?
No. A classic biscotti recipe contains almonds or almond extract. While I personally love classic biscotti cookies, my husband cannot eat them so I make a few non-traditional recipes as well.
Is this a no nut biscotti recipe?
Yes! This easy biscotti recipe is nut-free! Although a lot of biscotti recipes contain nuts or are a variation of the classic almond biscotti cookies, we prefer nut-free recipes. If I'm taking the time to bake something, I want to be able to share it with everyone in my house.
Is this a healthy biscotti recipe?
No, I would not classify this biscotti as a healthy recipe. While this biscotti recipe has no butter or chocolate, it is mainly flour, sugar, and spices. Even with the real apple in it, it is still a nutrient-lacking food. But…it's definitely worth making and eating at least once a year! Compared to most cookies though, biscotti is a much healthier choice.
How do you eat biscotti?
You can eat biscotti plain but it's very dry! It's most common to dip them into a drink such as coffee, hot chocolate, tea, or even some type of booze! Italians are known for dipping them in espresso or sweet red wines.
Do you dip biscotti in coffee?
Yes! You can dip biscotti in coffee, hot chocolate, or even tea! Being married to a Scot, I've developed a love for a proper cuppa tea and tea time. We do Tetley tea with milk & sugar, with biscuits (cookies) for dipping. Biscotti and other hard cookies work great for this!
How long will homemade biscotti last?
Homemade biscotti, when properly stored, can last for about 2 weeks. If you manage to keep a batch around that long, let me know! I struggle to keep everyone out of it long enough to enjoy with my morning coffee for more than a day or too!
How to store homemade biscotti?
To keep your biscotti fresh for as long as possible, store it in an airtight container. For a plain recipe, I just leave them loose in the container. For any that are chocolate dipped or drizzled, keep layers separated
Can I Freeze These?
Yes! You can freeze biscotti! You can freeze fully cooked biscotti, biscotti slices after cutting but before the second bake, or even freeze the dough. To freeze biscotti slices (single or double baked), place them on a baking sheet and flash freeze. Then remove and put in a freezer container, with parchment paper. Make sure to note whether it is single or double baked!
To freeze dough, I like to form the dough into a log before freezing. Then wrap with plastic wrap and transfer to a freezer bag. Then, freeze for up to 3 months. To defrost the dough, I place in the fridge with the container OPEN until thawed. Then continue baking according to instructions.
To thaw single or double baked biscotti, place in open container on the counter until thawed. Then transfer to baking sheet and follow baking instructions until done.
I prefer to freeze dough or single baked biscotti biscuits because you often have to bake the twice-baked again to get them nice and crunchy.
More Cookie Recipes
- White Chocolate Pumpkin Biscotti
- Spring Chocolate Chip Cookies
- Chia & Pumpkin Seed Tea Cookies
- Chocolate Cookies with Chia Seeds
- Pumpkin Gingersnap Cookies
- 5 caramels
- 1 large apple (peeled and cored)
- 3 large eggs
- 1 cup packed dark brown sugar
- 3 Tbsp. apple juice or cider
- 1 Tsp. vanilla extract
- 3 ½ cups all-purpose flour
- ½ tsp. of salt
- 1 tsp. baking powder
- 1 ½ tsp. cinnamon
- ¼ tsp. nutmeg
- ¼ tsp. allspice
- 10 caramels for melting
- Preheat oven to 350°
- Dice caramels into small pieces & set aside.
- Dice apples finely & set aside.
- In a stand mixer with whisk attachment, whisk your eggs until foamy, add sugar ½ cup at a time until combined.
- Beat approximately 5 minutes until mixture is thick and fluffy.
- Add apple juice, and vanilla.
- In a separate bowl, mix flour, salt, baking powder, cinnamon, nutmeg, and allspice.
- Mix flour mixture into wet ingredients just until combined. Gently fold in diced apple and caramels.
- Cover a large cookie sheet with parchment paper.
- Flour your hands well and smooth the dough into a long football shape about 2” inches thick.
- Bake for 25-30 minutes, its ready when edges just begin to turn golden brown.
- Remove from oven and let cool.
- Slice log into slices ½ to ¼ inch thick with a serrated knife.
- Turn oven down to 325°
- Place cookies cut side up back onto parchment lined tray in a single layer.
- Bake an additional 20 minutes, flipping cookies over after 10 minutes.
- Allow biscotti to cool and drizzle with remaining melted caramels
- To melt caramel: microwave caramel for 15 seconds at a time until it is smooth and liquid.
- To keep mess to a minimum leave biscotti on parchment lined tray, dip fork or tip of spoon into caramel and drizzle over cookies, allow to set.
- Keep sealed in an air tight container in fridge for a month.