Apple Pie Spice Biscotti Recipe (Easy Fall Cookies)
Apple Pie Spice Biscotti Recipe (Easy Fall Cookies)
Apple Pie Spice Biscotti are crunchy, twice-baked Italian cookies loaded with warm fall spices - ginger, cinnamon, nutmeg, and allspice. These biscotti taste like apple pie in cookie form and are perfect for dunking in coffee, tea, or hot apple cider. They're easy to make, stay fresh for weeks, and make beautiful homemade gifts for fall gatherings and the holidays.
I created this recipe as part of National Cookie Month, a celebration where food bloggers share their best cookie recipes for the fall and holiday season. It was a wonderful way to connect with other bloggers and share recipes we loved. For the original version, I dipped these in apple-flavored green candy melts (the photo shows those fun lime-green cookies!), but they're just as delicious plain or with a drizzle of caramel.
I gifted my mother my biscotti, and she absolutely loved them. She enjoyed snacking on them and said they tasted like fall in cookie form.
What is Biscotti?
If you've never made biscotti before, you're in for a treat. Biscotti (which means "twice-baked" in Italian) are crunchy cookies that are baked once as a log, sliced, then baked again to create that signature crisp texture.
Why biscotti are special:
- Perfect for dunking in coffee, tea, or hot chocolate
- Stay fresh for weeks (great for gifting or making ahead)
- Less sweet than typical American cookies
- Incredibly versatile - you can add almost any flavor combination
- They look impressive but are actually easy to make
The twice-baked method: First, you shape the dough into logs and bake until golden. Then you slice the logs into individual cookies and bake them again until crispy and dry. This creates that perfect crunchy texture that holds up to dunking without falling apart.
Why Apple Pie Spice Biscotti for Fall
These biscotti capture all the warm, cozy flavors of apple pie without needing actual apples. The magic is in the spice blend.
The apple pie spice combination: I loaded these biscotti with ginger, cinnamon, nutmeg, and allspice - all the spices that make apple pie taste like fall. The combination is warm, aromatic, and absolutely cozy. You get all the apple pie flavor from the spices alone.
Why it works without apples: Apple pie spice is really about the warm spices, not the apples themselves. The cinnamon, ginger, nutmeg, and allspice create that classic "apple pie" flavor profile we all love. Adding actual apples would make the biscotti too moist - keeping it spice-forward means they stay perfectly crunchy.
Dipping options (totally optional):
- I originally dipped these in apple-flavored candy melts (that's the green you see in the photo!)
- You can dip in caramel for a caramel apple vibe
- Chocolate works beautifully too
- Or skip the dipping - they're delicious plain
How to Make Apple Pie Spice Biscotti
The process is straightforward, but there are a few key steps to get perfect biscotti every time.
Step 1: Cream the butter, sugar, and spices Beat butter, brown sugar, salt, and all those beautiful fall spices together until smooth and creamy. Brown sugar adds moisture and a deeper flavor than white sugar. This is where all the flavor comes from!
Step 2: Add eggs and vanilla Mix in eggs and vanilla at low speed until combined. Don't overmix or your biscotti will be tough.
Step 3: Add flour and baking powder Sift in cake flour and baking powder. Mix just until combined - overmixing develops gluten and makes tough biscotti. The dough will be sticky and a little difficult to handle. That's normal!
Step 4: Shape into logs Shape dough into 2 logs about 2 inches thick. Don't press the dough down - you want to handle it gently to keep the biscotti tender.
Step 5: First bake Bake at 325°F for 30-40 minutes until light golden brown. The logs should be firm but not hard.
Step 6: Cool and slice Let the logs cool for 10-12 minutes - this is crucial! If you slice too soon, they'll crumble. If you wait too long, they'll be too hard to slice. Slice diagonally into 1/2 inch pieces.
Step 7: Second bake Place sliced biscotti cut-side down on the baking sheet and bake for another 20 minutes, turning them over halfway through. This second bake creates that signature crunch.
Step 8: Dip if desired (optional) Once cooled, dip one end or one side in melted candy melts, caramel, or chocolate. Let set on parchment paper or a cooling rack sitting on top of a sheet pan to catch the drips.
Tips for Perfect Biscotti Every Time
Use cake flour: Cake flour creates a tight, dense, and even crumb. All-purpose flour works too, but I like using cake flour.
Don't skip the cooling time: Those 10-12 minutes between the first bake and slicing are critical. Too soon = crumbly. Too long = rock hard and impossible to slice.
Use a serrated knife: A sharp serrated knife makes clean slices without crushing the biscotti. Use a gentle sawing motion.
Turn halfway through second bake: This ensures even browning and crispiness on both sides.
Let them cool completely: Biscotti harden as they cool. Don't worry if they seem slightly soft when they come out - they'll crisp up.
The dough is meant to be sticky: Don't add extra flour! Sticky dough = tender biscotti. Just flour your hands lightly when shaping the logs.
Low and slow for the first bake: 325°F might seem low, but it's the right temperature. Higher heat will brown the outside before the inside is cooked.
Fresh spices matter: Since this recipe is all about the spices, make sure your cinnamon, ginger, nutmeg, and allspice are fresh. Old spices = flat flavor.
Dipping Options and Ideas
Apple-flavored candy melts (original version): I dipped these in bright green apple-flavored candy melts for the original Cookie Month version. They looked festive and fun, and the apple flavor complemented the spices perfectly.
Caramel: Dip in melted caramel or caramel candy melts for a caramel apple pie vibe. The sweet caramel balances the warm spices beautifully.
Chocolate:
- Dark chocolate for sophisticated flavor
- Milk chocolate for sweeter taste
- White chocolate for visual contrast
Other options:
- Cinnamon-flavored candy melts
- Drizzle instead of dipping for a lighter touch
- Dip just the tips for elegance
- Leave them plain - they're delicious naked!
How to dip: Melt your coating of choice, dip one end or one side of each cooled biscotti, then place on parchment paper to set. Store once completely hardened.
Why These Make Perfect Gifts
Biscotti are one of the best cookies for gifting, and here's why:
They stay fresh for weeks: Stored in an airtight container, biscotti keep for 2-3 weeks at room temperature. They don't get stale or lose their crunch.
They travel well: Unlike soft cookies that get squished or frosted cookies that get messy, biscotti are sturdy and portable.
They look bakery-quality: The diagonal slices and optional dipped coating look professional and impressive.
They're not too sweet: Perfect for people who don't love super-sweet treats. Biscotti are sophisticated and coffee-house quality.
Packaging ideas:
- Stack in clear cellophane bags tied with fall-colored ribbon
- Arrange in small boxes lined with tissue paper
- Package with a bag of good coffee beans
- Include a recipe card with dunking suggestions
- Tie with twine and attach a cinnamon stick for decoration
What to Serve with Apple Pie Spice Biscotti
Morning:
- Hot coffee (Italian-style espresso is traditional)
- Cappuccino or latte
- Hot tea (chai or English breakfast)
- Hot apple cider
Afternoon:
- Iced coffee
- Cold brew
- Iced chai latte
- Apple cider (hot or cold)
Dessert:
- Alongside vanilla ice cream
- With a cheese plate (biscotti pair well with aged cheddar or gouda)
- After-dinner with dessert wine or port
- With hot chocolate
The Italian way: Traditionally, Italians dunk biscotti in Vin Santo (a sweet Italian dessert wine) or espresso. The dunking softens the cookie just slightly while the crunchy texture holds up perfectly.
Storing Apple Pie Spice Biscotti
Room temperature: Store in an airtight container at room temperature for up to 3 weeks. They actually improve after a day or two as the flavors meld.
Freezing: Freeze undipped biscotti in freezer bags for up to 3 months. Thaw at room temperature, then dip if desired.
Keeping them crispy: Make sure they're completely cooled before storing. Any residual warmth creates condensation that softens them.
If they soften: Pop them back in a 300°F oven for 5-10 minutes to re-crisp.
Gift storage: For gifts, package biscotti the day you plan to give them, or wait to dip until just before gifting to ensure any coating looks fresh.
Variations on This Recipe
Add nuts: Fold in 1/2 cup chopped pecans or walnuts with the flour for extra crunch and fall flavor.
Add dried fruit: Fold in 1/2 cup dried cranberries, chopped dried apples, or raisins for texture and sweetness.
Make them chocolate: Replace 1/4 cup of the flour with cocoa powder for chocolate apple pie spice biscotti.
Different spice blends:
- Add cardamom for a chai-spiced version
- Include a pinch of cloves for deeper warmth
- Try Chinese five-spice for an exotic twist
Glazed instead of dipped: Make a simple glaze with powdered sugar and milk, drizzle over cooled biscotti.
Mini biscotti: Shape into smaller logs (about 1 inch thick) and reduce baking times slightly for bite-sized versions perfect for gift tins.
Why Fall is Biscotti Season
There's something about crisp autumn weather that makes you crave biscotti and hot coffee. Maybe it's the Italian countryside vibe, or maybe it's just that crunchy cookies pair perfectly with cozy beverages.
Fall baking traditions: Biscotti fits right into the fall baking season alongside apple pies, pumpkin bread, and spice cookies. But unlike those soft, cake-like treats, biscotti bring a satisfying crunch and sophistication.
Perfect for gatherings: Make a batch for your fall gatherings, Thanksgiving dessert table, or Halloween parties. They're easy to eat standing up (no plates needed!), they're not messy, and they look beautiful arranged on a platter.
The cozy factor: Everything about these biscotti says "fall" - the warm spices, the apple pie inspiration, the fact that you'll want to eat them with something hot while wearing a cozy sweater.
The Cookie Month Connection
I made these biscotti as part of National Cookie Month, a celebration where bloggers share their best cookie recipes. It was such a fun experience connecting with other food bloggers and learning new techniques from each other.
What I learned from participating:
- How versatile biscotti can be
- That homemade gifts don't have to be complicated
- The joy of sharing recipes with a community of bakers
- That sometimes the simplest recipes are the most appreciated
I gifted my mother my biscotti, and she absolutely loved them. She enjoyed dunking them in her morning coffee and said they tasted like fall in cookie form. There's something special about baking for the people you love - seeing their reaction when they taste something you made makes all the effort worthwhile.
Why You Should Make These This Week
October is the perfect time for this recipe:
- Fall spices are everywhere and in season
- The weather is getting cooler (perfect for baking)
- You might need something for Halloween treats
- Fall gatherings are happening
- Holiday baking season is approaching (these make great gifts!)
Plus, biscotti are forgiving. They're hard to mess up, they keep forever, and they always look impressive. Even if you've never made biscotti before, this recipe will work beautifully.
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About the author
Nikki Miller-Ka
Ms. Miller-Ka is a classically trained chef with a BA in English from East Carolina University and a Culinary Arts Associate Degree from Le Cordon Bleu-Miami.
Formerly, she’s worked as a researcher, an editorial assistant, reporter and guest blogger for various publications and outlets in the Southeast. She has also worked as a catering chef, a pastry chef, a butcher, a baker, and a biscuit-maker. Presently, she is a food editor, freelance food writer, and a tour guide for Taste Carolina Gourmet Food Tours.
oh, these look wonderful. I love the idea of dipping them in the apple caramel melts!
ReplyDeleteLove all of the spicy goodness in these biscotti, Nikki! The melts add a fun color (and flavor).
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