Apple Cinnamon Biscotti

Apple Cinnamon Biscotti

Adapted from
Makes 30 biscotti
Author Wendy Sondov


Biscotti dough

  • cups all-purpose flour
  • 2 teaspoons baking powder
  • 1 teaspoons cinnamon
  • ¼ teaspoon salt
  • ½ cup butter room temperature
  • 1 cup granulated sugar
  • 2 large eggs
  • ¼ cup plus 1 TBS apple juice concentrate

Apple Cinnamon Icing

  • 2 cups confectioners’ sugar
  • ¼ cup apple juice concentrate slightly more if needed
  • ¼ teaspoon cinnamon
  • Sprinkles fall leaves combined with fall color nonpareils


  1. Preheat oven to 350° F. Line baking sheet with parchment paper.
  2. In a large mixing bowl, whisk together the flour, baking powder, cinnamon, and salt.
  3. In the bowl of an electric mixer, cream together the butter and sugar.
  4. Mix in the eggs and apple juice concentrate.
  5. Gradually, mix in the flour mixture until combined.
  6. Divide the dough in half and place each half on the prepared baking sheet 3 inches apart.
  7. Form the dough into two logs approximately 11 inches long and 3 inches wide. If the dough is sticky, moisten hands to form the logs. A moistened spatula can also be used to form the dough logs.
  8. Bake for 25 minutes or until golden brown.
  9. Remove from oven and cool for about 10 minutes.
  10. Cut the logs at an angle into 3/4” slices.
  11. Stand the slices on the baking sheet, slightly separated, and return to the oven for 10-15 minutes, until firm. Biscotti will continue to firm as they cool.
  12. Remove from oven and transfer biscotti to a wire cooling rack until completely cool.

To prepare icing:

  1. In a medium mixing bowl, stir together confectioners’ sugar, apple juice concentrate, and cinnamon until smooth and spreadable. Add more confectioners’ sugar if the icing is too runny or more juice concentrate if the glaze is too thick.
  2. Use an offset spatula or butter knife to spread the icing on one biscotti at a time and immediately add sprinkles.
  3. Place on a sheet of wax paper to allow the icing to firm for about 2 hours.
  4. Store in an airtight container at room temperature, with wax paper between layers, for at least two weeks.

Packing Tips

Wrap 3-4 biscotti, cut edges together, in plastic wrap. Stack wrapped bundles in a freezer weight ziplock bag or plastic storage container.