These Apple Cider Biscotti are delicious and different. If you enjoy biscotti, you need to give these apple cider cookies a try. A perfect fall treat! If you can make cookies, you can make homemade biscotti. They are easy!
I love cookies...like really love cookies (homemade cookies that is)! I may blue and furry with jiggly eyes and go by the name of Cookie Monster in an alternate dimension, I wouldn't be surprised.
My whole family loves cookies (I mean...how could they not with a cookie lover as the matriarch of the family). I have shared with you previously how I try to keep the cookie jar full, especially when I am not home as a delicious symbol of my love for my family. And yeah, I eat a lot of them myself too.
My son Connor digs cookies as much as I do. I always smile when I hear the glass lid being replaces over and over again after a fresh batch goes in the jar (literally...as I type this, I heard the jar lid go back on 3 times because of these biscotti, lol)! Connor is the only other person home at the moment. Love that boy!).
Last year I made Eggnog Biscotti and Connor went crazy for them. I also make Carrot Cake Biscotti which I really enjoy and of course everyone's favorite Chocolate Chip Biscotti. I think I have 8 biscotti recipes here on this site. Just search "biscotti" in the search box to find one to try.
Honestly, if you have never made biscotti before and you THINK you can't. You can! They are SO easy! In my opinion they are easier than making cookies! Well, less work anyway. You don't have to keep making tray after tray from one recipe, this is all made on one baking sheet.
Table of Contents
Biscotti Making Tips
- I always use parchment paper when baking biscotti and cookies. It just makes for a better result and the cleanup is easier too.
- Use the largest baking sheet you have. This gives you room to cut the hot biscotti as well as to flip them on their sides.
- When shaping the biscotti into a log, put a little flour on your hands to shape it, smack it and smooth it out.
- Allow biscotti to sit 3 minutes before slicing after you pull it from the oven.
- Use a sharp, large chef knife or santoku knife to slice biscotti.
- Flip each to their sides gently, the douigh is still a bit moist, don't break the biscotti.
- I like my biscotti to be firm but not rock hard. I want to bite into them and enjoy them. I you want very hard biscotti, leave them in the oven longer after slicing and flipping at 200 degrees.
- For the end pieces, after slicing, I flip them face down. Then I remove then as a snack when flipping the rest of the biscotti to their other side. I find they get too hard (for me) otherwise.
- Do not package up or place in containers until the biscotti are completely cool.
These Apple Cider Biscotti are a great addition to your holiday cookies, make a great food or hostess gift or will make a perfect cookie for your cookie jar! Just because!
If you too are a cookie monster...check out my Cookie Board on Pinterest, or my all of my cookie recipes on my website.
Enjoy!! XO Colleen
Recipe originally published in November, 2016. Updated October, 2025.
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Colleen Kennedy is the author of 3 cookbooks and has appeared on QVC and other shows inspiring home cooks of all levels. She has a popular TikTok channel @ColleensCooking with hundreds of short recipe videos. Colleen lives in Pennsylvania with her husband and kids, she started the food blog, Soufflé Bombay in 2009. Read more about her here.
Apple Cider Biscotti
Ingredients
- ½ cup butter 1 stick, softened
- 1 cup granulated sugar
- 2 eggs
- ¼ cup plus 1 TBS apple cider
- 3¼ cups all-purpose flour
- 2 teaspoons baking powder
- 1 teaspoons ground cinnamon
- A pinch of nutmeg
- ½ teaspoon salt
- Apple Cider Glaze
- 1 cup powdered sugar
- 2 TBS apple cider more if necessary
- Pinch of cinnamon
Instructions
- Preheat oven to 350 degrees.
- In a large bowl, combine butter, sugar, and eggs with a mixer (using a paddle attachment if you have one...if not no worries) for about 1 minute or until well blended. Mix in apple cider and and mix until just blended.
- In a separate bowl, combine flour, baking powder, nutmeg, and salt. Working in small batches, mix the flour mixture into butter mixture until all of the flour mixture has been added to the butter mixture and is well blended.
- Divide dough in half on a floured piece of parchment paper. Shape each dough-half into a long roll shape, about 12-14" long.
- Carefully lift rolls onto a baking sheet, 3-4 inches apart from each other. With your fingers, press down on each “log” so that they end up being about a ½" high.
- Bake for 25 minutes or until golden brown.
- Carefully lift the parchment paper from the baking sheets and place on your cooling racks.
- Set aside your baking sheet, as you will use it again.
- When biscotti had cooled enough to handle, yet are still warm, carefully move them to a cutting board and cut crosswise slices (approximately ½" in size).
- Place slices, cut side down, back on original baking sheet. Bake for 10 minutes. Then remove from oven and turn slices over. Bake for another 10 minutes or until somewhat firm and lightly browned.
- Transfer to wire racks to completely cool, with tops facing up.
- For Glaze
- In a small bowl, mix together powdered sugar, apple cider and cinnamon. If needed, add more cider or powdered sugar to achieve desired consistency (you don't want it too runny, since you want it to firm up on thebBiscotti).
- Glazing:
- Space biscotti pieces no more than ½ inch or so apart from each other on either a wire rack or parchment paper (hello easy clean-up) dip a metal whisk into the glaze, allowing some of the excess to drip off. Then quickly drizzle back and forth, back and forth across sections of your Biscotti Continue until they are glazed as you like. You can also place glaze in a small plastic baggie, snip off one end and drizzle the glaze from there, your choice.
Notes
Nutrition
Chuck says
I've made these biscotti and absolutely love them. I'm thinking of making some as part of a wedding present for a friend. How long will they keep in an airtight container?
Colleen says
I have had them as long as a week and they were still good. As long as no moisture gets in, you should be good!
Brittany says
I make a variety of biscotti for my grandparents (and now my mom and aunts and uncles) every year for Christmas. Looking forward to giving this one a whirl! Question: did you use apple cider that's, well, apple juice, or the foggy stuff (the best stuff!) 😉
Megan Taylor says
The best recipes are those that inspire you to create your own. I've not yet made these, and while I'm definitely planning to make them, I've decided to also make a version with cardamom and plum juice instead of the apple cider. I made biscotti for the first time last night and now I am making Biscotti like crazy. Yours is definitely on my list 🙂