The exclusive spin on my Sicilian easy Italian salted caramel apple biscotti recipe is loaded with mini bites of sweet apple and laced with chewy caramel bites baked twice and then topped with an irresistible salted caramel icing. You’ve discovered the must-try Fall biscotti with apples, caramel, and an addictive crunch where each nibble of the apple biscotti welcomes autumn.
A fresh twist on an old family recipe for apple biscotti (and caramel) that has been handed down from generation to generation in my Nonna’s family celebrates the new marriage of a few basic staple ingredients that become remarkably redefined in a statement seasonal biscotti when a lot of the prep ingredient base is slimmed down.
How I Upgraded The Authentic Italian Apple Biscotti Recipe
I eliminated a lot of prep work, without eliminating taste and I decreased the cost of the biscotti using a single ingredient that absolutely keeps every single batch of biscotti consistent and efficient to make.
I use the 1 ingredient game-changer that eliminates a lot of unneeded measuring, sifting, etc!
Don’t worry that the apple caramel twice-baked cookies won’t taste like authentic biscotti, they truly are the biscotti that radiates with the vibrance of Fall.
A simple additional ingredient added to the old classic apple biscotti adds in the now trendy caramel and it is a flavor-loaded biscotti bite after bite!
Why You’ll Love Apple Caramel Biscotti With Salted Caramel
While you will find that the baked apple and caramel biscotti are still baked twice, from loaf to solid to sliced biscotti servings, the quick and easy fresh apple and caramel morsel biscotti result in bakery-shop-like taste and texture upon completion.
- The good news is you may already have everything you need to get started making a smoothie in your kitchen.
- One good blender can deliver life-changing results
- Healthy fruit and vegetable options will satiate, and you’ll eat less.
- Making a smoothie is uncomplicated.
- Weight loss happens because of making good choices on the smoothie diet, but that is just the beginning.
Making homemade salted apple caramel biscotti with icing is as easy as measuring, rolling, baking, and enjoying!
- ingredients for your apple and caramel Italian biscotti are basic and easy to find
- you can and should make the apple caramel biscotti ahead of time
- the easy to roll loaves of the Italian biscotti apple caramel batter is very easy to work with and consistent every time
- Italian apple caramel biscotti are nut free
- you can easily transport the salted caramel and apple twice-baked cookie bars to any family and friend gathering, party, or holiday
- The classic Italian biscotti for Fall celebrates the season with trending autumn ingredients of both apple and caramel while leaving the original classic shape, texture, and taste intact so staying true to my Nonna’s classic biscotti made with fresh apple bites.
- Every batch of caramel apple biscotti will share a consistent flavor because of the 1 secret ingredient I’ll share!
- the salted caramel icing and white royal icing are optional but they definitely will delight the sweet lover in you and add an additional layer of depth to both the texture and flavor of the twice-baked cookie!
To usher in the boldest flavors of autumn you will be incorporating fresh ingredients into your vanilla or yellow biscotti batter base, and you will have the option to create a softer caramel and apple biscotti or a crunchier classic style apple caramel biscotti by changing out just 1 ingredient.
There is nothing complicated about this biscotti mixture and you can make it very quickly. Aside from the fact that you have to bake the cookies 2x, there is not a lot of excess time spent on the cookie itself.
Equipment Needed To Make Apple Carmel Biscotti With Salted Caramel Icing
Now you are about to find out why this recipe is over-the-top easy as you don’t need a lot of kitchen essentials to make and bake the apple and caramel cookies.
- mixing bowl – will be used to combine and mix the ingredients (however if you use a stand mixer the bowl is part of it)
- rubber scraper – to scrape down the sides of the dough after it is mixed and to portion the dough after you divide it
- wooden spoon – if you don’t have a hand mixer or a stand mixer you can use a wooden spoon to mix.
- hand mixer or a stand mixer – to combine all of the ingredients
- measure cup – for the liquid ingredients
- baking tray – my favorite baking trays that are worth every penny are HERE and you can get them 25% off NOW (code InTheKitchenWithDana
- parchment paper – to line your trays, after all, we are baking with caramel morsels and they do bleed so keep cleanup as easy as possible.
- knife – after the first baking time requirement is met, you’ll need a knife to slice the salted apple caramel cookies
- cooling rack – once your apple caramel twice-baked cookies have baked for their second segment you’ll allow them to cool on the rack.
My Favorite Baking Trays Are Perfect For Apple and Caramel Biscotti
You’ll want a nice long cookie baking tray that can be lined with parchment paper and that allows homemade baked goods to just turn out perfect every time because they heat evenly. Look in all my cookie posts you’ll see my bakeware!
The #1 question I am asked over and over is, “how do your baked goods always turn out perfect?”
The answer is simple, I use these, my favorite baking pans, which I use for almost every cookie and pastry recipe because you just can’t go wrong with them.
If you want your own, click HERE or touch the photo below and my discount to you of 25% off is AUTOMATICALLY applied to your shopping cart.
Grab a set of the 360 Bakeware Stainless steel cookie sheets you will love them for ALL of your holiday baking year-round!
For me it is simple, you invest in ONE good pan, and after buying another because you’ll find a very simple-looking pan that heats evenly and allows you to create incredible baked goods. You simply can’t go wrong with them so buy a pan or a set!
Ingredients For Your Italian Salted Caramel Apple Biscotti
Here we go, the big reveal of the ingredients that you will need to make these quick easy caramel bits and apple bites an official classic shortcut biscotti but keeps the cookie true to its roots!
- eggs
- butter
- flour
- sugar (optional)
- Vanilla (optional)
- water
- apple
- caramel sauce
- sea salt
How To Make Italian Salted Caramel Apple Biscotti
Preheat your oven before you start mixing your ingredients.
Prep your baking tray by covering it with parchment paper so you have less to clean up after you bake the caramel and apple biscotti bars!
Step 1 Prep Your Ingredients To Make the White (or Yellow) Boxed Cake Mix Base
Using a large mixing bowl, add your flour, egg, and butter.
Mix.
Next, add in the vanilla cake mix and again mix to combine.
Add in your apple bits and your caramel morsels and combine.
If your dough is crumbly you will want to add a tablespoon of water at a time and sometimes this does happen dependant on the apple and the butter and sometimes the egg!
If your dough is too wet, add a bit of flour a tablespoon at a time, but mix in between each addition to achieve the perfect texture.
Step 2: Working With The Apple and Caramel Biscotti Mixed Dough
Your dough is perfect when it is sticky but not too sticky and when it separates from the bowl without having to work at it.
You’ll divide the dough into 2 portions in the mixing bowl.
Then you will place one portion of the caramel apple dough (for the biscotti) onto the parchment paper and roll it into a log.
Once the log is rolled, you will slightly flatten the dough (to widen it).
Repeat the exact same procedure with the other portion of the dough using the other half of the baking tray.
Step 3: The First Bake For The Apple Caramel Twice Baked Cookies
The first baking time is about 20 minutes.
You’ll know the loaves of caramel apple dough are ready to be removed from their 1st bake when you can press your fingers into the baked loaf and the fingerprints rapidly disappear or your dough is lightly brown and the loaf is solid.
This is the time you will pull the loaf of apple caramel biscotti out of the oven.
Allow the loaves to rest for at least 10 minutes but not more than 15 before you begin slicing the biscotti.
Slice your caramel and apple loaves of biscotti as thick as you prefer and then flip them on their side.
Repeat this for both loaves and then return the pan to the oven to further bake (twice baked = biscotti) for the second time.
The caramel apple biscotti will brown and get nice and crunchy at this point.
Do note that due to the moisture of fresh apple, the cookies will get crunchy on the exterior but they will be a bit softer than your normal hard and crunch biscotti!
Once they are golden brown or darker brown (whichever you prefer) remove them from the oven (not more than 20 minutes)
Allow the freshly baked apple caramel biscotti bars to rest to cool.
Once they are cooled you will drizzle them with white icing, and caramel sauce then sprinkles with a freshly milled sea salt sprinkle using a light hand so as to not oversalt and destroy the remarkable flavor.
Serve and enjoy! ~ Dana xo
What To Serve With Your Apple Caramel Biscotti?
Sides
You could prepare a fruit tray with figs, grapes, pistachios, almonds, and some cheese.
Desserts
Try my apple pie ice cream with simple ingredients and a big taste!
Cocktails
Enjoy a glass of freshly made mulled and spiced wine or a delicious apple cider prosecco. Dry white wine pairs well with this yummy apple biscotti with caramel! Of course, you could also serve coffee with a shot of sambuca!
Apple Caramel Biscotti Biscotti FAQs
Can I Really Use A Box Cake Mix For The Apple Caramel Twice Baked Cookies?
Yes! You should definitely use the box cake mix of your choice each time you make these because it will keep the flavor/taste consistent!
Can I Change the Colors of the Classic Italian Biscotti for Fall?
Yes, you can make these in any colors you want! But, I did not add food coloring because the pops of caramel and apple against the golden color are quite brilliant IMO.
Can I Freeze The Fresh Apple Biscotti with Caramel If I Make Them Ahead?
Yes. These easy biscotti actually freeze well in appropriate freezer containers or storage bags for up to 6 months, far longer than the season of summer!
Can I Add Omit the Salted Caramel And Royal Icing on The Apple and Caramel Biscotti?
Yes! You can omit it, add more or less, or just add one icing maybe the white or just the salted caramel, truly all about your preference.
Other Fall Recipes You’ll Love
- Dutch Crumb Apple Pie
- Dutch Crumb Peach Pie
- No Bake Caramel Chocolate Crackers
- Chocolate Caramel Clusters
Make Sure To Come Back and Tell Me How Your Italian Salted Caramel Apple Biscotti Turned Out
There’s nothing quite like apple biscotti with caramel bits that make it so chewy once baked and that salted caramel icing against freshly baked apple pieces is a little slice of heaven on earth.
Italian Salted Caramel Apple Biscotti
The exclusive spin on my family's Sicilian easy Italian salted caramel apple biscotti recipe is loaded with mini bites of sweet apple and laced with chewy caramel bites baked twice and then topped with an irresistible salted caramel icing. You've discovered the must-try Fall biscotti with apples, caramel, and an addictive crunch where each nibble of the apple biscotti welcomes autumn.
Ingredients
- 2 large eggs room temperature
- 1 stick of softened salted butter room temperature only
- 1/2 c brown sugar
- 1/8 tsp cinnamon ( go lightly or omit)
- 1 tsp vanilla paste or extract
- 1 white box cake mix (or yellow)
- 1 c flour (all purpose) + additional 1/2 C
- 1 large apple peeled, and chopped into bite size pieces (1 c or so)
- 1 c caramel bits
- Each of The Following Are OPTIONAL Ingredients and You Choose 1 For the White Portion Of the Icing
- CANDY MELT ICING OPTION AFTER BAKING
- 6-12 oz white dipping chocolate melt and use after cookies are baked and cooled
- ROYAL SHINY COLORFUL ICING OPTIONS
- 1 1/2 c powdered sugar
- 3-4 Tbsp. Milk add it one TBSP at a time in case you don't need it all. You don't want it runny
- 1 tbsp. Karo syrup it gives it a shine
- 1 squirt of lemon juice
- CARAMEL TOPPING
- Caramel topping is easiest if you purchase one in a squeeze bottle
- Freshly Milled Sea Salt
Instructions
- Preheat the oven to 350°F
- Prepares a baking pan with parchment paper optional
- Combine eggs, sugar, butter, and vanilla.
- Cream and make sure everything is well mixed.
- Add cake mix to the mixture
- Next, add flour and combine. but not all the flour reserve 1/2 c
- Add the apple pieces and caramel morsels
- If the dough is too dry add a tablespoon of water and mix then repeat until the dough is not moist yet will come together easily when moved with a scraper and will roll and divide easily see image below.
- If the dough is too wet you will add the additional 1/2 c of flour, little by little you don't want the dry and crumbly dough.
- Divide the dough in half, rolling each half into a log as long as the baking tray.
- You may need a tablespoon of flour on the counter or some on your fingers in order to keep the dough from sticking. (see notes below for how to roll the loaves if you do not know how)
- Once done transfer to the baking tray.
- Press the biscotti loaf to about 2 1/2" wide and 1" high
- Repeat the process for other portions of caramel apple dough
- Bake 20-25 minutes until the logs are firm to touch, and you can press firmly in middle.
- Light brown logs are fine, and what you are going for here, is that you want to be able to press the baked loaf and have your fingerprint more or less bounce back and disappear.
- At this point, remove them from the oven, and leave the oven on.
- Allow the biscotti to cool for no more than 15 minutes, no less than ten.
- Using a long, sharp knife, cut the biscotti, each will be 2 1/2" long (Based on how you roll them out and lightly press them in their log formation you will strive for 2.5" from side to side) and you can cut these as thin or thick as you prefer. I suggest 1/4" slices but this is all preference.
- As you cut each biscotti, lay it on its side, and remember you are baking these cookies again.
- Repeat this until each loaf is fully sliced.
- Return the cookies and tray into the oven for about 15 minutes.
- The cookies need to be lightly brown, not burned so watch them.
- Once they are lightly browned, remove them from the oven, and allow them to cool for at least 2 hours.
- If you so desire, take 6 oz of baking chocolate, melt it according to package directions, and drizzle each biscotti
- FOR royal Icing
- Place the powdered sugar and the milk in a small mixing bowl
- and add the fresh lemon zest and Karo syrup stir
- Now drizzle with caramel syrup of choice and sprinkle with sea salt
- sserve and enjoy
Notes
The #1 Tip To Perfect Your Apple Caramel Biscotti Perfect
Your eggs should be at room temperature, which means, take out your eggs, and run your tap water until it is warm.
Fill some in a mug and place the eggs in their shells in the mug until the water cools.
Suddenly you have room temperature eggs in about 5 minutes!
How to Roll The Caramel and Apple Biscotti Into Loaves
With a little flour on the counter, take one portion of the dough, kind of form it into a log, and then roll that log a bit on the left back and forth, and a bit on the right.
Uniformity in this log formation for both the length and thickness is very important.
Once you have achieved that, you will have doubled the size of the dough portion and you transfer that to the baking tray.
Now you need to flatten the log to about 2 1/2" wide and about 1" in height.
The log should reach from end to end of your baking pan (about an 18 x 13" pan).
For those placing 2 logs on the tray, repeat the same steps above and leave about 4-5" between each log for baking.
Nutrition Information:
Yield: 36 Serving Size: 1Amount Per Serving: Calories: 158Total Fat: 4gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 2gCholesterol: 17mgSodium: 196mgCarbohydrates: 30gFiber: 0gSugar: 23gProtein: 1g
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