A Bit of History
As a child I loved to create pies with my Grandma Joan, but quite frankly I don’t have the patience anymore for the nuances of dough. On the contrary, I enjoy experimenting with cookies and biscotti, especially this version of Apple Pie Biscotti with Ginger Orange Glaze.
Apples originated in Asia and arrived in the Americas with the European colonists in the late 1600s. Apple pie recipes, on the other hand, date back to 1381 in England. Today many people assume that apple pie originated in America. However, it was not until 1796 that the first American apple pie recipe appeared in the American Cookery book by Amelia Simmons. Pies and apple cultivation were so prevalent, that colonists, revolutionaries, and the Founding Fathers often consumed pie for breakfast, lunch, or dinner.
Over time, apple pie began to define the spirit of American culture. Matt Siegel in the Secret History of Food summarizes this point perfectly; “pie is immoderate, overindulgent, unrefined, and potentially inflammatory, but so is America.” During World War II, soldiers responded with the phrase “For Mom and Apple Pie” when asked why they chose to fight. This phrase definitely cemented apple pie as a symbol of all the good things in American life. All I know, is that there may be a few fights and arguments in my house over who consumes the last of these delicious cookies at Thanksgiving!
About the Recipe: Apple Pie Biscotti with Ginger Orange Glaze
Biscotti cookies bake twice to capture that perfect texture and crunch, but don’t be daunted by this step. The dough easily mixes in one bowl in less than 8 minutes. After shaping the dough into a log shape, bake in the oven for 35-40 minutes. The biggest mistake I usually make is not allowing the biscotti to cool completely between the first and second bake. Once the biscotti cools, use a serrated knife and cut into slices just like bread. If you get impatient (like me) and don’t wait long enough you will have a delicious but crumbly mess on your hands.
Bake the biscotti for 15-20 minutes a second time and whisk the easy glaze while waiting. Adding ginger and fresh orange juice to the glaze truly elevates these cookies with a perfect zing. Once the biscotti cools paint each slice with glaze and allow to dry. Leftovers freeze extremely well for a quick dessert or a perfect pairing with your afternoon espresso.
Apple Pie Biscotti with Ginger Orange Glaze
Apple Pie Biscotti
- 2 cups flour
- 1 cup semonlina four
- 1/2 cup brown sugar
- 1/4 cup sugar
- 1 1/2 tsp baking soda
- 3/4 tsp salt
- 1 tbsp cinnamon
- 1/2 tsp ground cloves
- 1/2 tsp allspice
- 1/4 tsp ground ginger
- 1/4 cup almond butter
- 3/4 cup chopped walnuts
- 1/3 cup apple butter (Can substitute apple sauce or pear butter. If using unsweetened apple sauce add 1 tbsp of sugar if desired).
- 3-4 tbsp non-dairy milk of choice (I use oat milk)
- 1 tbsp fresh apple cider (optional)
Ginger Orange Glaze
- 2 cups powdered sugar
- 1/4 cup freshly squeezed orange juice (approximately 1 orange)
- 1 orange zested
- 2 tbsp non dairy milk (I use oat milk.)
- 2-3 tsp fresh peeled ginger root
Apple Pie Biscotti
- Pre heat oven to 375 degrees F.
- Combine all ingredients in the bowl of a stand mixer EXCEPT for the milk and apple cider (if using).
- Using a paddle attachment slowly mix ingredients together adding 1 tbsp of milk at a time until cookie dough forms.
- On a silicone or parchment lined baking tray, shape the cookie dough into a log shape, squaring the ends. The log will be long and about 3 inches wide.
- Bake log for approximately 35 minutes until golden brown.
- Allow to cool to room temperature. This step is very important, if you try to cut the biscotti log too early it will crumble and fall apart. Once cool, slice the log into slices (just like slicing a loaf of bread).
- Arrange slices on silicone or parchment lined baking tray and bake an additional 15-20 minutes. Allow to cool.
Ginger Orange Glaze
- Combine orange juice, orange zest, and ginger in a small blender cup or food process. Transfer to a stand mixer fitted with a whisk attachment.
- Whisk together orange mixture, powdered sugar and 1-3 tbsp of non-dairy milk as needed to reach desired consistency.
- Using a kitchen frosting brush or a spoon, glaze each biscotti piece. Set on a tray lined with wax paper to dry.
- Cookies keep very well in the freezer for a few weeks if they last that long.