Maple Walnut Biscotti

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It’s been a while since I’ve tried a new biscotti recipe.  For those who think me biscotti obsessed I offer no apology while my biscotti recipe binder continues to expand with one great recipe after another.  This recipe for Maple Walnut Biscotti has been in my “recipes to try out” file for several months and not far from my mind for just as long.

Although Sesame Street watching days have long been over in my house I do remember Cookie Monster’s claim that C is for cookie!  I’m sure if he ever tried home- made biscotti he’d agree the letter B is definitely for Biscotti!  (It’s obvious “Someone” has been spending too much time in the kitchen!)

There’s always an element of risk when trying a new recipe, wasting ingredients is never a good thing but as the saying goes “nothing ventured, nothing gained”

After a little baking experience, a quick look at a new recipe will strike as having the right balance of ingredients, correct temperature and method of preparation.  A few times I’ve gone against my better judgment and lived to regret it.

A few minor adjustments to this recipe just because by experience they’re known to work better have been passed on to all who love the perfect maple-walnut flavour combination and those who will dare to give it a try!

Maple-Walnut Biscotti

1 cup walnuts, toasted, coarsely chopped

2 large eggs

½ cup granulated sugar

½ cup brown sugar, firmly packed

¼ cup pure maple syrup

1/3 cup unsalted butter, softened

2 ½ cups flour

2 teaspoons baking powder

½ teaspoon salt

1 teaspoon pure vanilla extract

  1. Spread walnuts in a single layer on a baking pan and toast in a preheated 350 degree F. oven for 8 to 10 minutes until a light golden brown.
  2. Into a bowl sift together the flour, baking powder and salt.
  3. In another bowl blend together softened butter, brown and white sugars.
  4. Add eggs, vanilla and maple syrup and beat until smooth.
  5. Stir in flour a third at a time then stir in walnuts.
  6. Divide the dough in half and on a lightly floured surface roll into logs to roughly a 2 inch diameter.
  7. Place on lightly greased or parchment lined baking sheets and bake in a preheated 350 degree F. oven for 25 to 30 minutes and the sides of the biscotti are beginning to brown.
  8. Remove from oven and let rest for 5 minutes then with a serrated knife cut into ½ inch diagonal slices.
  9. Lay slices down on their sides and return to oven for 5 to 6 minutes.
  10. Remove from oven again and turn slices over and bake another 5 to 6 minutes.
  11. Remove biscotti from oven and transfer to a wire rack to cool.
  12. Makes about 30 biscotti.

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 Notes, Tips and Suggestions

  • Don’t skip toasting the walnuts.  They’re expensive so you’ll want to be able to taste them.  Toasting really brings out their flavour.
  • If no large baking sheet is available make 3 biscotti logs instead.
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