To start the new year, I've chosen a biscotti recipe I found that not only sounded delicious but also allowed me to use some maple sugar that I bought at a Holiday craft show I did. Across the aisle a local company was selling lots of different items made with their delicious maple syrup, including this sugar.
This biscotti recipe is from King Arthur Flour and it sounded like such a great combo with walnuts and the flavor of maple. The only thing I didn't have was the maple extract, but it is optional in the original recipe so I just used a little vanilla extract instead.
Other than that, I didn't change a thing. The biscotti has a nice mellow flavor from the maple syrup. And with the butter in the recipe, it's crunchy but not too hard.
Mix the flour, baking powder and salt together in a medium bowl, then set aside.
In a mixer bowl, beat the eggs, sugars, maple syrup and maple flavor, if using.
Bake for 30 minutes.
Let them cool 10 to 20 minutes. Then cut into slices 1/2" thick and place back onto baking sheet, upright rather than with slices laying flat.
Bake 20 to 25 minutes.
Makes approx. 3 dozen 4" to 6" biscotti
2 cups walnuts, toasted and coarsely chopped
2 large eggs
1/2 cup granulated sugar
1/2 cup brown sugar, firmly packed
1/4 cup pure maple syrup
1/4 to 1/2 tsp. maple flavor, optional ( I used 1/2 tsp. vanilla)
1/3 cup butter, melted
2 1/2 cups King Arthur unbleached AP flour
2 tsp. baking powder
1/2 tsp. salt
2 tbsp. maple sugar, for topping, optional
Preheat oven to 350. Line baking sheet with parchment paper.
1. To toast walnuts: Spread in single layer into a 9" x 13" baking sheet and bake in preheated oven 8 to 10 minutes, til they're light golden brown.
2. Mix together flour, baking powder and salt. Set aside.
3. In mixer bowl, beat together eggs, sugars, maple syrup and maple flavor, if using.
4. Add the melted butter, beating til smooth.
5. Mix in the flour mixture, then the nuts.
6. Divide the dough in half and using wet fingers, form into 2 logs approx. 10" long by 4" wide and 1/2" thick.
7. Smooth the top and sides of the rectangle, using wet hands. Then sprinkle the top with the maple sugar, if using.
8. Bake for 30 minutes, or til firm on top. Remove from oven and cool 10 to 20 minutes.
9. Using a serrated knife, cut slices, either straight or on the diagonal, a generous 1/2" thick.
10. Place the slices upright on the baking sheet ( without parchment paper now) and bake 20 to 25 minutes.
11. Cool on the baking sheet or transfer to wire rack.
Note: I like to store my biscotti in tins. This keeps them for weeks.