Maple Walnut Biscotti

Maple Walnut Biscotti

4 Reviews 2 Pics
  • Prep

    20 m
  • Cook

    40 m
  • Ready In

    1 h 20 m
JL
Recipe by  JL

“A not-too-sweet Canadian take on the classic Italian cookie.”

New! Find ingredients on sale

  • Tap On Sale, then swipe through different local stores.

  • Look through the ingredients list for store discounts!

This feature is in beta testing. Thanks for your patience as we improve it!

Your ingredient has been saved! Go to Shopping List.

Ingredients

Adjust Servings

Original recipe yields 20 biscotti

Directions

  1. Preheat oven to 350 degrees F (175 degrees C). Line a baking sheet with parchment paper.
  2. Sift together flour, baking powder, and salt together in a bowl.
  3. Beat softened butter and sugar with an electric mixer in a large bowl until smooth. Beat one egg into butter mixture until completely blended, then beat in remaining egg, 1/2 cup maple syrup, and maple extract. Stir flour mixture into butter mixture just until dough forms; fold in walnuts until just combined.
  4. Divide dough in half. Shape each portion of dough into a log the length of a baking sheet, and place on the prepared baking sheet. Flatten each log into a rectangle 3 inches wide and 1-inch tall.
  5. Bake in the preheated oven until lightly browned on the bottom and slightly cracked on top, about 30 minutes. Remove from oven to cool for 15 minutes, but leave oven on.
  6. Slice logs diagonally into 1/2-inch thick slices, and lay slices on their sides on the baking sheet.
  7. Bake biscotti in the preheated oven until lightly browned and crisp on the outside, about 8 minutes. Remove from oven; cool for a few minutes.
  8. Stir together 1 tablespoon melted butter and 1/4 cup maple syrup in a bowl. Stir confectioners' sugar into mixture gradually until smooth. Drizzle maple glaze lightly with a spoon over warm biscotti.

Share It

Reviews (4)

Rate This Recipe
House of Aqua
2

House of Aqua

This was my first time making biscotti and it seems to have turned out well. I followed the recipe and directions as written. I personally need to flatten out my dough better next time, but I look forward to making this again. The icing is amazing!

Deb C
1

Deb C

I love biscotti and this is a nice variation. I used pure Grade B maple syrup to get the ultimate maple flavor. I increase the baking time in the slices, turning them over after eight minutes and baking them an additional eight minutes for a crunchier biscotti.

ddssbb
0

ddssbb

My mother because of health problems no longer cooks. So it is up to me to keep her in Biscotti. I have made lots of biscotti most of my own design. This is a very nice one to make. I did skip the glaze because of her diet concerns. Also I used a sugar substitute. She loved it and that is all that matters. I am not a fan of Biscotti but it smelled great to me.

More Reviews

Similar Recipes

Coconut Walnut Biscotti
(52)

Coconut Walnut Biscotti

Maple Walnut Scones
(31)

Maple Walnut Scones

Easy Walnut Raisin Biscotti
(24)

Easy Walnut Raisin Biscotti

Walnut Biscotti
(17)

Walnut Biscotti

Anise Walnut Biscotti
(20)

Anise Walnut Biscotti

PHILLY Sugar Shack Maple Walnut Cheesecake
(16)

PHILLY Sugar Shack Maple Walnut Cheesecake

Nutrition

Amount Per Serving (20 total)

  • Calories
  • 239 cal
  • 12%
  • Fat
  • 9.7 g
  • 15%
  • Carbs
  • 35 g
  • 11%
  • Protein
  • 3.8 g
  • 8%
  • Cholesterol
  • 35 mg
  • 12%
  • Sodium
  • 128 mg
  • 5%

Based on a 2,000 calorie diet

Top

<

previous recipe:

Maple Walnut Scones

>

next recipe:

Maple Walnut Chiffon Cake