Maple Walnut Biscotti
An homage to New Hampshire in March
Ingredients
- 5 tablespoons unsalted butter softened
- 1/2 cups sugar
- 2 eggs
- 1/2 teaspoon maple extract
- 1/3 cup maple syrup
- 2-1/4 cups flour
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 3/4 cup chopped walnuts
- 1-½ cups powdered sugar
- 1/4 cup maple syrup
- 1-½ tablespoons skim milk
Instructions
- Preheat oven to 350°F.
- Beat butter and sugar in large bowl.
- Add eggs, maple extract, and 1/3 cup maple syrup, beating until smooth.
- In a separate bowl, mix flour, baking powder, and salt.
- Add flour mixture to wet ingredients and blend.
- Stir walnuts into dough.
- Divide dough in half.
- Shape each half into 10″ x 3″ rectangle, using floured hands.
- Set each loaf 2″ apart on a parchment paper-lined baking sheet.
- Bake for 28 minutes or until the dough is set.
- Leaving the oven on, remove the biscotti loaves and cool for 15 minutes on cookie sheet.
- Using a butcher knife, cut the loaves into diagonal slices, 1/2″ thick.
- Place slices on cookie sheet with the cut sides down. Bake for 8 to 9 minutes.
- Turn over slices, and bake for 8 to 9 minutes more.
- Remove biscotti from oven, and allow to cool completely on a cooling rack. (Save parchment-lined baking sheet.)
- In a small bowl, combine powdered sugar, 1/4 cup maple syrup, and milk; stir well to combine.
- Using a spoon, coat one side of each biscotti with the glaze. Place on parchment-lined baking sheet.
- Repeat with remaining biscotti.
- To quicken the setting of the glaze, place tray of glazed biscotti in the refrigerator for a few minutes.