If you love trying new biscotti recipes, then you are going to love this Maple Walnut Biscotti! It is a low fat twice-baked cookie sweetened with maple syrup and dipped into a maple icing. These maple biscotti are a delicious with a hot cup of coffee or tea on a chilly afternoon, wrapped up with a cozy blanket and a good book!
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❤️ Why you'll love it
Food gifts: this maple biscotti recipe can be enjoyed year round but they also make a great addition to your Christmas cookie plate.
Crunchy biscotti: these crispy cookies are naturally sweetened and low fat, perfect for dunking into your hot tea, coffee, or cocoa.
Pure Maple Syrup: fans of maple syrup will love this recipe, I make these every spring with a new batch of maple syrup.
🥘 Ingredients
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All purpose flour
Cornmeal: adds texture to the biscotti
Baking powder
Salt
Walnuts: be sure to chop into smaller sized pieces to make cutting through the baked biscotti log easier.
Large eggs
Pure maple syrup: this is all that is used to sweeten the biscotti dough
Vanilla extract
White chocolate
Maple extract
Half and half
Powdered sugar
🔪 Instructions
- Preheat oven to 350 degree F. Line a baking sheet with a piece of parchment paper and set aside.
- In a large bowl, whisk together flour, cornmeal, baking powder, salt, and chopped walnuts. Set aside.
- In a medium mixing bowl, whisk eggs, maple syrup, and vanilla extract.
- Make a well in the center of the flour mixture and pour the wet ingredients into well. Stir until the dry ingredients just come together.
- Turn dough out onto a lightly floured surface and knead until dough comes together. Divide dough into two pieces. Form each piece of biscotti dough into a 12" x 1½ long log shape and place on prepared baking sheet.
- Bake in preheated oven for 25 minutes. Remove from the oven and let cool for 15 minutes. Turn oven temperature down to 325.
- Transfer cooled biscotti to a cutting board and using a serrated edge knife, cut biscotti into 1½" thick slices at a slight diagonal. Place slices cut side down on the prepared baking sheet in a single layer leaving space between the biscotti. Return to oven and bake 10 minutes.
- Remove from oven, carefully flip the biscotti to the opposite side and bake 5 minutes. Remove from oven and cool completely on a wire rack.
- In a microwave safe small bowl, melt white chocolate with the half and half and maple extract in the microwave in 30 second intervals until melted and smooth.
- Add the powdered sugar 1 tablespoon at a time and stir until thick enough to coat a spoon without running off. Use more or less sugar if needed.
- Allow the maple glaze to dry completely before storing.
🥄 Equipment
Large cookie sheet: I like to use my insulated cookie sheet, it is large enough for the whole batch of biscotti.
Mixing bowls
Wooden spoon
Large serrated knife
Parchment paper
🥫Storage
Room temperature: store biscotti in an airtight container up to 5 days.
Freeze: place in a freezer safe airtight container up to 3 months.
📖 Variations
- Make a chocolate drizzle by substituting dark chocolate for the white chocolate in the glaze.
- Substitute chopped pecans for the walnuts, or leave the nuts out all together.
💭 Tips
- To prevent the maple biscotti from tearing and falling apart, use a serrated knife when cutting the cooled biscotti.
- The walnuts should be chopped small enough to make the biscotti easy to cut thru.
- Be sure to allow the dough to cool 15 minutes after the first baking before cutting. If cutting the biscotti while hot, it could easily break.
📚 Related Recipes
Maple sugar candy is a delicious fudge made with pure maple syrup.
🍽 Serve with...
Serve maple biscotti with your morning coffee, tea, or hot cocoa.
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📖 Recipe
Maple Walnut Biscotti with Maple Glaze
As an Amazon Associate I earn from qualifying purchases.
Ingredients
- 1¾ cup all purpose flour
- ½ cup cornmeal
- 1 teaspoon baking powder
- ¼ teaspoon salt
- ½ cup walnuts chopped
- 2 large eggs
- ½ cup maple syrup
- 1 teaspoon vanilla extract
- 3 ounces white chocolate
- ½ teaspoon maple extract
- 1 tablespoon half and half
- ¼ cup powdered sugar
Instructions
- Preheat oven to 350 degree F. Line a baking sheet with a piece of parchment paper and set aside.
- In a large bowl, whisk together flour, cornmeal, baking powder, salt, and chopped walnuts. Set aside.
- In a medium mixing bowl, whisk eggs, maple syrup, and vanilla extract.
- Make a well in the center of the flour mixture and pour the wet ingredients into well. Stir until the dry ingredients just come together. Turn dough out onto a lightly floured surface and knead until dough comes together. Divide dough into two pieces. Form each piece of biscotti dough into a 12" x 1½ long log shape and place on prepared baking sheet.
- Bake in preheated oven for 25 minutes. Remove from the oven and let cool for 15 minutes. Turn oven temperature down to 325.
- Transfer cooled biscotti to a cutting board and using a serrated edge knife, cut biscotti into 1½" thick slices at a slight diagonal. Place slices cut side down on the prepared baking sheet in a single layer leaving space between the biscotti. Return to oven and bake 10 minutes.
- Remove from oven, carefully flip the biscotti to the opposite side and bake 5 minutes. Remove from oven and cool completely on a wire rack.
- In a microwave safe small bowl, melt white chocolate with the half and half and maple flavoring in the microwave in 30 second intervals until melted and smooth.
- Add the powdered sugar 1 tablespoon at a time and stir until thick enough to coat a spoon without running off. Use more or less sugar if needed.
- Allow the maple glaze to dry completely before storing.
Darlene Rose says
Hi this looks delicious I am going to try to make with my cup for cup gluten free flour. Is there anything I can substitute for the corn meal. I am allergic to corn products.
Shelby Law Ruttan says
Hi Darlene, you could try a coarse almond flour in place of the cornmeal. Let me know how it turns out! Shelby
jim says
these look so awesome to eat. I actually tried some of these recipes today and they were awesome.
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