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    Home » Dessert Recipes » Cookie Recipes

    Maple Walnut Biscotti with Maple Icing

    Published: Oct 30, 2008 Last updated: Mar 10, 2022 by Shelby Law Ruttan · As an Amazon Associate I earn from qualifying purchases.

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    A crisp Italian cookie with walnuts and sweetened with maple syrup coated with a light maple glaze.
    Jump to Recipe Print Recipe
    First Published: October 30,2008... Last Updated: March 15, 2021

    This recipe for Maple Walnut Biscotti is a classic Italian Cookie sweetened with maple syrup and complimented with chopped walnuts for a perfect pairing of flavor and texture. These cookies are great with a hot cup of coffee or tea on a chilly afternoon, wrapped up with a cozy blanket and a good book!

    Maple Walnut Biscotti not only make a great cookie to add to any Christmas cookie tray, but these delicious cookies can be enjoyed year round! I love making these in the spring with a new batch of maple syrup and they make great cookies to have on Easter as well.

    Two maple walnut biscotti on a white plate with a light tan maple icing on the bottom of each cookie

    Maple Syurp - Nature's Perfect Sweetener

    I grew up with pure maple syrup as the only type of syrup we really enjoyed in the home. Not many people equate New York State as a syrup producing state, but there are many a sugar shanty in Northern New York. I have been in a sugar shack and

    It doesn't make a difference what grade of syrup is used to make these Maple Walnut Biscotti. I recommend using whatever you keep in your fridge at home. I usually have amber syrup so that is what I used in this recipe.

    Maple Syrup Grading

    As an Amazon Associate, I earn from qualifying purchases from affiliate links.

    There are different grades of syrup from light to dark amber. The lighter syrup produces a milder flavor where the darker syrup has a more pronounced flavor, similar to molasses. 

    All maple syrup is considered Grade A with descriptors that signify the type of syrup it is. 

    Golden syrup, perfect for pancakes, waffles, and french toast. 

    Amber syrup, this is the one I like to use when cooking and baking and the type I used in this Maple Walnut Biscotti recipe. 

    Dark syrup has a deeper and stronger maple flavor. Great for recipes where you want the maple flavor to really come through. It is excellent for making glazes (like in this recipe for Air Fryer Pork Roast), and in baking.

    Grade A: Very Dark is almost molasses like in flavor and is great for making candies.

    tan colored biscotti dough in a log form on top of parchment paper.

    Tips for Making Maple Walnut Biscotti

    • For the optimal sized biscotti, each log of dough should be about 12 inches long and 1 to 1 ½ inches tall. The dough will puff slightly when baking.
    • Use a serrated edge knife when cutting the biscotti. This will prevent the dough from tearing and crumbling.
    • The walnuts should be chopped small enough to make the biscotti easy to cut thru. I like to put the walnuts in a tall mixing bowl and use this biscuit cutter to chop the nuts to the size I want.
    • Allow the dough to cool at least 15 minutes after the first baking before cutting. It should be cool enough to handle. If it is too warm, the biscotti could easily break.
    • When cutting the biscotti, cut in a diagonal shape starting at the top of the log. This results in a few smaller biscotti from the end pieces, but the rest will be fairly uniform in size.
    Baked and sliced Maple Walnut Biscotti on a parchment lined cookie sheet before the 2nd baking.

    Other Biscotti Recipes To Try

    Almond Toffee Biscotti

    Brownie Biscotti

    Cappuccino Biscotti

    Chocolate Dipped Almond Biscotti

    Chocolate Irish Cream Coffee Biscotti

    Cinnamon Biscotti

    Eggnog Biscotti

    Macadamia Rum Biscotti

    Pumpkin Biscotti

    Triple Chocolate Almond Biscotti

    Maple Walnut Biscotti cookies on top of with the glaze side up to dry.

    Maple Walnut Biscotti with Maple Glaze

    Shelby Law Ruttan
    A crisp Italian cookie with walnuts and sweetened with maple syrup coated with a light maple glaze.
    3.67 from 3 votes
    Print Recipe Pin Recipe
    Prep Time 15 mins
    Cook Time 40 mins
    Course Desserts
    Cuisine American
    Servings 24
    Calories 111 kcal

    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 the oven to 350 degrees. In a large mixing bowl, whisk together the flour, cornmeal, baking powder, salt, and chopped walnuts. Set aside.
    • In a medium sized mixing bowl, whisk together the eggs, maple syrup, and vanilla extract.
    • Make a well in the center of the dry ingredients and pour the wet ingredients into well. Stir until the dry ingredients just come together. Divide the dough into two pieces.
    • Form each piece of dough into a log on top of a parchment lined baking sheet and shape approximately 12 inches long and 1½inches thick.
    • Bake for 25 minutes. Remove from the oven and let cool for 15 minutes. Turn oven down to 325.
    • Cut the biscotti into 1½" thick slices and return to oven for 10 minutes. Flip the biscotti and bake another 5 minutes. Remove from oven and cool completely.
    • Melt the 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 glaze on the Maple Walnut Biscotti to dry and store in a airtight container.

    Notes

    Tips for Making Maple Walnut Biscotti

    • For the optimal sized biscotti, each log of dough should be about 12 inches long and 1 to 1 ½ inches tall. The dough will puff slightly when baking.
    • Use a serrated edge knife when cutting the biscotti. This will prevent the dough from tearing and crumbling.
    • The walnuts should be chopped small enough to make the biscotti easy to cut thru. I like to put the walnuts in a tall mixing bowl and use this biscuit cutter to chop the nuts to the size I want.
    • Allow the dough to cool at least 15 minutes after the first baking before cutting. It should be cool enough to handle. If it is too warm, the biscotti could easily break.
    • When cutting the biscotti, cut in a diagonal shape starting at the top of the log. This results in a few smaller biscotti from the end pieces, but the rest will be fairly uniform in size.

    Nutrition

    Serving: 24gCalories: 111kcalCarbohydrates: 18gProtein: 2gFat: 3gSaturated Fat: 1gTrans Fat: 1gCholesterol: 16mgSodium: 52mgPotassium: 63mgFiber: 1gSugar: 8gVitamin A: 26IUVitamin C: 1mgCalcium: 31mgIron: 1mg
    Keyword Maple Walnut Biscotti
    Tried this recipe?Let us know how it was!
    « Cinnamon Biscotti
    HoneyB's Chicken Pot Pie »

    About Shelby Law Ruttan

    Shelby is the author/owner of Grumpy's Honeybunch. Established in 2007, she shares and preserves family recipes as well as recipes for cooking light and keto. She has authored the One-Pot Paleo Cookbook and The Pescatarian Keto Cookbook. She is an experienced, self-taught home cook who loves to share recipes with others. She also authors the websites Honeybunch Hunts and The Best Vegetarian Recipes. You can see her work on websites such as Veal Made Easy, Parade, Community Table, SoFab Food, Yummly, and FoodGawker.

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    Reader Interactions

    Comments

    1. Darlene Rose

      March 16, 2021 at 5:40 pm

      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.

      Reply
      • Shelby Law Ruttan

        March 16, 2021 at 8:06 pm

        Hi Darlene, you could try a coarse almond flour in place of the cornmeal. Let me know how it turns out! Shelby

        Reply
    2. jim

      February 28, 2009 at 6:20 pm

      these look so awesome to eat. I actually tried some of these recipes today and they were awesome.

      seasonal jobs apply free

      Reply

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    Welcome! I'm Shelby, a home cook who learned from her grandmother and mother and have been sharing family recipes since 2007. I share quick and easy recipes as well as low calorie, low carb, and keto diet recipes...

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    Welcome! I'm Shelby, a home cook who learned from her grandmother and mother and have been sharing family recipes since 2007. I share quick and easy recipes as well as low calorie, low carb, and keto diet recipes...

    More about me →

    Homemade Flour Tortillas
    Old-Fashioned Baked Rice Pudding
    Vegetarian Meatloaf

    Trending Recipes

    • Mom's Rhubarb Sauce
    • Keto Chicken Nuggets with Canned Chicken
    • Air Fryer Roast Beef with Herb Crust
    • Baked Red Snapper Recipe with Garlic Topping
    • Crockpot Venison Stew - Warm and Hearty
    • Air Fryer Rotisserie Chicken
    • Special K Loaf aka Cottage Cheese Loaf
    • Rhubarb Dream Bars - Keto Recipe

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    53 shares