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.
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
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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.
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.
Other Biscotti Recipes To Try
Chocolate Dipped Almond Biscotti
Chocolate Irish Cream Coffee Biscotti
Triple Chocolate Almond Biscotti
Maple Walnut Biscotti with Maple Glaze
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.
Darlene Rose
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
Hi Darlene, you could try a coarse almond flour in place of the cornmeal. Let me know how it turns out! Shelby
jim
these look so awesome to eat. I actually tried some of these recipes today and they were awesome.
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