Prep 20 mins
Cook 45 mins
A really nice biscotti. The maple extract is optional but it really adds good flavor in my opinion. Source: King Arthur Flour's website.
- 2 cups walnuts, coarsely chopped (then toasted- see instructions)
- 2 large eggs
- 1⁄2 cup granulated sugar
- 1⁄2 cup brown sugar, firmly packed
- 1⁄4 cup pure maple syrup
- 1⁄4-1⁄2 teaspoon maple flavoring (highly recommended) (optional)
- 1⁄3 cup butter, melted
- 2 1⁄2 cups all-purpose flour
- 2 teaspoons baking powder
- 1⁄2 teaspoon salt
- 2 tablespoons maple sugar, for topping (I didn't use) (optional)
- Preheat the oven to 350°F Lightly grease a large baking sheet; or line with parchment.
- Toast the walnuts by spreading them in a single layer in a 9" x 13" (or similar size) pan, and baking in a preheated 350°F oven for 8 to 10 minutes, till they're a light golden brown.
- Beat together the eggs, sugars, maple syrup, and maple flavor, if you're using it.
- Add the melted butter, beating till smooth.
- Mix in the flour, baking powder, and salt, then the nuts.
- Divide the dough in half on a lightly greased or parchment-lined baking sheet.
- Using your fingers, shape each half into a rough 10" rectangle, about 4" wide and 1/2" thick. (Note: if dough is sticky sprinkle a little flour on the cutting board and on the dough to spread).
- Using your fingers or a bowl scraper, smooth the top and sides of the rectangles. Sprinkle the top of each rectangle with 1 tablespoon maple sugar, if desired.
- Bake the biscotti dough for 25-30 minutes. Remove from the oven, and cool for about 10 minutes; cooling the dough allows you to cut it more easily, with less crumbling.
- Use a sharp chef's knife to cut the baked dough, slightly on the diagonal, into generous 1/2"-thick slices. Place the slices close together on the prepared baking sheet. If you can balance them upright (rather than laying them flat), so much the better; you won't have to turn them during their second bake.
- Bake for about 15-20 minutes, till the biscotti's cut sides are beginning to brown. (note: I put two cookies sheets in the oven at the same time, rotating them halfway through at around 7 or 8 minutes) Remove them from the oven, and cool right on the baking sheet.