tablespoons maple sugar, for topping (I didn't use) (optional)
Serving Size: 1 (28) g
Servings Per Recipe:
AMT. PER SERVING% DAILY VALUE
Calories from Fat 56 g47 %
Total Fat 6.3 g9 %
Saturated Fat 1.6 g7 %
Cholesterol 14.8 mg
Sodium 72.9 mg
Dietary Fiber 0.7 g2 %
Sugars 7.3 g29 %
Protein 2.3 g
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.