This maple walnut biscotti recipe is slightly sweet and perfectly crisp. Biscotti is the best breakfast cookie to pair with coffee or tea. This recipe is easy to make, even beginner bakers can do it!
Why You'll Love These Walnut Biscotti Cookies!
If you're like me, you always need an afternoon snack! A glass jar of homemade biscotti on your counter is the answer to your snacking desires! Not only do this crisp cookies stay good for weeks, they are perfect for all of your coffee dipping needs. Dunk one of these sweet, nutty biscotti cookies in a hot drink and tell me your day didn't just get 10 times better!
Fun flavor combinations:
Maple walnut is a classic flavor combo. To get the best maple flavor, use maple extract. This stuff is strong and a little goes a long way. It's perfect to use for a maple glaze like the one I call for on these maple bacon banana muffins.
Other popular biscotti flavors include cranberry pistachio, chocolate chip, lemon, espresso, chocolate hazelnut or almond.
How To Make Maple Walnut Biscotti:
To make biscotti, first cream together butter and sugar until light and fluffy. Next, beat in the eggs one at a time.
Now it's time to add the dry ingredients! Add flour, baking powder and salt and mix to combine. Stir in some chopped walnuts.
Line a baking sheet with parchment paper. Divide the dough in half and plop it onto the prepared baking sheet.
Shape the sticky dough into two logs, measuring about 9" long x 2" wide x ¾" tall. These measurements don't have to be perfect!
Sprinkle the dough with turbinado sugar and bake until lightly golden. Remove from the oven and cool for a few minutes before slicing diagonally with a serrated bread knife.
Return the biscotti to the oven for or the second bake. Store your maple nut biscotti cookies in an airtight container at room temperature for a few weeks.
For caramel drizzle, melt caramel chips and coconut oil in a small bowl. Use a spoon to drizzle over the tops of the biscotti slices. Move the biscotti to the fridge for a minute or two to quickly set the caramel drizzle if you're in a hurry.
Biscotti cookies look wonderful with a chocolate drizzle. I melted some caramel chips with a little coconut oil to create this delicious drizzle effect. If you don't have caramel chips, butterscotch chips will work!
You can also dip half of the biscotti in chocolate of your choosing. White chocolate would also look nice on these breakfast cookies.
I prefer the plain biscotti without any decoration so I can dip them in a steaming cup of coffee. But, my boyfriend enjoys the extra sweetness from the melted caramel chips.
If you're a fan of caramel flavor, you need to try these healthy caramel blondies! This blondie recipe takes on a sweet and nutty caramel flavor from creamy cashew butter and rich pure maple syrup.
Everything You'll Need
- Maple Extract
- Vanilla Extract
- All-Purpose Flour
- Baking Powder
- Turbinado Sugar
Shaping the biscotti logs:
- Wet your hands with water to easily shape the sticky dough into two long logs! Having wet hands helps you handle the biscotti dough tremendously.
- Place on the center rack in the middle of your oven for a more even bake. If your biscotti is getting too golden brown, pull it out a few minutes early.
Slicing the biscotti:
- Let biscotti logs cool for a few minutes before you start slicing.
- Use a serrated knife to slice the biscotti. I slice diagonally for longer biscotti cookies.
- Arrange the biscotti slices with space in between each slice so they can dry out properly during the second bake.
Need to make a substitution?
No Maple Extract?
If you don't have maple extract, you won't be able to achieve the maple flavor. However, these cookies taste wonderful with just vanilla extract!
I recommend using a gluten-free 1:1 baking flour like this one.
Chopped pecans would be a good substitute here.
More Cookie Recipes:
- Eggless Chocolate Chip Cookies
- Healthier Oatmeal Raisin Cookies
- 4 Ingredient Grain-Free Cookie Bars
- Chewy Iced Lemon Cookies
If you make these maple walnut biscotti, be sure to tag #bakedabundance on Instagram. We’d also love if you would leave a comment below and rate the recipe. We appreciate you!Print