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Maple Walnut Biscotti

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5 from 2 reviews

This maple walnut biscotti recipe is slightly sweet and perfectly crisp. Biscotti is the best breakfast cookie to pair with coffee or tea. Add a caramel or chocolate drizzle if you'd like!

Ingredients

Units Scale
  • 6 tablespoons butter, salted
  • 2/3 cup granulated sugar
  • 2 teaspoons vanilla extract
  • 1/2 teaspoon maple extract
  • 2 large eggs
  • 2 cups all-purpose flour
  • 1 1/2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1/2 cup walnuts, chopped
  • turbinado sugar, for sprinkling

Drizzle topping:

  • 1/4 cup caramel, butterscotch or white chocolate chips
  • 1/2 teaspoon coconut oil (optional)

Instructions

  1. Preheat oven to 350°F. Cream together butter, sugar and extracts for several minutes, scraping down the sides, until light and fluffy. Next, beat in eggs one at a time.
  2. Add flour, baking powder and salt to wet ingredients and mix to combine. Stir in walnuts.
  3. Line a baking sheet with parchment paper. Divide the dough in half and plop onto baking sheet. Wet your hands with water to easily shape the sticky dough into two long logs, measuring about 9" long x 2" wide x 3/4" tall. These measurements don't have to be perfect!
  4. Sprinkle the dough with turbinado sugar and bake for 25 minutes, the edges will be lightly golden. Remove from oven and cool for a few minutes before slicing diagonally with a serrated bread knife, making 3/4" slices. Reduce oven temperature to 325°F.
  5. Return the biscotti to the oven for another 25 minutes for the second bake. Remove from oven and allow to cool completely before storing. Store in an airtight container at room temperature for a few weeks.
  6. For the drizzle topping, melt caramel, butterscotch, or white chocolate chips and coconut oil. (Leave out the coconut oil if you don't have it.) To melt, use the microwave in short bursts or a small saucepan on low heat. Use a spoon to drizzle melted chocolate over the biscotti slices. Move the biscotti to the fridge or freezer for a few minutes to quickly set the drizzle.

Notes

  • Don't have coconut oil? Leave it out and just melt your choice of chocolate chips until smooth. Drizzle the melted chocolate on top and place in the fridge or freezer to harden. Coconut oil helps the chocolate mixture harden and stay firm at room temperature. 
  • For additional tips, see the blog post above!

Nutrition

Find it online: https://bakedabundance.com/maple-walnut-biscotti/