Maple Walnut Biscotti

by Michele Pesula Kuegler | March 28th, 2019 | Desserts, Recipes
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An homage to New Hampshire in March

Maple Walnut Biscotti

An homage to New Hampshire in March
Prep Time40 mins
Cook Time48 mins
Total Time1 hr 28 mins
Course: Dessert
Keyword: baked good, biscotti, handheld, maple syrup, walnuts
Servings: 30 slices
Author: Michele Pesula Kuegler

Ingredients

  • 5 Tb. unsalted butter softened
  • 1/2 cups sugar
  • 2 eggs
  • 1/2 tsp. maple extract
  • 1/3 cup maple syrup
  • 2-1/4 cups flour
  • 1 tsp. baking powder
  • 1/4 tsp. salt
  • 3/4 cup chopped walnuts
  • 1-½ cups powdered sugar
  • 1/4 cup maple syrup
  • 1-½ Tb. skim milk

Instructions

  • Preheat oven to 350.
  • Beat butter and sugar in large bowl.
  • Add eggs, maple extract, and 1/3 cup maple syrup, beating until smooth.
  • In a separate bowl, mix flour, baking powder, and salt.
  • Add flour mixture to wet ingredients and blend.
  • Stir walnuts into dough.
  • Divide dough in half.
  • Shape each half into 11″ x 2″ rectangle, using floured hands.
  • Set each loaf 2″ apart on a baking sheet.
  • Bake for 30 minutes or until the dough is set.
  • Leaving the oven on, remove the biscotti loaves and cool for 15 minutes on cookie sheet.
  • Using a serrated knife, cut the loaves into diagonal slices, 1/2″ thick.
  • Place slices on cookie sheet with the cut sides down. Bake for 8 to 9 minutes.
  • Turn over slices, and bake for 8 to 9 minutes more.
  • Remove biscotti from oven, and allow to cool completely on a cooling rack. (Save parchment-lined baking sheet.)
  • In a small bowl, combine powdered sugar, 1/4 cup maple syrup, and milk; stir well to combine.
  • Using a spoon, coat one side of each biscotti with the glaze. Place on parchment-lined baking sheet.
  • Repeat with remaining biscotti.
  • To quicken the setting of the glaze, place tray of glazed biscotti in the refrigerator for a few minutes.

I am going to start today’s post with a confession. For the longest time I didn’t like maple syrup. That statement alone could have me removed from my state. At least, Jed Bartlet would say so. (If you don’t know who that is, do a quick internet search.)

Maple syrup was not a common item to have at home during my childhood, or even many of my adult years. And I wasn’t sad about that. Whenever I had it, I found it too something for me. Even worse than not liking maple syrup, I actually preferred pancake syrup. Yes, that thick, brown pancake topping made with mainly corn syrup.

So, for years that was all I used. I didn’t make any baked good or other dishes that required maple syrup, and all was fine. That was until I took my kids to a maple sugar open house when they were early elementary aged. The three of us took the tour, learned about the process, and were treated to samples of vanilla ice cream topping with maple syrup. For the first time ever, I thought, “That’s delicious.”

Ever since then, there’s almost always been a container of maple syrup in my refrigerator. While there aren’t a plethora of maple ingredients in the Think Tasty archives, I use it on a fairly regular basis. Looking for a side dish with a pinch of sweet? Maple glazed brussels sprouts could be the answer. Want a different sort of sweetness in your coffee? Use a teaspoon of maple syrup instead of sugar.

Why that day in March all those years ago did I suddenly decide maple syrup was yummy? No idea. Maybe it was the fresh air. Maybe it was because I was approaching it with two other sets of eyes viewing something new. Whatever the reason, I’m glad for this change. Having more ingredient options in my repertoire is always a good thing.

Conveniently, it’s March as I’m writing this post. No kids at home anymore, but it’s still Maple Sugar Month in New Hampshire. Somewhere in tv land, Jed Bartlet is happy that I’ve come to recognize the beauty of maple syrup, especially if it’s made here in New Hampshire.

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