As I type this, I have not lived in New Hampshire for an entire year. Although I have done a decent amount of traveling, pre-Covid, New Hampshire has been my base since 1978. While it’s no longer home, it’s the place that I pretty much am from. I don’t miss the cold from this time of year, but there are definitely things I miss, such as maple syrup season.
From the wayback time machine
To learn more about this recipe, originally published in March 2019, keep reading.
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.”
Bring on the maple syrup
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.
Wrapping it up
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.
Maple Walnut Biscotti
- 5 tablespoons unsalted butter softened
- 1/2 cups sugar
- 2 eggs
- 1/2 teaspoon maple extract
- 1/3 cup maple syrup
- 2-1/4 cups flour
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 3/4 cup chopped walnuts
- 1-½ cups powdered sugar
- 1/4 cup maple syrup
- 1-½ tablespoons skim milk
Preheat oven to 350°F.
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 10″ x 3″ rectangle, using floured hands.
Set each loaf 2″ apart on a parchment paper-lined baking sheet.
Bake for 28 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 butcher 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.