An Italian classic with a Canadian twist that isn’t overly sweet.
| Prep Time: | 20 mins |
| Cook Time: | 40 mins |
| Additional Time: | 20 mins |
| Total Time: | 1 hr 20 mins |
| Servings: | 20 |
| Yield: | 20 biscotti |
Ingredients
- 3 ½ cups all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon salt
- ½ cup butter, softened
- ½ cup white sugar
- 2 eggs
- ½ cup maple syrup
- 1 teaspoon maple extract
- 1 cup chopped walnuts
- 1 tablespoon melted butter
- ¼ cup maple syrup
- ¾ cup confectioners’ sugar
Instructions
- Preheat oven to 350 degrees F (175 degrees C). Line a baking sheet with parchment paper.
- Sift together flour, baking powder, and salt together in a bowl.
- Beat softened butter and sugar with an electric mixer in a large bowl until smooth. Beat one egg into butter mixture until completely blended, then beat in remaining egg, 1/2 cup maple syrup, and maple extract. Stir flour mixture into butter mixture just until dough forms; fold in walnuts until just combined.
- Divide dough in half. Shape each portion of dough into a log the length of a baking sheet, and place on the prepared baking sheet. Flatten each log into a rectangle 3 inches wide and 1-inch tall.
- Bake in the preheated oven until lightly browned on the bottom and slightly cracked on top, about 30 minutes. Remove from oven to cool for 15 minutes, but leave oven on.
- Slice logs diagonally into 1/2-inch thick slices, and lay slices on their sides on the baking sheet.
- Bake biscotti in the preheated oven until lightly browned and crisp on the outside, about 8 minutes. Remove from oven; cool for a few minutes.
- Stir together 1 tablespoon melted butter and 1/4 cup maple syrup in a bowl. Stir confectioners’ sugar into mixture gradually until smooth. Drizzle maple glaze lightly with a spoon over warm biscotti.
Nutrition Facts
| Calories | 239 kcal |
| Carbohydrate | 35 g |
| Cholesterol | 32 mg |
| Dietary Fiber | 1 g |
| Protein | 4 g |
| Saturated Fat | 4 g |
| Sodium | 128 mg |
| Sugars | 17 g |
| Fat | 10 g |
| Unsaturated Fat | 0 g |
Reviews
No changes, I will definitely make it again! Delicious!
This was perfect. I used swerve instead of sugar and vanilla instead of maple extract (it was what I had on hand). Thanks!
Not the first time I’ve made these. My husband loves them. I have on occasion added dark chocolate and I always substitute almond extract for the maple extract.
Delicious! This was my first attempt at making scones, and they turned out perfect. I used my own maple syrup from our maple trees. I did flip the scones and bake them for an additional 8 minutes, as others did, to make them more crispy. They did not get overcooked at all, so I will do that again next time. I followed the recipe as written otherwise.
I didn’t make any changes- it doesn’t need any!! I made them 6 days ago and my husband has already requested them again!
Delish!
No changes. And yes I will make it again over and over. It’s my favorite. I love Biscotti. Walnut is perfect
Yum! I made this with pecans instead of walnuts (personal preference) & thought it was great! No issue with the texture being too crumbly/dry. Will def make again.
My family and I all loved this recipe. I will be making this again for the holidays, I can assure you.
This recipe is going into my collection of the best biscotti recipes I’ve ever tried. The only change I made was substituting pecans for walnuts. There ended up being a lot of glaze, so I’ll cut down on that next time, as these cookies are excellent on their own.
This is a delicious recipe! Since I like biscotti fairly dry, I baked the sliced pieces for eight minutes, turned them over, then baked them another eight minutes. Perfect! The icing was very good and even better with some added cinnamon! Yes — I will definitely make this again. :o)
Tasted great with just the right texture. Didn’t have maple flavoring so substituted with almond. Still tasted good.
This was my first time making biscotti, and I followed the recipe exactly, except I used pasteurized egg whites instead of eggs. The biscotti had good maple flavor and a nice crunch. My family and I loved them!
Delicious recipe, but was so crumbly that i had a hard time keeping it together during slicing after the first bake. I believe it’s the butter, since I never had this problem with biscotti that were made without fat or with olive oil.
Good recipe but I would suggest cooking it longer the second time to dry it out more. Glaze tasted lovely, did slightly less icing sugar than suggested.
My mother because of health problems no longer cooks. So it is up to me to keep her in Biscotti. I have made lots of biscotti most of my own design. This is a very nice one to make. I did skip the glaze because of her diet concerns. Also I used a sugar substitute. She loved it and that is all that matters. I am not a fan of Biscotti but it smelled great to me.
I love biscotti and this is a nice variation. I used pure Grade B maple syrup to get the ultimate maple flavor. I increase the baking time in the slices, turning them over after eight minutes and baking them an additional eight minutes for a crunchier biscotti.
I enjoyed these cookies, but I added maple extract to the glaze, I love a stronger taste of maple.
This was my first time making biscotti and it seems to have turned out well. I followed the recipe and directions as written. I personally need to flatten out my dough better next time, but I look forward to making this again. The icing is amazing!