Maple Walnut Biscotti

Name: Maple Walnut Biscotti
Ingredients: Maple Walnut Biscotti Italian-Style; 3 large eggs (reserve 1 egg for egg wash); 1/4 cup brown sugar; 3/4 cup granulated sugar; 1/4 cup maple syrup; 5 tablespoons butter; 2 cups all-purpose flour; 1 teaspoon baking powder; 1 teaspoon vanilla extract; 1 cup chopped walnuts; 1 tablespoon cinnamon; 1/2 teaspoon salt; Flour-Free Maple Walnut Biscotti, Kosher for Passover; 4 eggs (reserve 1 for egg wash); 1/4 cup brown sugar; 3/4 cup granulated sugar; 1/4 cup maple syrup; 3/4 cup vegetable oil; 2 1/2 cups matzoh meal cake flour; 1/2 cup gingerale; 1 teaspoon vanilla extract; 1 cup chopped walnuts; 1 tablespoon cinnamon; 1/2 teaspoon salt

24 ingredients

5 steps

Ingredients

Maple Walnut Biscotti Italian-Style
3 large eggs (reserve 1 egg for egg wash)
1/4 cup brown sugar
3/4 cup granulated sugar
1/4 cup maple syrup
5 tablespoons butter
2 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon vanilla extract
1 cup chopped walnuts
1 tablespoon cinnamon
1/2 teaspoon salt
Flour-Free Maple Walnut Biscotti, Kosher for Passover
4 eggs (reserve 1 for egg wash)
1/4 cup brown sugar
3/4 cup granulated sugar
1/4 cup maple syrup
3/4 cup vegetable oil
2 1/2 cups matzoh meal cake flour
1/2 cup gingerale
1 teaspoon vanilla extract
1 cup chopped walnuts
1 tablespoon cinnamon
1/2 teaspoon salt

Directions

1

Preheat oven to 350°F. Grease a baking sheet. Using a whisk attachment on an electric mixer, whip eggs and sugar until mixture becomes light and frothy. Add melted butter(or oil) , maple syrup, vanilla, cinnamon, and salt.
2

Replace whisk attachment with paddle attachment: Add flour, baking power, (Note: omit baking powder for kosher version; add gingerale) and mix at low speed. Stir in walnuts so that nuts are combined in a sticky dough.
3

Shape dough into 2 logs, each about 9 inches long, 2 inches wide. Place on baking sheet. Whisk the remain egg and lightly brush logs with egg wash. Dust with cinnamon and sugar.
4

Bake 30 minutes or until lightly browned and set. Remove loaves from oven and let them cool until the logs are warm, about 10 minutes.
5

Lower the oven temperature to 325°F. With a serrated knife, carefully cut into diagonal slices about 1/2-inch thick; dough will be slightly soft inside. Return slices in one layer to a cleaned baking sheet, and bake until crunchy.