Maple-Nut Biscotti

Packed with rich maple flavor, these crunchy Italian cookies are so pretty with a candy coating drizzle.

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  • prep time 2 hr 10 min
  • total time 3 hr 30 min
  • ingredients 10
  • servings 30
 

Ingredients

1/2
cup packed brown sugar
1/4
cup granulated sugar
1/2
cup butter or margarine, softened
1
teaspoon maple flavor
3
eggs
3
cups all-purpose flour
2
teaspoons baking powder
3/4
cup chopped walnuts
1
teaspoon vegetable oil
4
oz vanilla-flavored candy coating (almond bark), melted

SAVE ON THIS RECIPE!

LOCATION

Steps

  • 1 Heat oven to 350°F. Lightly grease cookie sheet with shortening or spray with cooking spray.
  • 2 In large bowl, beat sugars and butter with electric mixer on medium speed about 3 minutes or until creamy. Beat in maple flavor and eggs. Stir in flour and baking powder. Stir in walnuts. Divide dough in half. Shape each half into 10-inch roll. Place rolls 5 inches apart on cookie sheet; flatten to 3-inch width.
  • 3 Bake 20 to 30 minutes or until set and edges begin to brown. Remove from cookie sheet to cooling rack. Cool 10 minutes. With serrated knife, cut rolls diagonally into 1/2-inch slices. Place slices cut side down on ungreased cookie sheets.
  • 4 Bake 5 to 10 minutes or until lightly browned and dry. Turn cookies over; bake 5 to 8 minutes longer or until lightly browned and dry. Remove from cookie sheet to cooling rack. Cool completely, about 15 minutes.
  • 5 Stir oil into melted candy coating; drizzle over biscotti. Let stand until coating is dry. Store in tightly covered container.
  • 1 Heat oven to 350°F. Lightly grease cookie sheet with shortening or spray with cooking spray.
  • 2 In large bowl, beat sugars and butter with electric mixer on medium speed about 3 minutes or until creamy. Beat in maple flavor and eggs. Stir in flour and baking powder. Stir in walnuts. Divide dough in half. Shape each half into 10-inch roll. Place rolls 5 inches apart on cookie sheet; flatten to 3-inch width.
  • 3 Bake 20 to 30 minutes or until set and edges begin to brown. Remove from cookie sheet to cooling rack. Cool 10 minutes. With serrated knife, cut rolls diagonally into 1/2-inch slices. Place slices cut side down on ungreased cookie sheets.
  • 4 Bake 5 to 10 minutes or until lightly browned and dry. Turn cookies over; bake 5 to 8 minutes longer or until lightly browned and dry. Remove from cookie sheet to cooling rack. Cool completely, about 15 minutes.
  • 5 Stir oil into melted candy coating; drizzle over biscotti. Let stand until coating is dry. Store in tightly covered container.

EXPERT TIPS

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Expert Tips

These dunkable cookies are great with a cup of hot apple cider or cinnamon-spiced tea.

Instead of drizzling the biscotti, dip one end into the melted candy coating.

Nutritional information

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Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Cookie
Calories
150
(
Calories from Fat
60),
% Daily Value
Total Fat
7g
7%
(Saturated Fat
2 1/2g,
2 1/2%
Trans Fat
0g
0%
),
Cholesterol
30mg
30%;
Sodium
65mg
65%;
Total Carbohydrate
19g
19%
(Dietary Fiber
0g
0%
  Sugars
9g
9%
),
Protein
3g
3%
;
% Daily Value*:
Vitamin A
2%;
Vitamin C
0%;
Calcium
4%;
Iron
4%;
Exchanges:
1 Starch; 0 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 1 1/2 Fat;
Carbohydrate Choices:
1
*Percent Daily Values are based on a 2,000 calorie diet.