Maple Walnut Biscotti

There is always a time for sweets-
baked goods or coffee
For those who love to eat-
this Christmas,
Consider gifting them biscotti!

^^^ That was my rap. I have unleashed my inner rapper. Want to know where it comes from? I’ll tell you.

Maple Walnut Biscotti | www.alldayieat.com

You know when I was a wee little one, the first two tapes that I ever bought were:

I played it on the way to school one day in the car. After my mom heard the uncensored language, she promptly returned them for me.

I then wanted 2Pac’s Me Against the World and Gun’s N’ Roses Use Your Illusion, but because they had the “parental advisory” sticker on it, she wouldn’t let me. Why don’t you buy Michael Jackson she said, but I just wasn’t into it… So until I got older, I had to stick with the censored versions on MTV and the radio. True story.

Back to my delicious biscotti. There are 12 days until Christmas.

Have you decided what you are going to do for gifts?

If not, please allow me to present to you, a tasty and edible option. These biscotti should be considered as a gift for these reasons:

  • It’s edible and everyone’s gotta eat
  • Probably won’t find this in stores
  • Homemade = more personal
  • It’s easy to make: at a high level, you could summarize the process in 4 steps – mix, bake, cut and bake again
  • It keeps for at least a week (sealed in an airtight glass container or heavy ziplock)
  • It’s not overly sweet and not overly rich
  • Goes great with tea or coffee
  • It has walnuts which are healthy to eat since they have good fats
  • ____________fill in the blank with anything else i could be missing ?

To summarize, I would describe these biscotti as having notes of butter and a delicate, subtle maple flavor. There are firm toasted walnuts for added texture and flavor. The walnuts easily give way when you break into them with your shark-like teeth. The aftertaste is clean and comforting. The perfect way to wake up with your morning coffee on a cold winter day.

Here is a video clip showing me cutting up the mother piece into little baby biscotti and laying out for the second bake:

 

Tips to make your biscotti a success!

  • If you have a sticky batter use plastic wrap or a little water on your hands to help you shape the log
  • Use parchment paper if you have it, its the easiest way to clean up and you don’t have to use spray! (Alternatively, a baking mat/sheet that is greased and floured works too)
  • Use a bread (serrated) knife to cut the log after the first bake. You’ll get cleaner looking cuts than using a Chef’s knife
  • When cutting, make sure to saw as much as possible, especially when there are nuts! Otherwise, you’ll get small pieces that break off. (especially if you are working with almonds, which are relatively hard nuts!)
  • If you want a bakery like look, you can cut your biscotti at an angle (30-45 degrees)
  • After baking the second time, transfer the biscotti to a wire rack to cool. If you don’t, they will steam each other and may not be crunchy!
  • Store airtight in glass and they will stay nice and crunchy at least for a week (we usually eat them all so can’t say how long they last after a week!)

 

 

In case you missed them, here are some of my other breakfast recipes!

 

 

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Print Recipe
Maple Walnut Biscotti BigOven - Save recipe or add to grocery listYum
Course breakfast
Cuisine New American
Prep Time 20 minutes
Cook Time 60 minutes
Servings
6-8" pieces
Ingredients
Course breakfast
Cuisine New American
Prep Time 20 minutes
Cook Time 60 minutes
Servings
6-8" pieces
Ingredients
Instructions
  1. Preheat the oven to 350°F. Line baking sheet with parchment. Spread walnuts in a single layer and toast for 8 to 10 minutes (or until a light gold brown).
  2. Meanwhile, beat together the eggs, sugars, and maple syrup. Once combined, add the melted butter, and beat until smooth.
  3. In another bowl, mix in the flour, baking powder, and salt. Add the dry ingredients to the wet, and mix until just combined. Lastly, add in the nuts.
  4. Transfer dough to a parchment-lined baking sheet. Wet your hands with water, and shape into a 8" x 16" flat disc, about and 1" thick. (wet hands prevent the dough from sticking to you)
  5. Bake the biscotti dough for 25-30 minutes. It's okay if the dough has not completely browned. Notice the bottom part is a bit darker than the top. You are going to bake this again, so it will be uniform once complete.
  6. Remove from the oven, and cool for about 10 minutes.
  7. Use a knife to cut the baked dough, slightly on the diagonal, about 1/2" thick. Place the slices on their side (interior of the biscotti should face down) on the baking sheet.
  8. Bake for about 20 to 25 minutes, until the biscotti's cut sides are beginning to brown. Remove them from the oven, and cool. Enjoy right away or store in an airtight container.
Recipe Notes

OPTIONAL: For an added crunch or if you absolutely love your sugar, sprinkle with Demerara or Turbinado sugar prior to the first bake.

 

Konnichiwa! (Hello!) I'm Pat Tokuyama, a Japanese tofu cookbook author, who travels for music, food, and adventure. If you like Japanese food and it's your first time here, join the new Daidokoro FB group - a small community of Japanese cuisine enthusiasts!

 

Konnichiwa! (Hello!) I'm Pat Tokuyama, a Japanese tofu cookbook author, who travels for music, food, and adventure. If you like Japanese food and it's your first time here, join the new Daidokoro FB group - a small community of Japanese cuisine enthusiasts!

**NEW Plant Based Japanese Cooking Club** Get your free mini ecookbook to get started!

 

**NEW Plant Based Japanese Cooking Club** Get your free mini ecookbook to get started!

 

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