These biscotti are the perfect cold weather treat. Pair a few of these crisp, sweet, nutty cookies with a latte or hot cocoa for a delicious flavor pairing. The perfect seasonal combination of toasted pecans, rich maple syrup and brown sugar create a delightfully crunchy cookie that is a twist on the typical biscotti, but sure to please. Here is how you can make your own:
The entire recipe for the biscotti can be found here.
Start by preheating the oven to 350 degrees and line a baking sheet with a Silpat or parchment paper.
Toast whatever nuts you are using and let cool, then chop coarsely and set aside. This recipe calls for walnuts but I had a bunch of leftover pecans in the freezer so I toasted them up instead.
In a separate bowl, whisk together the flour, baking powder and salt. Set aside.
In the bowl of an electric mixer using the paddle attachment, beat together the eggs, sugars, maple syrup and maple flavoring (the maple flavoring is optional but I used it to get an even more intense maple taste).
Add melted butter and beat until well combined. Mix in the flour mixture and the nuts until combined and a dough forms. Divide the dough into two equal pieces and shape each piece into a 10″ x 4″ rectangle on the prepared pan.
Using a dough scraper and damp fingers, smooth the top and the sides of each rectangle. Sprinkle the top with maple sugar (I used regular granulated sugar). Place pan in oven and bake for 30 minutes.
Remove from oven and let cool for around 10 minutes. Cut each rectangle on the diagonal to form 1/2″ thick slices using a serrated knife. Place the slices close together on the baking sheet, balancing them upright so that you don’t have to turn them over during the second bake.
Bake for the second time, around 20-25 minutes, until the biscotti are golden brown. Remove from oven and let cool before storing in an airtight container.