Best 5 Maple Nut Biscotti Recipes

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Indulge in the delightful flavors of Maple Nut Biscotti, a classic Italian cookie with a delightful crunch. These twice-baked treats are made with a combination of maple syrup and chopped nuts, resulting in a sweet and nutty symphony in every bite. Our collection of recipes offers a variety of options to suit your taste preferences, whether you prefer a traditional biscotti or a more creative twist. From the classic Maple Walnut Biscotti to the unique Maple Cranberry Pistachio Biscotti, each recipe promises a delightful experience. Explore our selection and discover the perfect Maple Nut Biscotti recipe to satisfy your cravings and impress your loved ones.

Let's cook with our recipes!

MAPLE WALNUT BISCOTTI



Maple Walnut Biscotti image

Replace melted chocolate with more maple flavor by combining 1/2 cup confectioners' sugar with 2 tablespoons maple syrup; drizzle over biscotti. - Susan Rogers, Brattleboro, Vermont

Provided by Taste of Home

Categories     Desserts

Time 1h5m

Yield 28 biscotti.

Number Of Ingredients 11

2 large eggs
1 large egg white
1/3 cup maple syrup
1/4 cup sugar
1 teaspoon vanilla extract
1-3/4 cups all-purpose flour
1/2 cup oat flour
1 teaspoon baking soda
1/2 cup chopped walnuts
1/2 cup dried cranberries
1/3 cup dark chocolate chips or white baking chips

Steps:

  • In a small bowl, beat eggs, egg white, syrup, sugar and vanilla until blended. Combine flours and baking soda; gradually add to egg mixture and mix well (dough will be sticky). Stir in walnuts and cranberries., With floured hands, shape into two 10x2-1/2-in. rectangles on a parchment-lined baking sheet. Bake at 350° for 22-26 minutes or until set., Reduce heat to 325°. Place pan on a wire rack. When cool enough to handle, transfer to a cutting board; cut diagonally with a serrated knife into 1/2-in. slices. Place cut side down on ungreased baking sheets. Bake for 9-11 minutes on each side or until golden brown. Remove to wire racks to cool., In a microwave, melt chocolate chips; stir until smooth. Place biscotti on a waxed paper-lined baking sheet. Drizzle with chocolate; chill until set. Store in an airtight container.

Nutrition Facts : Calories 93 calories, Fat 3g fat (1g saturated fat), Cholesterol 15mg cholesterol, Sodium 52mg sodium, Carbohydrate 15g carbohydrate (7g sugars, Fiber 1g fiber), Protein 2g protein. Diabetic Exchanges

MAPLE-NUT BISCOTTI



Maple-Nut Biscotti image

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

Provided by Betty Crocker Kitchens

Categories     Dessert

Time 3h30m

Yield 30

Number Of Ingredients 10

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 Gold Medal™ 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

Steps:

  • Heat oven to 350°F. Lightly grease cookie sheet with shortening or spray with cooking spray.
  • 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.
  • 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.
  • 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.
  • Stir oil into melted candy coating; drizzle over biscotti. Let stand until coating is dry. Store in tightly covered container.

Nutrition Facts : Calories 150, Carbohydrate 19 g, Cholesterol 30 mg, Fat 1 1/2, Fiber 0 g, Protein 3 g, SaturatedFat 2 1/2 g, ServingSize 1 Cookie, Sodium 65 mg, Sugar 9 g, TransFat 0 g

MAPLE WALNUT BISCOTTI WITH MAPLE ICING



Maple Walnut Biscotti With Maple Icing image

Rich, nutty, iced maple walnut biscotti paired with a steaming mug of coffee is a classic New England favorite. I have made these biscotti with both maple extract and pure maple syrup and find that the extract lends a more robust maple flavor. If you'd rather use maple syrup, then start with 1/4 cup. You'll need to add a bit more flour, though, since the syrup will make it wetter. As for the icing, I prefer syrup. See: http://www.npr.org/2011/01/12/132838584/recipe-maple-walnut-biscotti-with-maple-icing

Provided by StevenHB

Categories     Dessert

Time 2h35m

Yield 36 biscotti

Number Of Ingredients 10

2 cups unsalted walnuts
1 cup granulated sugar
1 cup light brown sugar
1/2 teaspoon ground cinnamon
2 teaspoons baking powder
2 1/2 cups all-purpose flour
2 large eggs, plus 1 egg, lightly beaten, for brushing tops of loaves
3 tablespoons maple extract
1/2 cup confectioners' sugar
3 tablespoons maple syrup

Steps:

  • Position racks in the upper and lower thirds of the oven and preheat to 350 degrees. Line 2 large baking sheets with parchment paper.
  • Place walnuts in a single layer on a baking sheet and toast in the 350-degree oven for 10 minutes. Transfer to a cutting board and coarsely chop. Set aside.
  • In a large bowl, hand mix toasted walnuts, sugars, cinnamon, baking powder and flour.
  • In a small bowl, whisk eggs. Add maple extract and whisk until well blended. Add to the flour mixture. Stir a few times. Work the batter together with lightly floured hands. The mixture will be sticky, but persevere. Keep squeezing the batter with your hands, until a dough starts to form. Once the dough is firm, form a ball. Divide the ball into 4 equal pieces.
  • On a lightly floured surface, place one piece of dough, and using your hands, roll into a log shape that is approximately 8 inches long, 2 inches wide, and 3/4 of an inch high. If it's sticky, simply dust your palms with more flour. Repeat with remaining three pieces of dough. Place two logs per baking sheet. Brush loaves all over with 1 lightly beaten egg.
  • Bake for 40 minutes, rotating pans halfway through, or until the tops of the loaves are shiny and deep golden. Cool on a rack for about 20 minutes before slicing. Place a loaf on a cutting board. Using a large serrated knife, cut 3/4-inch-thick slices, either straight or on the diagonal. Use a sawing motion to prevent crumbling. Each loaf should yield 9 to 11 cookies. If the cookie is crumbling, then let it cool a few more minutes. Don't let it rest too long, however, or it could become too hard to slice.
  • Place slices on their sides back on to the baking sheets; place in the still warm oven with the temperature off and the door closed for 30 to 60 minutes. The longer they stay in the oven, the harder they will become. Remove from oven and cool completely before storing in an airtight container, preferably a tin, which helps keep them crisp. Stored properly, biscotti will last up to a month.
  • To make the maple icing, mix the confectioners' sugar and maple syrup in a small bowl and whisk briskly until the icing is smooth and opaque and clings to the back of a spoon. Taste. Add more maple syrup and/or confectioners' sugar, if desired.
  • Dip a teaspoon into the icing and drizzle the spoon back-and-forth over the biscotti. Allow to dry completely before storing. Store biscotti in an airtight container, preferably a tin, which helps keep them crisp. Place parchment paper or waxed paper between layers of cookies to protect the icing. Stored properly, these biscotti will last up to 2 weeks. After that, the icing may begin to appear chalky.
  • Consider drizzling with melted chocolate, if you'd like (chocolate omitted from the ingredients above).

Nutrition Facts : Calories 136.5, Fat 4.6, SaturatedFat 0.5, Cholesterol 10.3, Sodium 26.5, Carbohydrate 22.6, Fiber 0.7, Sugar 14.9, Protein 2.2

MAPLE WALNUT BISCOTTI



Maple Walnut Biscotti image

A not-too-sweet Canadian take on the classic Italian cookie.

Provided by JL

Categories     Desserts     Nut Dessert Recipes     Walnut Dessert Recipes

Time 1h20m

Yield 20

Number Of Ingredients 12

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

Steps:

  • 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 239.2 calories, Carbohydrate 35 g, Cholesterol 32.3 mg, Fat 9.7 g, Fiber 1 g, Protein 3.8 g, SaturatedFat 3.8 g, Sodium 128 mg, Sugar 16.7 g

MAPLE WALNUT BISCOTTI - KING ARTHUR FLOUR



Maple Walnut Biscotti - King Arthur Flour image

A really nice biscotti. The maple extract is optional but it really adds good flavor in my opinion. Source: King Arthur Flour's website.

Provided by averybird

Categories     Grains

Time 1h5m

Yield 36 4-inch Biscotti, 36 serving(s)

Number Of Ingredients 11

2 cups walnuts, coarsely chopped (then toasted- see instructions)
2 large eggs
1/2 cup granulated sugar
1/2 cup brown sugar, firmly packed
1/4 cup pure maple syrup
1/4-1/2 teaspoon maple flavoring (highly recommended) (optional)
1/3 cup butter, melted
2 1/2 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
2 tablespoons maple sugar, for topping (I didn't use) (optional)

Steps:

  • Preheat the oven to 350°F Lightly grease a large baking sheet; or line with parchment.
  • Toast the walnuts by spreading them in a single layer in a 9" x 13" (or similar size) pan, and baking in a preheated 350°F oven for 8 to 10 minutes, till they're a light golden brown.
  • Beat together the eggs, sugars, maple syrup, and maple flavor, if you're using it.
  • Add the melted butter, beating till smooth.
  • Mix in the flour, baking powder, and salt, then the nuts.
  • Divide the dough in half on a lightly greased or parchment-lined baking sheet.
  • Using your fingers, shape each half into a rough 10" rectangle, about 4" wide and 1/2" thick. (Note: if dough is sticky sprinkle a little flour on the cutting board and on the dough to spread).
  • Using your fingers or a bowl scraper, smooth the top and sides of the rectangles. Sprinkle the top of each rectangle with 1 tablespoon maple sugar, if desired.
  • Bake the biscotti dough for 25-30 minutes. Remove from the oven, and cool for about 10 minutes; cooling the dough allows you to cut it more easily, with less crumbling.
  • Use a sharp chef's knife to cut the baked dough, slightly on the diagonal, into generous 1/2"-thick slices. Place the slices close together on the prepared baking sheet. If you can balance them upright (rather than laying them flat), so much the better; you won't have to turn them during their second bake.
  • Bake for about 15-20 minutes, till the biscotti's cut sides are beginning to brown. (note: I put two cookies sheets in the oven at the same time, rotating them halfway through at around 7 or 8 minutes) Remove them from the oven, and cool right on the baking sheet.

Nutrition Facts : Calories 121.3, Fat 6.3, SaturatedFat 1.6, Cholesterol 14.8, Sodium 72.9, Carbohydrate 14.8, Fiber 0.7, Sugar 7.3, Protein 2.3

Tips:

  • Use high-quality ingredients. This will make a big difference in the flavor of your biscotti. Choose pure maple syrup, fresh nuts, and good-quality flour.
  • Chill the dough before baking. This will help the biscotti hold their shape and prevent them from spreading too much.
  • Slice the biscotti thinly. This will help them crisp up evenly.
  • Bake the biscotti until they are golden brown. This will ensure that they are cooked through.
  • Cool the biscotti completely before storing them. This will help them stay crisp.

Conclusion:

Maple nut biscotti are a delicious and easy-to-make treat. They are perfect for breakfast, lunch, or a snack. With their sweet and nutty flavor, they are sure to be a hit with everyone who tries them. So next time you are looking for a tasty and satisfying treat, give maple nut biscotti a try. You won't be disappointed!

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