Bready or Not: Maple Walnut White Chocolate Biscotti
These twice-baked cookies bring together maple, walnuts, and white chocolate in glorious cookie-stick form. Eat these dipped into your hot beverage of choice. Biscotti will keep well for weeks. Adapted from a King Arthur Flour recipe.
Course: Breakfast, Snack
Keyword: biscotti, chocolate, maple
Author: Beth Cato
1/4cuppure maple syrup
2 1/2cupsall-purpose flour
1cupwhite chocolate chips
1Tablespoonmaple sugaroptional, or turbinado sugar for topping
Preheat oven at 350-degrees. Line a baking sheet with parchment. Toast the walnuts for about 8 minutes, until they're light golden brown and smell toasty. Set them aside in a bowl to cool, but keep the parchment on the pan.
In a large bowl, beat together the eggs, sugars, maple syrup, and maple flavor. Add the melted butter, and beat until smooth.
Mix in the flour, baking powder, and salt. Add the walnuts next, followed by the white chocolate chips.
Divide the dough in half on the prepared baking sheet. Form each into a log about 4 inches wide and 10 inches long; make sure there is space between the two logs, as they'll grow in the oven.
Sprinkle maple sugar or turbinado sugar over the tops of both logs.
Bake about 30 minutes, until the biscotti is lightly browned with small cracks forming across the top. Remove the baking sheet, but be sure to leave the oven on.
Let the biscotti cool for 10 minutes. Use a large knife, such as a bread knife, to diagonally slice the logs 1/2-inch apart. Use a straight-down motion to cut; don't saw.
Arrange the biscotti spaced out on the baking sheet. Stand them up if possible, or lay them on their sides. Bake for another 20 to 25 minutes, flipping them over halfway if necessary, to equally crisp both sides.
Cool completely on the baking sheet. Store in an airtight container as long as a few weeks.