Maple Biscotti
Prep
20 mins
Cook
35 mins
Servings
12
Difficulty
Easy
There's something wonderfully cozy about making biscotti, and this maple version has become my absolute favorite. The combination of Canadian maple syrup with hazelnuts and dark chocolate creates such a sophisticated flavor that guests always ask for the recipe. What I love most is how quick and simple it is to prepare, ready in just under an hour from start to finish. Plus, the hazelnuts pack a great nutritional punch with heart healthy monounsaturated fats. These twice baked cookies are perfect for dunking in coffee or tea, and they make lovely gifts when packaged nicely. Trust me, once you taste that maple sweetness with the satisfying crunch, you'll be making them again and again.
Ella x
Ingredients
- 400 gall-purpose flour
- 200 gunsalted butter
- 200 ggranulated sugar
- 100 gpure canadian maple syrup
- 2 egglarge eggs
- 10 mlvanilla extract
- 10 gbaking soda(optional)
- 5 gsalt
- 2 gground cinnamon
- 100 gchopped hazelnuts
- 5 gsea salt
- 100 gdark chocolate chips
Detail level
Instructions
- 1
Preheat the oven to 180°C (350°F). Line a baking sheet with parchment paper.
Tip: For a crisper biscotti, bake for 5 minutes longer.
- 2
Whisk together the flour, baking soda, and salt in a medium bowl.
Tip: Make sure to sift the flour for an even texture.
- 3
Cream the butter and sugar in a large bowl until light and fluffy.
Tip: Use an electric mixer for best results.
- 4
Beat in the eggs one at a time, followed by the maple syrup and vanilla extract.
Tip: Don't overmix, or the cookies will be tough.
- 5
Gradually mix in the flour mixture until just combined.
Tip: Be careful not to overmix.
- 6
Stir in the chopped hazelnuts, cinnamon, and sea salt.
Tip: For an extra crunchy biscotti, add more hazelnuts.
- 7
Transfer the dough to a parchment-lined baking sheet.
Tip: Use a cookie scoop or spoon to portion out the dough.
- 8
Bake for 25-30 minutes, or until the edges are lightly golden.
Tip: For a crisper biscotti, bake for 5 minutes longer.
- 9
Remove from the oven and let cool on the baking sheet for 5 minutes.
Tip: Transfer the biscotti to a wire rack to cool completely.
- 10
Once cool, slice the biscotti in half diagonally.
Tip: Dip in coffee or tea for an extra-special treat.
- 11
Serve with dark chocolate chips for an extra indulgent treat.
Tip: Perfect for a coffee break or tea party.
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