Print Options

Full Page
3x5
4x6

Include these items:

Photos
Nutritional Facts

Maple Walnut Biscotti

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

28 ServingsPrep: 30 min. Bake: 35 min. + cooling

Ingredients

2 eggs
1 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

Directions

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 10-in. x 2-1/2-in. rectangles on a
parchment paper-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

2 of 2

Maple Walnut Biscotti (continued)

Directions (continued)

brown. Remove to wire racks to cool.
In a microwave, melt chocolate chips; stir until smooth. Place
biscotti on waxed paper-lined baking sheet. Drizzle with chocolate;
chill until set. Store in an airtight container. Yield: 28 biscotti.

Editor's Note: As a substitute for 1/2 cup oat flour, process 1/2 cup plus 2 tablespoons quick-cooking or old-fashioned oats until finely ground.

Nutrition Facts: 1 biscotti equals 93 calories, 3 g fat (1 g saturated fat), 15 mg cholesterol, 52 mg sodium, 15 g carbohydrate, 1 g fiber, 2 g protein. Diabetic Exchange: 1 starch.