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Maple Walnut Biscotti

 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 McCormick® Pure 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.
Nutritional Facts: 1 cookie 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.