Recipe by JL
"A not-too-sweet Canadian take on the classic Italian cookie."
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3 1/2 cups
This was my first time making biscotti and it seems to have turned out well. I followed the recipe and directions as written. I personally need to flatten out my dough better next time, but I look forward to making this again. The icing is amazing!
Good recipe but I would suggest cooking it longer the second time to dry it out more. Glaze tasted lovely, did slightly less icing sugar than suggested.
My mother because of health problems no longer cooks. So it is up to me to keep her in Biscotti. I have made lots of biscotti most of my own design. This is a very nice one to make. I did skip the glaze because of her diet concerns. Also I used a sugar substitute. She loved it and that is all that matters. I am not a fan of Biscotti but it smelled great to me.
I love biscotti and this is a nice variation. I used pure Grade B maple syrup to get the ultimate maple flavor. I increase the baking time in the slices, turning them over after eight minutes and baking them an additional eight minutes for a crunchier biscotti.
Delicious recipe, but was so crumbly that i had a hard time keeping it together during slicing after the first bake. I believe it's the butter, since I never had this problem with biscotti that were made without fat or with olive oil.
I enjoyed these cookies, but I added maple extract to the glaze, I love a stronger taste of maple.
* Percent Daily Values are based on a 2,000 calorie diet.
Maple Walnut Biscotti
Serving Size: 1/20 of a recipe
Servings Per Recipe: 20
Amount Per Serving
Calories from Fat: 88
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