Maple Walnut Biscotti

Maple Walnut Biscotti

JL 0

"A not-too-sweet Canadian take on the classic Italian cookie."
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1 h 20 m servings 239 cals
Serving size has been adjusted!

Original recipe yields 20 servings



  • Calories:
  • 239 kcal
  • 12%
  • Fat:
  • 9.7 g
  • 15%
  • Carbs:
  • 35g
  • 11%
  • Protein:
  • 3.8 g
  • 8%
  • Cholesterol:
  • 32 mg
  • 11%
  • Sodium:
  • 128 mg
  • 5%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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  • Prep

  • Cook

  • Ready In

  1. Preheat oven to 350 degrees F (175 degrees C). Line a baking sheet with parchment paper.
  2. Sift together flour, baking powder, and salt together in a bowl.
  3. Beat softened butter and sugar with an electric mixer in a large bowl until smooth. Beat one egg into butter mixture until completely blended, then beat in remaining egg, 1/2 cup maple syrup, and maple extract. Stir flour mixture into butter mixture just until dough forms; fold in walnuts until just combined.
  4. Divide dough in half. Shape each portion of dough into a log the length of a baking sheet, and place on the prepared baking sheet. Flatten each log into a rectangle 3 inches wide and 1-inch tall.
  5. Bake in the preheated oven until lightly browned on the bottom and slightly cracked on top, about 30 minutes. Remove from oven to cool for 15 minutes, but leave oven on.
  6. Slice logs diagonally into 1/2-inch thick slices, and lay slices on their sides on the baking sheet.
  7. Bake biscotti in the preheated oven until lightly browned and crisp on the outside, about 8 minutes. Remove from oven; cool for a few minutes.
  8. Stir together 1 tablespoon melted butter and 1/4 cup maple syrup in a bowl. Stir confectioners' sugar into mixture gradually until smooth. Drizzle maple glaze lightly with a spoon over warm biscotti.



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 lo...

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 sk...

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...

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.

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...

I enjoyed these cookies, but I added maple extract to the glaze, I love a stronger taste of maple.