Maple Walnut Biscotti Recipe Reviews - Allrecipes.com (Pg. 1)
Photo by Deb C
Reviewed: Dec. 10, 2013
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.
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Photo by Deb C

Cooking Level: Intermediate

Living In: Peabody, Massachusetts, USA
Photo by House of Aqua
Reviewed: Oct. 26, 2013
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!
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Photo by House of Aqua

Cooking Level: Intermediate

Home Town: Dubuque, Iowa, USA
Living In: San Diego, California, USA
Reviewed: Dec. 5, 2013
I enjoyed these cookies, but I added maple extract to the glaze, I love a stronger taste of maple.
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Reviewed: Mar. 8, 2014
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.
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Reviewed: Nov. 8, 2014
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.
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Photo by Sheila Kolesaire

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Reviewed: Nov. 28, 2014
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.
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Cooking Level: Intermediate



 
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