Description
This Maple Spice Biscotti recipe combines warm autumn spices with the rich sweetness of maple syrup, delivering a crunchy, twice-baked Italian cookie that’s perfect for dunking in coffee or tea. With toasted almonds adding a delightful crunch, these biscotti are easy to make and burst with cozy flavors.
Ingredients
Scale
Dry Ingredients
- 2 cups (240 g) all-purpose flour
- 1 teaspoon (5 g) baking powder
- 1 teaspoon (2 g) ground cinnamon
- 1/2 teaspoon (1 g) ground nutmeg
- 1/4 teaspoon (1 g) salt
Wet Ingredients
- 3/4 cup (150 g), packed brown sugar
- 2 large eggs
- 1/2 cup (120 ml) maple syrup
Add-ins and Topping
- 1/2 cup (75 g) sliced almonds, toasted
- 1 cup (120 g) powdered sugar
- 2 tablespoons (30 ml) maple syrup (for glaze)
- 1-2 tablespoons (15-30 ml) milk (for glaze)
Instructions
- Preheat Oven and Prepare Pan: Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper to prevent sticking and facilitate even baking.
- Mix Dry Ingredients: In a medium bowl, whisk together all-purpose flour, baking powder, ground cinnamon, ground nutmeg, and salt until evenly combined to ensure the spices are distributed well.
- Combine Wet Ingredients: In a large mixing bowl, beat the brown sugar and eggs together until the mixture is smooth and well blended. Add in the maple syrup and mix again until fully incorporated.
- Form the Dough: Gradually add the dry ingredient mixture into the wet ingredients, stirring gently until just combined to avoid overmixing. Then, fold in the toasted sliced almonds to add crunch and flavor.
- Shape the Biscotti Logs: Divide the dough into two equal portions. Shape each portion into a log about 12 inches long and 2 inches wide. Place both logs onto the prepared baking sheet, spacing them apart.
- First Bake: Bake the logs in the preheated oven for 25 to 30 minutes, or until they are golden brown and firm when touched. This step cooks the dough through.
- Cool and Slice: Remove the logs from the oven and let them cool for about 10 minutes, so they firm up enough to slice without crumbling. Then, slice the logs diagonally into approximately 1/2-inch thick pieces, and lay the slices cut side up on the baking sheet.
- Second Bake: Return the sliced biscotti to the oven and bake for an additional 10 to 15 minutes until the biscotti are dry, crisp, and slightly browned, ensuring their classic crunch.
- Cool Completely: Remove the biscotti from the oven and let them cool completely on a wire rack before serving or glazing.
- Optional Maple Glaze: In a small bowl, mix powdered sugar with maple syrup and 1-2 tablespoons of milk to make a thin glaze. Drizzle over cooled biscotti for an extra touch of sweetness if desired.
Notes
- Toast the sliced almonds beforehand to enhance their flavor and crunch.
- For thicker biscotti, slice the logs into 3/4-inch pieces instead of 1/2-inch, adjusting the second bake time slightly.
- Store biscotti in an airtight container to maintain crispness for up to two weeks.
- These biscotti pair wonderfully with coffee, tea, or hot chocolate.
- You can substitute walnuts or pecans for sliced almonds if preferred.
