Ingredients with Measurements:
- 2 cups all-purpose flour
- 1 tsp baking powder
- 1/4 tsp salt
- 1/2 cup unsalted butter, softened
- 1/2 cup granulated sugar
- 2 large eggs
- 1/4 cup maple syrup
- 1 tsp vanilla extract
- 1 cup chopped walnuts
Special equipment needed:
- Baking sheet
- Parchment paper
- Mixing bowls
- Electric mixer
- Wire rack
Step-by-step instructions:
1. Preheat the oven to 350°F (175°C). Line a baking sheet with parchment paper.
2. In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.
3. In a large bowl, cream the butter and sugar together until light and fluffy using an electric mixer.
4. Add the eggs, one at a time, beating well after each addition.
5. Mix in the maple syrup and vanilla extract.
6. Gradually add the flour mixture to the butter mixture, mixing until just combined.
7. Stir in the chopped walnuts.
8. Divide the dough in half and shape each half into a 12-inch log.
9. Place the logs on the prepared baking sheet, leaving space between them.
10. Bake for 25-30 minutes, or until the logs are lightly golden brown and firm to the touch.
11. Remove the logs from the oven and let them cool on the baking sheet for 10 minutes.
12. Reduce the oven temperature to 325°F (160°C).
13. Using a sharp knife, slice the logs into 1/2-inch slices.
14. Place the slices cut-side down on the baking sheet and bake for an additional 15-20 minutes, or until the biscotti are crisp and golden brown.
15. Remove the biscotti from the oven and let them cool on a wire rack.
Time:
Preparation time: 20 minutes
Cooking time: 45-50 minutes
Temperature:
Preheat oven to 350°F (175°C) for the first bake and 325°F (160°C) for the second bake.
Serving size:
Makes about 24 biscotti.
Nutritional information:
Per serving:
Calories: 160
Fat: 9g
Saturated Fat: 4g
Cholesterol: 30mg
Sodium: 45mg
Carbohydrates: 18g
Fiber: 1g
Sugar: 8g
Protein: 3g
Substitutions for ingredients:
- You can use salted butter instead of unsalted butter, but omit the salt in the recipe.
- Pecans or almonds can be substituted for the walnuts.
- Brown sugar can be used instead of granulated sugar.
Variations:
- Add 1/2 cup of dried cranberries or raisins to the dough.
- Drizzle melted chocolate over the cooled biscotti.
- Add 1 tsp of cinnamon to the flour mixture for a spiced version.
Tips and tricks:
- Make sure the logs are evenly shaped and compacted to prevent them from spreading too much during baking.
- Use a serrated knife to slice the biscotti for a clean cut.
- Store the biscotti in an airtight container at room temperature for up to two weeks.
Storage instructions:
Store the biscotti in an airtight container at room temperature for up to two weeks.
Reheating instructions:
Biscotti can be enjoyed as is or dipped in coffee, tea, or milk.
Presentation ideas:
Arrange the biscotti on a platter or in a jar for a beautiful display.
Garnishes:
Dust the biscotti with powdered sugar or drizzle melted chocolate over them.
Pairings:
Enjoy the biscotti with a cup of coffee, tea, or hot chocolate.
Suggested side dishes:
Biscotti can be enjoyed as a snack or dessert on their own.
Troubleshooting advice:
- If the dough is too sticky, add more flour, a tablespoon at a time, until it comes together.
- If the biscotti are too hard, reduce the baking time for the second bake.
Food safety advice:
Make sure to use fresh ingredients and wash your hands and equipment before preparing the recipe.
Food history:
Biscotti originated in Italy and were traditionally made with almonds. They were popular among sailors because they were a long-lasting and portable snack.
Flavor profiles:
The biscotti have a sweet and nutty flavor with a hint of maple.
Serving suggestions:
Serve the biscotti as a snack or dessert with coffee, tea, or hot chocolate.
Related Categories
Cooking Method: N/A
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Region: Italian
Taste: Sweet, Nutty, Crunchy, Maple, Maple-Flavored