Maple Macadamia Biscotti
Submitted by dee
Maple macadamia biscotti made with real maple syrup, maple extract, applesauce, and chopped macadamia nuts. Twice-baked to a crisp, dry crunch for dunking in coffee.
YIELD
1 batchPREP
25 minCOOK
35 minREADY
1 hrsThese biscotti lean into maple flavor from two sources: real maple syrup in the dough and maple extract to punch it up. The result is a warm, caramel-sweet cookie that pairs with coffee the way almond biscotti never quite does. Chopped macadamia nuts add a buttery richness and satisfying crunch in every slice.
Applesauce stands in for most of the fat here. It keeps the dough moist enough to shape while keeping the finished biscotti lean and crisp after the second bake. The food processor method mixes everything quickly without overworking the gluten, which would make the biscotti tough instead of snappy.
Chilling the dough overnight (or at least several hours) is a must. The cold dough is much easier to shape into logs and holds its form during the first bake instead of spreading flat.
Kitchen Tips
- Use a serrated knife and a gentle sawing motion when slicing the logs. A straight knife crushes the biscotti and cracks the edges.
- Wait the full 4 to 6 minutes of cooling before slicing. Too hot and the logs crumble; too cool and they resist the knife.
- Bake the sliced biscotti on both sides during the second bake for even drying. They should feel completely dry and hard when done.
- Store in an airtight container. Properly dried biscotti keeps for weeks and actually improves as the maple flavor deepens.
Variations
- Dip one end of cooled biscotti in white chocolate for a sweet, creamy contrast.
- Replace the macadamia nuts with toasted pecans for a more autumnal, Southern flavor.
- Add dried cranberries with the nuts for tart pops of color and fruit.
Ingredients
Directions
Combine flour, sugar, baking powder and salt in food processor; process to combine.
In glass measuring cup, stir together remaining ingredients, except nuts and milk.
With machine running, add liquids to flour mixture; process until just combined.
Add nuts; pulse to distribute evenly. Transfer to an oblong storage container; cover and chill several hours or overnight. Invert container on flour-dusted board; remove dough.
Cut dough in half down the middle. With flour dusted hands, pat each half into a log about 3 to 12 inches.
Transfer to separate baking sheets that have been coated with nonstick cooking spray.
Brush tops lightly with milk. Bake in preheated 350-degree oven 20 to 24 minutes, until firm and light brown.
Remove from oven, cool on pans 2 minutes. With two large spatulas, transfer to cutting board; cool about 4 to 6 minutes longer.
Reduce oven to 325℉ (160℃). Using gently sawing motion with serrated knife, cut logs into ½-inch thick slices. Place cut side down on ungreased baking sheet.
Return to oven and bake 10 to 12 minutes per side, until crisp and dry. Cool on wire racks.
Comments
