Back in May, I posted my Snickerdoodle Biscotti recipe. This is the next installment: Maple-Walnut White Chocolate Biscotti, modified from a King Arthur Flour recipe.
I first made this following the original version pretty closely. I received feedback that it was good, but it was also way too nutty.
Clearly, I needed to rewrite the recipe and make it work. I decided to halve the walnuts, and replace that half with white chocolate chips. This time, I received feedback that they were the most awesome biscotti ever.
In a single bite, it’s easy to see why. The maple flavor is great, the walnuts add a wonderful crunch within the already-crunchy dough, and the white chocolate adds sublime sweetness to bring everything together.
Since these are biscotti, they will keep well, sealed, for weeks. That makes these great for mailing (though perhaps not in the middle of summer, as there is some chocolate in these) or presenting as gifts.
As I noted before, homemade biscotti cannot be compared to the store versions, which could be used as billy clubs to defend households against burglars. Homemade biscotti are crunchy but still chewy… and, of course, taste best if dipped into coffee or tea.
Bready or Not: Maple Walnut White Chocolate Biscotti
Ingredients
- 1 cup walnuts coarsely chopped
- 2 large eggs
- 1/2 cup white sugar
- 1/2 cup brown sugar packed
- 1/4 cup pure maple syrup
- 3/4 teaspoon maple flavor
- 1/3 cup unsalted butter melted
- 2 1/2 cups all-purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 1 cup white chocolate chips
- 1 Tablespoon maple sugar optional, or turbinado sugar for topping
Instructions
- Preheat oven at 350-degrees. Line a baking sheet with parchment. Toast the walnuts for about 8 minutes, until they're light golden brown and smell toasty. Set them aside in a bowl to cool, but keep the parchment on the pan.
- In a large bowl, beat together the eggs, sugars, maple syrup, and maple flavor. Add the melted butter, and beat until smooth.
- Mix in the flour, baking powder, and salt. Add the walnuts next, followed by the white chocolate chips.
- Divide the dough in half on the prepared baking sheet. Form each into a log about 4 inches wide and 10 inches long; make sure there is space between the two logs, as they'll grow in the oven.
- Sprinkle maple sugar or turbinado sugar over the tops of both logs.
- Bake about 30 minutes, until the biscotti is lightly browned with small cracks forming across the top. Remove the baking sheet, but be sure to leave the oven on.
- Let the biscotti cool for 10 minutes. Use a large knife, such as a bread knife, to diagonally slice the logs 1/2-inch apart. Use a straight-down motion to cut; don't saw.
- Arrange the biscotti spaced out on the baking sheet. Stand them up if possible, or lay them on their sides. Bake for another 20 to 25 minutes, flipping them over halfway if necessary, to equally crisp both sides.
- Cool completely on the baking sheet. Store in an airtight container as long as a few weeks.
- OM NOM NOM!
