The simple glaze adds a sweet hint of maple. Makes a delicious hostess gift, packed in pretty containers.
Baking Time: 60 minutes for 30 cookies
Preparation Time: 20 minutes
Serves: 30
Ingredients
∙ 1/2 cup (125 mL) butter, at room temperature
∙ 1/2 cup (125 mL) packed brown sugar
∙ 2/3 cup (150 mL) Ontario Maple Syrup
∙ 1 tsp (5 mL) vanilla
∙ 2 Ontario Eggs
∙ 2-3/4 cups (675 mL) all-purpose flour
∙ 1 tsp (5 mL) baking powder
∙ 1/2 tsp (2 mL) baking soda
∙ 1/4 tsp (1 mL) salt
∙ 1 cup (250 mL) walnuts, toasted and coarsely chopped
Maple Glaze:
∙ 1/2 cup (125 mL) icing sugar
∙ 3 tbsp (45 mL) Ontario Maple Syrup
Instructions
In large bowl, using electric mixer, beat butter with brown sugar until fluffy. Beat in maple syrup and vanilla. Beat in eggs, 1 at a time. In separate large bowl, whisk together flour, baking powder, baking soda and salt; stir into butter mixture in 2 additions to form slightly sticky dough. Stir in walnuts.
Divide dough in half. On lightly floured surface, roll each into a 12-inch (30 cm) long log. Place 3-inches (8 cm) apart on parchment paper-lined baking sheet. Press to flatten to 2 1/2-inches (6 cm) wide. Bake in 325°F (160°C) oven for about 30 minutes or until light golden and firm to the touch. Let cool on pan on wire rack for 15 minutes.
Transfer logs to cutting board; cut crosswise on slight diagonal into 1/2-inch (1 cm) thick slices. Stand slices up, 1-inch (2.5 cm) apart, on baking sheet. Bake in 300°F (150°C) oven for about 30 minutes or until almost dry. Transfer to wire rack; let cool completely.
Maple Glaze: In small bowl, whisk icing sugar with maple syrup. With cooled biscotti sitting side by side, drizzle glaze over tops. Separate slightly and let stand until set, about 15 minutes.
Nutritional information
1 Serving (When recipe serves 30 cookies):
∙ PROTEIN: 2 grams
∙ FAT: 6 grams
∙ CARBOHYDRATE: 18 grams
∙ CALORIES: 130
∙ FIBRE: 0.5 grams
∙ SODIUM: 80 mg
