Chocolate Dipped Maple Walnut Biscotti
Take your morning coffee up a notch with Chocolate Dipped Maple Walnut Biscotti! This recipe is a pure Vermont take on the traditional almond biscotti. For an extra pretty presentation, drizzle melted white chocolate over the biscotti as a finishing touch. Dip into French roast coffee for an authentic mocha experience! These biscotti can be frozen for up to a month – perfect to keep on hand for last minute cookie swaps and holiday gatherings!
2 large eggs
1⁄2 cup packed brown sugar
1⁄2 cup granulated white or maple sugar
1⁄4 cup pure maple syrup
1⁄3 cup melted butter
2 1⁄2 cups all purpose or white whole wheat flour
2 teaspoons baking powder
1⁄2 teaspoon salt
1 cup chopped walnuts
1⁄2 cup cacao nibs for baking
1 cup chopped semisweet or bittersweet chocolate or dark chocolate chips for baking
1⁄2 cup heavy cream
How to Make:
• Preheat the oven to 350°F. Lightly grease a large baking sheet.
• Beat together the eggs, sugars, and maple syrup in a bowl. Add the melted butter, and beat until smooth.
• Stir in the flour, baking powder, and salt. Fold in the walnuts and cacao nibs.
• Roll or pat the dough into a square about a 1⁄2 inch thick. Cut square into two rectangles, and place on the greased baking sheet about 1 inch apart.
• Bake 30 minutes. Remove from the oven, and cool for about 10 minutes before cutting.
• Using a serrated knife (a bread knife works best), cut the baked dough into diagonal slices about 1⁄2 inch thick. Lay the slices in a single layer on the baking sheet.
• Bake for about 6 to 8 minutes, until they begin to brown. Turn over and bake for another 6 - 8 minutes.
• Remove from the oven, and cool completely.
• Place the chocolate and cream in a double boiler, and heat over medium heat until the chocolate is completely melted and the mixture is uniformly smooth. Remove from heat.
• Dip one end of the cooled biscotti into the chocolate (lengthwise or just the bottoms). Bump gently to remove excess chocolate and set on a parchment-lined baking sheet to set.
• Store in a parchment lined airtight container for up to one week.
Yield: 3 dozen biscotti (depending on the size of the slices)