Homemade Biscotti Recipe: 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!

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Yield: 3 dozen biscotti (depending on the size of the slices)
  • 2 large eggs
  • 12 cup packed brown sugar
  • 12 cup granulated white or maple sugar
  • 14 cup pure maple syrup
  • 13 cup melted butter
  • 2 12 cups all purpose or white whole wheat flour
  • 2 teaspoons baking powder
  • 12 teaspoon salt
  • 1 cup chopped walnuts
  • 12 cup cacao nibs for baking

Dipping Chocolate:

  • 1 cup chopped semisweet or bittersweet chocolate like our 57% cocoa organic dark chocolate bar
  • 12 cup heavy cream
  • 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 12 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 12 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.