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!
Yield: 3 dozen biscotti (depending on the size of the slices)
- 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 like our 57% cocoa organic dark chocolate bar
- 1⁄2 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 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.