It’s that time of year again!
One spring sight I love!
There’s nothing quite like fresh, local maple syrup…and in upstate NY, we sure have a lot of it. It’s a good thing, too. I use it in just about everything!
…baking, dressings, meat marinades, granola, oatmeal, frosting and glazes, or just poured over homemade pancakes and waffles…I think you get the idea. It’s pretty tasty stuff.
Over the past few days I thought that I had lost my baking touch. Within three days I had tossed a batch of muffins and cupcakes directly into the trash. The good news is…it was the oven, not the baker (and with a little fixing I was back in business). The bad news is…I have been determined to make something that actually turned out and I thought biscotti was going to be it.
In my quest to once again be successful in the kitchen, I came across a recipe for maple walnut biscotti (in this house we love maple syrup and biscotti). I figured it had to be a win. Reality: fail. It was horrible. Sigh, seriously. Add that batch to collection of baked ‘goods’ in my trash.
I have made biscotti on numerous occasions and was not about to be defeated. So…I went back to a reliable family biscotti recipe (tweaked it) and tried again. Thank heavens…it was a success.
So after much wasted flour, eggs, and syrup…here you have it: Glazed Maple Walnut Biscotti (the good kind).
- 3 eggs
- 1/2 cup sugar
- 1/2 cup maple syrup
- 1/2 cup oil
- 1 teaspoon baking powder
- 3 cups flour
- 1/2 cup cornmeal
- 1 teaspoon vanilla
- 1/2 cup walnuts, roughly chopped
- 2 tablespoons butter
- 1/4 cup maple syrup
- 1/2 teaspoon cinnamon
- 1 cup confectionery sugar
- splash of vanilla
- 1/2 cup walnuts, chopped for sprinkling
- In a large bowl, beat eggs, sugar, syrup, oil, and baking powder.
- Add flour, cornmeal, vanilla, and nuts (batter will be paste-like).
- Divide dough into two long, narrow loaves (about 12 inches each). Shape the dough as needed with floured hands.
- Bake at 350 degrees for 25 minutes (or until lightly browned).
- Remove from oven and let rest for 5 minutes.
- While resting, increase oven temperature to 375 degrees.
- Cut biscotti into narrow slices, 10 slices per loaf (not including ends pieces-those are for snacking).
- Place cut side down on cookie sheet and toast for 6-8 minutes.
- Place cookies on a cookie sheet to cool.
- Meanwhile, make glaze: In a small pan, melt butter and maple syrup. Add cinnamon and vanilla. Whisk in sugar.
- Drizzle glaze over cooled biscotti and top with chopped walnuts.
- Serve biscotti within one day (due to glaze) or freeze until needed.
Add little glaze and some chopped walnuts…
And serve it up with a nice cup of tea.
Take Tank for a walk and survive the last few weeks of pregnancy…!