Before you begin, Preheat your oven to 350 and toast your Walnuts for about 10 minutes or until they begin to release scent. Let them cool and then chop fine.Maple Walnut Biscotti
- 2 1/2 cup white flour
- 2 cup whole wheat flour
- 1 1/2 cup sugar
- 2 teaspoons baking powder
- 2 teaspoons cinnamon
- 1/2 teaspoon ground cloves
- 1 tablespoon finely chopped crystallized ginger
- 1 teaspoon salt
- 3 eggs
- 1 14 ounce can pumpkin
- 2 teaspoons maple flavouring
- 1 cup of walnuts. . toasted slightly and finely chopped
- Toast the walnuts while you preheat the oven. Don't burn them . .just about 10 minutes .. .at the most.
- In a large bowl, combine all the dry ingredients.
- In a small bowl, combine the eggs and the can of pumpkin and the flavouring.
- Stir the wet ingredients into the dry ingredients. . .there is NO fat. . it is not missing.
- Add the walnuts.
- Divide the dough in half.
- On a cookie sheet that is lined with parchment paper. . .form a log and flatten. Use most of the length of the cookie sheet. . and the log will be about 1 inch thick.
- Bake at 350 about 30 minutes or until firm to the touch.
- Let cool about 15 minutes.
- Slice into one inch pieces and stand up on the cookie sheet as shown below.
- Bake again for about 20 minutes.
- I did mine with a convection oven. . 25 degrees less than I stated in both bakings. . and about the same time.
- Take out of the oven and cool completely.
- Make the icing.
- 1/3 cup melted butter
- 2 teaspoons maple walnut flavoring
- 1 cup of icing sugar
- enough milk .. a few tablespoons to make a icing that can still be used for dipping.
Combine all the icing ingredients and dip each Biscotti and allow to dry on the cookie sheet.
My Biscotti still were not completely crunchy. . .I allowed them to dry overnight. We kept going back and taking halves. . they were so tasty. . .
These could be frozen . . .or stored in a jar with a lid. . not too air tight .. they will become like pumpkiny rubber discs .. .instead of crunchy.
Brew a strong pot of coffee. . .and enjoy.