Maple Walnut Biscotti
PREP TIME: 20 mins
TOTAL TIME: 1 hour
STANDING TIME: 30 mins
1/2 cup butter, at room temperature
1/3 cup Fulton's Granulated Maple Sugar
2/3 cup Fulton's Organic Maple Syrup
1 tsp vanilla
2 & 3/4 cups all-purpose flour
1 tsp baking powder
1/2 tsp baking soda
1/4 tsp salt
1 cup walnuts, toasted and coarsely chopped
1/2 cup icing sugar
3 tbsp Fulton's Organic Maple Syrup
Biscotti: In a large bowl, using electric mixer, beat butter with maple sugar until fluffy. Beat in maple syrup and vanilla. Beat in eggs, 1 at a time. In a separate large bowl, whisk together flour, baking powder, baking soda and salt; stir into butter mixture in two additions to form a slightly sticky dough. Stir in walnuts.
Divide dough in half. On a lightly floured surface, roll each into a 12 inch log. Place 3 inches apart on a parchment paper-lined baking sheet. Press to flatten to 2 1/2 inches wide. Bake in 325F oven for about 30 minutes or until light golden brown and firm to the touch. Let cool on pan on wire racks for 15 minutes.
Transfer logs to cutting board; cut cross wise on slight diagonal into 1/2 inch thick slices. Stand slices up , 1 inch apart, on baking sheet. Bake in 300F oven for about 30 minutes or until almost dry. Transfer to wire rack to cool completely.
Maple Glaze: In a small bowl whisk together icing sugar and maple syrup. With cooled biscotti sitting side by side, drizzle glaze over tops. Separate slightly and let stand to set, about 15 minutes.