Imagine a biscotti that transports you to a cozy Italian café with every crisp, nutty bite. Our Maple Macadamia Nut Biscotti isn't just a cookie—it's a culinary adventure that combines the rich, buttery crunch of macadamia nuts with the deep, luxurious sweetness of pure maple syrup. Whether you're a coffee lover seeking the perfect dunking companion or a dessert enthusiast craving a sophisticated treat, this recipe promises to elevate your baking game and impress even the most discerning palates.
Prep Time: 15 mins
Cook Time: 35 mins
Total Time: 50 mins
Cuisine: Italian
Serves: 20 biscotti
Ingredients
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1/2 cup unsalted butter, softened
- 1 cup brown sugar
- 2 large eggs
- 1/4 cup pure maple syrup
- 1 teaspoon vanilla extract
- 1 cup chopped macadamia nuts
Instructions
- Preheat the oven to 350°F (175°C) and line a large baking sheet with parchment paper.
- In a medium bowl, whisk together the all-purpose flour, baking powder, and salt until well combined and set aside.
- In a large mixing bowl, cream the softened butter and brown sugar together using an electric mixer until light and fluffy, about 3-4 minutes.
- Add the eggs one at a time to the butter mixture, beating well after each addition. Mix in the pure maple syrup and vanilla extract until fully incorporated.
- Gradually add the dry flour mixture to the wet ingredients, mixing on low speed until just combined. Fold in the chopped macadamia nuts using a spatula.
- Divide the dough into two equal portions and shape each portion into a long, flat log about 12 inches long and 2-3 inches wide on the prepared baking sheet. Leave space between the logs as they will spread during baking.
- Bake the logs for 25-30 minutes, or until they are lightly golden and firm to the touch. Remove from the oven and let cool for 10 minutes.
- Reduce oven temperature to 325°F (160°C). Using a sharp serrated knife, slice the logs diagonally into 1/2-inch thick slices.
- Place the biscotti slices cut-side down on the baking sheet and return to the oven. Bake for an additional 10-15 minutes, flipping halfway through, until they are crisp and golden.
- Remove from the oven and let the biscotti cool completely on a wire rack. They will continue to crisp up as they cool.
- Store in an airtight container at room temperature for up to 2 weeks. Serve with coffee, tea, or enjoy as a standalone treat.
Tips
- Use room temperature ingredients to ensure smooth mixing and consistent texture.
- Don't overmix the dough—this can lead to tough biscotti.
- Shape your logs carefully on the baking sheet, leaving enough space for spreading.
- For extra crispiness, ensure you slice the biscotti evenly and bake them twice.
- Let the biscotti cool completely to achieve maximum crunchiness.
- Store in an airtight container to maintain their perfect texture for up to two weeks.
- Experiment with different nut variations or add a chocolate drizzle for extra indulgence.
Nutrition Facts
Calories: 220kcal
Carbohydrates: 25g
Protein: 3g
Fat: 14g
Saturated Fat: 6g
Cholesterol: 35mg
