As you may have guessed; I totally bombed my attempt to bake a dozen different cookie recipes in the 12 days leading up to Christmas. It seems between a job, school, and an internship one is left with little time to blend butter, sugar, and flour into delicious treats. I do however have two final recipes to share with you today and tomorrow that I whipped up on days 9 and 10 of the cookie period but didn’t get around to sharing until today.
The first of these recipes is a Maple-Walnut Biscotti. I fell head over heels for these lovely light cookies as a result of their unique maple syrup flavor and crunchy walnuts. In the picture you can see that I dipped the ends of the biscotti into melted white chocolate for a festive finish. This flavor pairing was good, but dipping the cookie resulted in too great a ratio of white chocolate to cookie and was a bit overpowering to the other flavors. Next time I’ll just drizzle the chocolate over head to better integrate the flavors and you might try this technique too. Heavy dose of chocolate aside I still ate about half a dozen of these in a day so they’re definitely worth making.
3/4 cups white sugar
1/4 cup plus 2 Tblsp. salted sweet cream butter
1/2 tspsp. vanilla extract
1 tspsp. Maple flavor
2 1/4 tspsp. baking powder
2 1/2 cups flour
2/3 cups chopped walnuts
Preheat oven to 350 degrees
Blend together the butter, sugar, and eggs until you achieve a smooth consistency. Next, stir in the extracts and then the dry ingredients. Once the flour and baking powder have been incorporated into the doug fold in the walnuts.
on a greased baking sheet shape the dough into a 2X16 oval. Bake for 20 min. then remove from oven and allow to cool 20 minuets before proceeding to next step.
With a serrated knife cut the oval on the diagonal into 1/2 inch slices. Lay the slices back on their side on the baking sheet and return to the oven for 16 more minuets flipping the cookies halfway through baking.
Cool cookies on wire rack and then dip or drizzle with white chocolate. These cookies have a good shelf life and can be stored for up to 3 weeks in an airtight or frozen for 2 months.