Recipe: Maple Walnut Biscotti

There's no better partner for a hot cup of coffee than delicious homemade biscotti.  This recipe is lightly sweet and offers a nice touch of maple flavor.  Feel free to add a sprinkling of coarse white sparkling sugar or extra maple sugar to the top before the first bake if you would like it sweeter.   

If you would like to make this recipe without eggs, I always substitute with 1/2 cup of aquafaba (chickpea liquid) and it works perfectly.

One thing I've learned about biscotti, is that if you have a favorite family recipe, you can use that as your base and swap out the add-ins (walnuts in this recipe), extracts (maple in this recipe) and/or sugar (maple in this recipe).  So, if you would like to convert your favorite recipe to making it maple walnut instead of making a new recipe, swap out some or all of the sugar for maple sugar, swap out the extract for 1/4 tsp maple (or just add if it doesn't include an extract), and swap out the add-ins for chopped walnuts.  

I use this recipe as my base in making cranberry orange, cinnamon raisin, hazelnut-cappuccino, cherry pistachio, and cinnamon sugar biscotti.  All are so delicious!

Maple Walnut Biscotti

6 Tablespoons unsalted butter
2/3 cup maple sugar
1/4 teaspoon salt
1/4 teaspoon strong maple flavoring (extract)
1 1/2 teaspoons baking powder
2 large eggs (*see note above if looking for an egg alternative)
2 cups all-purpose flour
1 cup chopped walnuts

Preheat the oven to 350 degrees Fahrenheit.  Prepare a large baking sheet by either lining it with parchment or silpat, or lightly greasing it.

In a medium-sized bowl, beat butter, maple sugar, salt, maple flavoring, and baking powder until mixture is smooth and creamy.  Beat in the eggs.  Mixture may look "off"/curdled, this is normal.  Add in the flour and mix on low until almost completely incorporated.  Add walnuts and continue to mix on low until smooth.  (dough will be soft and sticky but should hold its shape)

Plop the dough onto the prepared baking sheet and divide in half.  With wet hands, shape each half into a 9 1/2" x 2" log that's approx. 3/4" tall.  

Bake for 25 minutes.  Remove from the oven.  Reduce oven temp. to 325 degrees Fahrenheit.

Spritz the top of the biscotti logs lightly with water using a spray bottle with room temp water (or dip your hands into a bowl and flick onto the surface of the biscotti).  This is to help soften the top so you can cut it into pieces more easily.  Let sit for 5 minutes.  Using a sharp knife or serrated knife cut into 1/2" - 3/4" slices, being careful to cut straight up and down.  

Line up the sliced biscotti, on edge/upright, onto the prepared baking pan.  Bake 25 minutes.  Remove from the oven and transfer to a rack to cool.  

Once cooled store at room temperature in an air-tight container. 


  1. Wow, I'll have to try sounds tasty and so easy! I'm looking for recipes like this to sell in my cottage foods shop (almost have it ready, I'll have to post about it, a little nervous-fingers crossed). I'm limited on what I can sell, but those would be ideal. I'll make a batch this weekend and see if I can try some different combinations...I'll call them Cobble Hill Farm Biscotti! Thanks for the inspiration and have a good weekend, Mary

  2. Awww...thanks so much Mary! Biscotti is indeed very easy and tasty! A cottage foods shop sounds so exciting - congratulations!!!! Wishing you a wonderful weekend as well. 😊

  3. Thanks for the good wishes...we'll see how it goes. I doubt we'll get oodles of customers, but we'll see. Anyway, in your "spare time" can you share the measurements to make your cinnamon-raisin and cranberry-orange recipes too? I didn't see them in your older posts (will check again) I just don't want to mess them up! Thanks a bunch. Mary

  4. Hi Mary - here are the measurements you asked for:

    Cinnamon Raisin - Swap the maple sugar with granulated sugar (same amount), omit the maple flavoring and instead use 1 teaspoon vanilla extract, add 2 teaspoons cinnamon when you mix the butter/sugar/salt etc., and swap walnuts for 1 cup raisins.

    Cranberry Orange - Swap the maple sugar with granulated sugar (same amount), omit the maple flavoring and instead use 1 teaspoon vanilla extract, add 2 Tablespoons orange juice and 1 Tablespoon grated orange rind (loosely measured, not packed) when you mix the butter/sugar/salt/etc., keep the walnuts (or swap with pistachios) and add (at the same time) 1 cup dried cranberries.

    Wishing you the best!

  5. Mary - one more thought: I sometimes dunk the cranberry orange biscotti into either white or dark chocolate. It adds a decadence perfect for the holidays. Hope this helps!!

  6. Staci - thank you so much, I know you're busy with the garden and business, I really do appreciate your time! And you're a mind reader...I absolutely LOVE the combination of orange and chocolate. Can't wait to make some, will let you know how they come out. Hope you're settled in and relaxing this Sunday's a lovely fall day here, hope for you both as well. Mary

  7. Mary - it's really no problem at all. Happy I could help. Yes, it was beautiful this weekend and we are enjoying the evening!! 😊


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