Ingredients and Weight:
- All-purpose flour: 1 1/2 cups (180 grams)
- Baking powder: 2 teaspoons (8 grams)
- Salt: 1/2 teaspoon (2 grams)
- Unsalted butter, softened: 1/2 cup (113 grams)
- Granulated sugar: 1 cup (200 grams)
- Large eggs: 2
- Vanilla extract: 1 teaspoon (5 milliliters)
- Walnuts, chopped: 1 cup (120 grams)
- Maple extract: 1 teaspoon (5 milliliters)
Preparation Time:
15 minutes
Cooking Time:
30-35 minutes
Difficulty Level:
2 (Easy)
Preparation Method Steps:
- Preheat oven to 350°F (175°C). Line a baking sheet with parchment paper.
- In a medium bowl, whisk together the flour, baking powder, and salt.
- In a large bowl, cream together the softened butter and sugar until light and fluffy.
- Beat in the eggs one at a time, then stir in the vanilla extract.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
- Fold in the chopped walnuts.
- Divide the dough in half and shape each half into a log about 2 inches (5 centimeters) wide. Transfer the logs to the prepared baking sheet.
- Bake for 25-30 minutes, or until the biscotti are golden brown.
- Let the biscotti cool on the baking sheet for 10 minutes, then slice them diagonally into 1-inch (2.5-centimeter) pieces.
- Return the biscotti to the baking sheet and bake for 5-10 minutes longer, or until they are crispy.
- Let the biscotti cool completely before serving.
Nutritional Information:
- Calories: 160
- Fat: 8 grams
- Carbohydrates: 21 grams
- Protein: 4 grams
Dish Characteristics:
- Crunchy and flavorful
- Perfect for breakfast, lunch, or as a snack
- Can be served with coffee, tea, or milk
- Makes 8 servings
User Comments:
- "These biscotti are absolutely delicious! They're the perfect balance of crispy and chewy, and the maple walnut flavor is divine."
- "I love how easy these biscotti are to make. They're a great way to use up leftover walnuts."
- "These biscotti are a hit with my family and friends. I always have to double the recipe because they go so fast!"
Special Precautions and Tips:
- Be sure to slice the biscotti diagonally to create the classic "twice-baked" look.
- If you don't have maple extract, you can substitute vanilla extract instead.
- For a crunchier biscotti, bake them for a few minutes longer.
