Maple-Walnut Biscotti

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Yield: about 3 dozen 4" to 6" biscotti

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Maple is such a cold-weather flavor, isn't it? Add toasted walnuts, and you have the perfect winter biscotti, just the ticket with a cup of hot cocoa or coffee.

Read our blog about these biscotti, with additional photos, at flourish.

Maple-Walnut Biscotti

star rating (20) rate this recipe »
Hands-on time:
Baking time:
Total time:
Yield: about 3 dozen 4" to 6" biscotti
Published: 12/15/2009


  • 2 cups walnuts, coarsely chopped, toasted
  • 2 large eggs
  • 1/2 cup granulated sugar
  • 1/2 cup brown sugar, firmly packed
  • 1/4 cup pure maple syrup
  • 1/4 to 1/2 teaspoon maple flavor, optional
  • 1/3 cup butter, melted
  • 2 1/2 cups King Arthur Unbleached All-Purpose Flour
  • 2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 2 tablespoons maple sugar, for topping; optional


see this recipe's blog »

1) Preheat the oven to 350°F. Lightly grease a large baking sheet; or line with parchment.

2) Toast the walnuts by spreading them in a single layer in a 9" x 13" (or similar size) pan, and baking in a preheated 350°F oven for 8 to 10 minutes, till they're a light golden brown.

3) Beat together the eggs, sugars, maple syrup, and maple flavor, if you're using it.

4) Add the melted butter, beating till smooth.

5) Mix in the flour, baking powder, and salt, then the nuts.

6) Divide the dough in half on a lightly greased or parchment-lined baking sheet.

7) Using your wet fingers, shape each half into a rough 10" rectangle, about 4" wide and 1/2" thick.

8) Using your wet fingers or a wet bowl scraper, smooth the top and sides of the rectangles. Sprinkle the top of each rectangle with 1 tablespoon maple sugar, if desired.

9) Bake the biscotti dough for 30 minutes. Remove from the oven, and cool for about 10 minutes; cooling the dough allows you to cut it more easily, with less crumbling.

10) Use a sharp chef's knife or serrated knife to cut the baked dough, slightly on the diagonal, into generous 1/2"-thick slices. Place the slices close together on the prepared baking sheet. If you can balance them upright (rather than laying them flat), so much the better; you won't have to turn them during their second bake.

11) Bake for about 20 to 25 minutes, till the biscotti's cut sides are beginning to brown. Remove them from the oven, and cool right on the baking sheet.

Yield: about 3 dozen 4" to 6" biscotti


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  • star rating 02/13/2015
  • Jlynn from RI
  • I made these yesterday, my first-ever attempt at biscotti, and they turned out exactly as promised. My baking skills are elementary at best so I found PJ Hamel's blog immensely helpful. In fact, if KAF ever put together a book made up entirely of blogs, with all the great photos and some of the more useful reviewer comments, I'd be first in line to buy it! Oh yes and to slice them, I used an offset bread knife (sold by KAF), which is long and thin enough to push straight down through the biscotti without sawing. No crumbling! Thanks for the recipe and the great tips in the blog.
    Jlynn, what a great idea to make the blog into a book! It would be a tantalizing coffee table book with all the photos, as well as being educational for bakers of all levels! I'd be the second to buy it after you! --Kye@KAF
  • star rating 02/01/2015
  • Judge from Berryman, MO
  • Wow is this good! This was my first biscotti and is still my favorite. Although I have followed the recipe exactly on occasion, I usually substitute one cup of black walnuts for the two of what my wife says "walnuts" means in a recipe. This is entirely a matter of taste.
  • star rating 12/10/2014
  • bettyisahomemaker from KAF Community
  • Wonderful! What a lovely biscotti. I do suggest utilizing this tip from another KAF biscotti recipe: right before slicing, spritz or lightly brush the biscotti with water. It helps minimize broken edges. I find that a large chef's knife and one swift rolling chop is better than sawing with a serrated knife.
  • star rating 11/27/2014
  • from
  • star rating 11/27/2014
  • Dave from Orion, Michigan
  • I make a lot of Biscotti, not for me, my mother. She loves this and I have to say I kind of like it also. I have yet to make anything from this site that didn't turn out great. Straight from the site no tweeks, mostly. This is quality from start to finish,
  • star rating 10/29/2014
  • Veronica from Santa Monica
  • First time making biscotti... This is a good and easy recipe. Just made 1/2 recipe as a test. Used hazelnuts and had no maple anything, so added half and half, so that dough got together. 2nd bake was for 20 min and mine got slightly burnt, while I thought my oven wasn't hot enough. I baked them on the lowest rack, so could this be the issue? I'll try different flavors, but for texture it's the best biscotti I've had. Thanks, KA!
    For most baking we always recommend baking on the middle rack. Biscotti are so delicious and for the most part so easy! I am glad you ventured out by trying something new! Elisabeth@KAF
  • star rating 02/02/2014
  • Grace from CA
  • We loved these biscotti! I used all brown sugar to enhance the flavor. When I ran out of walnuts I used pecans which were equally as good! I added pecan haves as I prefer to see the slices of nuts in the biscotti. As pecans are a softer nut than walnuts it was not a problem. I also used the chocolate ganache to coat a third of the biscotti. Everyone raved about the addition of the chocolate ganache. These recipe is a winner.
  • star rating 12/07/2013
  • acbenefiel from KAF Community
  • I didn't make these; my husband did. He'd never made biscotti before and, really, only makes bread and an occasional dish for dinner but saw this recipe while ordering some flours and thought it looked easy. They were perfect! Just the right amount of walnuts and maple flavoring and crispy the way I like them. This made a large batch and I've been having biscotti with my coffee the last 3 days. I'm encouraging him to make another batch or two to wrap as Christmas gifts for co-workers and neighbors. He was so happy with the ease of making a great-tasting biscotti that he's making the cherry-pistachio recipe today.
  • star rating 10/16/2013
  • k8tdid from KAF Community
  • Yummy! I used whole wheat pastry flour & all brown sugar because I was of out white sugar & added the maple flavoring. I like my biscotti big so this recipe made about 2 dozen. These are good & easy to make. Thanks KAF for another outstanding recipe!
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