Such a busy week I’ve been having catching up on things that have neglecting for a bit too long. First up was the cleaning of the office and all of the paperwork I no longer need for classes. I accumulated so much this semester so it was a relief to get rid of that. I recently was fortunate enough to receive a beautiful desk with a matching filing cabinet which was larger than the one I had; so I put that into place. I’m still working on my office/craft room that I mentioned in previous posts! I’ll be posting pictures soon with some simple tips that I am using to organize craft supplies and desk accessories. It is fast becoming a favorite place to write, craft, and relax! Fiona (the queen cat of the house) has been scoping out various sleeping places in the room as well.
Other little chores such as weeding out flowerbeds to make way for new flowers and plants plus I’ve planted some herbs. My husband built me some basic planters for outside that I am attempting to keep alive. My green thumb doesn’t last long, never really has but I do well with plants that don’t require much watering. The hot Georgia sun doesn’t help (me) either. I hung a beautiful Boston fern up on the porch and a wonderful mama bird has made it home for her soon-to-be babies. There goes the fern!
As I mentioned in the last post, Lemon Poppy Seed Scones, I have been in the baking mode and this time it’s with Maple Walnut Glazed Biscotti. Friends, this little cookie is so good that I hate that it’s almost gone! I’ve made biscottti before and this one is my favorite; though I’ve said that about all of them. Finding just a small amount of real maple syrup left in the bottle was the kick start for this cookie. There wasn’t nearly enough syrup to use on a stack of pancakes and I didn’t want to waste it.
This Maple Walnut Glazed Biscotti has white chocolate and is filled with white chocolate and is drizzled with a real maple syrup glaze that I have topped with chopped walnuts. Get your coffee or tea ready to dunk! Though, you do not need coffee or tea to eat these – they are yummy just for snacking.
Maple Walnut Glazed Biscotti
- ¼ tsp salt
- 1 ½ tsp baking powder
- 2 cups flour
- 6 tbsp butter I always use unsalted
- 2/3 cup sugar
- 1 tsp vanilla
- 2 eggs
- ½ cup white chocolate chips
For the glaze:
- 1 cup powdered sugar
- 2-3 tbsp milk
- 2 tbsp pure Maple syrup
- 1/3 cup chopped walnuts
To make the biscotti:
- Preheat oven to 350. Line a baking sheet with a silicon baking sheet or use parchment paper and set aside.
- In a small bowl, whisk together the salt, baking powder, and flour. Set aside.
- In the bowl of a stand mixer (or use a hand mixer), combine butter and sugar until creamy.
- Add in the vanilla, and eggs (one at a time). Beat well after each egg.
- Add in the flour, a little at a time, beating until mixture is smooth.
- By hand, stir in white chocolate chips.
- Lightly dust lined baking sheet with a small amount of flour. Transfer dough to baking sheet and shape into a log about 14 inches long and about 2 inches wide.
- Bake for 25 minutes. Remove from the oven and let stand for about 20 -25 minutes.
- About 5 minutes prior to cutting the biscotti log, gently brush with a sprinkle with water, be sure to reach the sides of the biscotti.
- Reduce oven temperature to 325.
- Patiently wait another 5 minutes before slicing biscotti into 3/4 inch slices.
- Stand biscotti upright and bake for 25 more minutes. Remove and let cool on baking sheet.
To make the glaze:
- Add the maple syrup to the powdered sugar in a small bowl. Stir with a whisk or fork until smooth.
- Slowly add milk one tablespoon at a time until the glaze is the consistency you desire. I like it more on the thick side.
- Pour glaze into a Ziploc bag and snip a small piece of the bottom corner off then drizzle glaze over cooled biscotti. While glaze is still wet, sprinkle the chopped walnuts over. Let the glaze set before storing.
You may also enjoy these Biscotti recipes: