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Cinnamon Hazelnut Biscotti

Cinnamon Hazelnut Biscotti and Pumpkin Spice coffee – I make this combo to give as a gift when a lady friend needs a pick me up – I buy cups and saucers (matching) at yard sales throughout the year and save them for gifting with these treats – the biscotti is perfect for dipping in the hot drink.

The photo is mine; the recipe was given to me by a college friend, 30 years ago.

I like to scrapbook my recipes that I make over and over. I laminate the pages or put in sleeves. I do not have this typed up as I just pull this sleeve out, and stand on my book stand when creating from it.


Apple Maple Walnut Biscotti

Apple Maple Walnut Biscotti

(crunchy on the outside and soft on the inside)

2 eggs

2/3 cup sugar

1/3 cup butter, melted

2/3 cup maple syrup

2 1/2 cups flour

1/2 Tbsp cinnamon

1/2 tsp nutmeg

2 tsp baking powder

1/2 tsp salt

2 cups chopped walnuts

1 cup dried apples

Preheat oven to 325 F Coat a cookie sheet with non-stick spray or use cookie liner.

In a mixing bowl, vigorously beat together the eggs, sugar, melted butter, and maple syrup. Sift in the flour, cinnamon, nutmeg, baking powder, and salt. Mix well. Fold in the walnuts and dried apples.

Form the dough into a uniform cylinder the width of the cookie sheet. Flatten to 1 inch in height. Bake in the 325 F oven for 25 minutes. Remove from the oven, and let cool for about 10 minutes.

Reduce the oven temperature to 300 F.

Using a serrated knife, slice into 1/2-inch pieces. Bake the biscotti in the 300 F oven for 6 minutes on one side, then turn the biscotti over, and bake for 6 minutes on the other side.Makes about 24 or more biscotti based on how big you cut them

These are good on their own, and I decided to make a maple glaze to add to half of them. I like to add this glaze to Vermont Maple cookies. The jar in one of the photos shows how much is left from the recipe I will share. I store it in the fridge and use it on breads, rolls, cookies, muffins, etc.

Maple Glaze

1/2 cup butter, cubed

1 3/4 cups confectioners’ sugar

1/3 cup maple syrup

1/4 tsp maple flavoring

In a saucepan, melt butter over medium heat. Remove from heat. Gradually beat in the confectioners’ sugar, maple syrup and maple flavoring until smooth.

Drizzle over cookies, let dry completely. Store between pieces of waxed paper in airtight containers.

I use this glaze on Vermont Maple Cookies, Pumpkin chocolate chip cookies, biscotti, muffins and more.