I made pumpkin spice biscotti last year around this same time after a long day, and I remembered it being one of the most relaxing nights I’d had to myself in a while. After a long day at work the other day, I decided there was no better time to come home and duplicate my relaxing evening. This year, I opted for maple-walnut biscotti (you can find the original recipe here), and turned on Breakfast at Tiffany’s to watch while it was in the oven. Once they cooled, I cozied up on my couch, had some coffee and a biscotti, and was ready to call it a night.
Ingredients (makes about one dozen large biscotti)
2 cups walnuts, coarsely chopped, toasted
2 large eggs
1/2 c granulated sugar
1/2 c brown sugar, firmly packed
1/4 c pure maple syrup
1/4 to 1/2 teaspoon maple flavor, optional
1/3 cup butter, melted
2 1/2 c all purpose flour
2 tsp baking powder
1/2 tsp salt
Preheat oven to 350 degrees F. Line a baking sheet with parchment paper. Toast walnuts for about 10 minutes, until they have turned golden brown.
Beat together eggs, sugars, maple syrup, and maple flavor. Add melted butter, combine until smooth. Mix in flour, baking powder and salt. Add the nuts last, and combine well.
Place on a parchment lined baking sheet. Shape the dough into a rectangle (about 5″ wide, 12″ long, and 1″ thick). Using wet fingers, smooth the sides and top of the rectangle.
Bake the biscotti for 30 minutes at 350 degrees F. Remove from the oven and let cool for about 10 minutes (this will make cutting it easier). Cut them into 1″ thick slices, and place them back on the baking sheet (try to place them close together, balanced upright). Reduce oven temperature to 300 degrees F, and bake for 15-20 minutes, until sides have just started to turn a light golden brown.
Remove from oven and let cool. Drizzle with royal icing if desired.