Sunday, April 14, 2013
Flour-free Maple Walnut Biscotti
I made these delicious cookies for Passover and they were a perfect accompaniment to the more traditional Freda's sponge cake.
From a posting on Food52, by way of Andrew Carmellini's Urban Italian cookbook, these cookies are all about flavor. Generous additions of maple syrup and brown sugar provide a little sweetness to the dough, while a mixture of chopped walnuts, cinnamon, adds crunch & texture to the biscotti tops.
Vivian Henoch, the Food52 author, wrote that the original recipe called for lemon zest and pistachios, which also sounds divine, but a little more dainty. Either way, get a load of these beauties next time you've got a hearty cookie craving.
Print, bake, eat!