Sunday, April 14, 2013

Flour-free Maple Walnut Biscotti

I meant to get this recipe out to all of you much sooner than now, but as the French say, c'est la vie!

I made these delicious cookies for Passover and they were a perfect accompaniment to the more traditional Freda's sponge cake.
The biscotti are just the ticket with a morning espresso or a before-bed snack. I love that these biscotti are a little heavier than other recipes. When you hold it in your hand, you think, "now THIS is a cookie." A sturdy, New Jersey kind of cookie. The kind that'll stand up to an occasional coffee or milk dunking.

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!

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