Gluten Free Fig Walnut Biscotti With Maple Icing Drizzle Recipes

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MAPLE WALNUT BISCOTTI



Maple Walnut Biscotti image

A not-too-sweet Canadian take on the classic Italian cookie.

Provided by JL

Categories     Desserts     Nut Dessert Recipes     Walnut Dessert Recipes

Time 1h20m

Yield 20

Number Of Ingredients 12

3 ½ cups all-purpose flour
1 teaspoon baking powder
½ teaspoon salt
½ cup butter, softened
½ cup white sugar
2 eggs
½ cup maple syrup
1 teaspoon maple extract
1 cup chopped walnuts
1 tablespoon melted butter
¼ cup maple syrup
¾ cup confectioners' sugar

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Line a baking sheet with parchment paper.
  • Sift together flour, baking powder, and salt together in a bowl.
  • Beat softened butter and sugar with an electric mixer in a large bowl until smooth. Beat one egg into butter mixture until completely blended, then beat in remaining egg, 1/2 cup maple syrup, and maple extract. Stir flour mixture into butter mixture just until dough forms; fold in walnuts until just combined.
  • Divide dough in half. Shape each portion of dough into a log the length of a baking sheet, and place on the prepared baking sheet. Flatten each log into a rectangle 3 inches wide and 1-inch tall.
  • Bake in the preheated oven until lightly browned on the bottom and slightly cracked on top, about 30 minutes. Remove from oven to cool for 15 minutes, but leave oven on.
  • Slice logs diagonally into 1/2-inch thick slices, and lay slices on their sides on the baking sheet.
  • Bake biscotti in the preheated oven until lightly browned and crisp on the outside, about 8 minutes. Remove from oven; cool for a few minutes.
  • Stir together 1 tablespoon melted butter and 1/4 cup maple syrup in a bowl. Stir confectioners' sugar into mixture gradually until smooth. Drizzle maple glaze lightly with a spoon over warm biscotti.

Nutrition Facts : Calories 239.2 calories, Carbohydrate 35 g, Cholesterol 32.3 mg, Fat 9.7 g, Fiber 1 g, Protein 3.8 g, SaturatedFat 3.8 g, Sodium 128 mg, Sugar 16.7 g

FIG AND WALNUT BISCOTTI



Fig and Walnut Biscotti image

Surprise! No butter or oil is used in these cookies that take two trips to the oven for their distinct texture.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Cookie Recipes

Yield Makes 30

Number Of Ingredients 11

1 cup whole-wheat flour (spooned and leveled)
3/4 cup all-purpose flour, (spooned and leveled)
3/4 cup packed dark-brown sugar
2 teaspoons baking powder
3/4 teaspoon coarse salt
3/4 teaspoon anise seed, chopped
3 large eggs
1 tablespoon finely grated orange zest (from 1 large orange)
1 cup coarsely chopped dried Calimyrna figs (6 ounces)
1 cup walnuts, toasted and roughly chopped
Nonstick cooking spray

Steps:

  • Preheat oven to 325 degrees. In a large bowl, whisk together flours, brown sugar, baking powder, salt, and anise. In a medium bowl, whisk eggs until they're pale yellow and hold a ribbon for 1 second when whisk is lifted, about 5 minutes. Whisk in zest.
  • Fold egg mixture into flour mixture until combined. Fold in figs and walnuts. Lightly spray a parchment-lined baking sheet with cooking spray. Divide dough in half on parchment. Spray hands with cooking spray; form each piece of dough into a 2 1/2-inch-wide log. Bake until dough is firm but gives slightly when pressed, about 25 minutes. Transfer sheet to a wire rack and let logs cool 10 minutes. Reduce oven temperature to 300 degrees.
  • Cut each log on the diagonal into 1/2-inch-thick slices; place slices, cut side up, on sheet. Bake 7 minutes, flip biscotti, and bake 7 minutes more. Transfer to a wire rack to cool completely.

Nutrition Facts : Calories 179 g, Fat 6 g, Fiber 2 g, Protein 4 g

MAPLE WALNUT BISCOTTI WITH MAPLE ICING



Maple Walnut Biscotti With Maple Icing image

Rich, nutty, iced maple walnut biscotti paired with a steaming mug of coffee is a classic New England favorite. I have made these biscotti with both maple extract and pure maple syrup and find that the extract lends a more robust maple flavor. If you'd rather use maple syrup, then start with 1/4 cup. You'll need to add a bit more flour, though, since the syrup will make it wetter. As for the icing, I prefer syrup. See: http://www.npr.org/2011/01/12/132838584/recipe-maple-walnut-biscotti-with-maple-icing

Provided by StevenHB

Categories     Dessert

Time 2h35m

Yield 36 biscotti

Number Of Ingredients 10

2 cups unsalted walnuts
1 cup granulated sugar
1 cup light brown sugar
1/2 teaspoon ground cinnamon
2 teaspoons baking powder
2 1/2 cups all-purpose flour
2 large eggs, plus 1 egg, lightly beaten, for brushing tops of loaves
3 tablespoons maple extract
1/2 cup confectioners' sugar
3 tablespoons maple syrup

Steps:

  • Position racks in the upper and lower thirds of the oven and preheat to 350 degrees. Line 2 large baking sheets with parchment paper.
  • Place walnuts in a single layer on a baking sheet and toast in the 350-degree oven for 10 minutes. Transfer to a cutting board and coarsely chop. Set aside.
  • In a large bowl, hand mix toasted walnuts, sugars, cinnamon, baking powder and flour.
  • In a small bowl, whisk eggs. Add maple extract and whisk until well blended. Add to the flour mixture. Stir a few times. Work the batter together with lightly floured hands. The mixture will be sticky, but persevere. Keep squeezing the batter with your hands, until a dough starts to form. Once the dough is firm, form a ball. Divide the ball into 4 equal pieces.
  • On a lightly floured surface, place one piece of dough, and using your hands, roll into a log shape that is approximately 8 inches long, 2 inches wide, and 3/4 of an inch high. If it's sticky, simply dust your palms with more flour. Repeat with remaining three pieces of dough. Place two logs per baking sheet. Brush loaves all over with 1 lightly beaten egg.
  • Bake for 40 minutes, rotating pans halfway through, or until the tops of the loaves are shiny and deep golden. Cool on a rack for about 20 minutes before slicing. Place a loaf on a cutting board. Using a large serrated knife, cut 3/4-inch-thick slices, either straight or on the diagonal. Use a sawing motion to prevent crumbling. Each loaf should yield 9 to 11 cookies. If the cookie is crumbling, then let it cool a few more minutes. Don't let it rest too long, however, or it could become too hard to slice.
  • Place slices on their sides back on to the baking sheets; place in the still warm oven with the temperature off and the door closed for 30 to 60 minutes. The longer they stay in the oven, the harder they will become. Remove from oven and cool completely before storing in an airtight container, preferably a tin, which helps keep them crisp. Stored properly, biscotti will last up to a month.
  • To make the maple icing, mix the confectioners' sugar and maple syrup in a small bowl and whisk briskly until the icing is smooth and opaque and clings to the back of a spoon. Taste. Add more maple syrup and/or confectioners' sugar, if desired.
  • Dip a teaspoon into the icing and drizzle the spoon back-and-forth over the biscotti. Allow to dry completely before storing. Store biscotti in an airtight container, preferably a tin, which helps keep them crisp. Place parchment paper or waxed paper between layers of cookies to protect the icing. Stored properly, these biscotti will last up to 2 weeks. After that, the icing may begin to appear chalky.
  • Consider drizzling with melted chocolate, if you'd like (chocolate omitted from the ingredients above).

Nutrition Facts : Calories 136.5, Fat 4.6, SaturatedFat 0.5, Cholesterol 10.3, Sodium 26.5, Carbohydrate 22.6, Fiber 0.7, Sugar 14.9, Protein 2.2

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