Biscotti is the perfect complement to coffee or tea. For even more maple flavor, replace the melted chocolate with an icing of 1/2 cup confectioners’ sugar mixed with 2 tablespoons maple syrup. Lightly drizzle over the cookies and allow to set.
—SUSAN ROGERS BRATTLEBORO, VT
PREP: 30 MIN. • BAKE: 35 MIN. + COOLING • MAKES: 28 BISCOTTI
2 large eggs
1 large egg white
1/3 cup maple syrup
1/4 cup sugar
1 teaspoon vanilla extract
1 3/4 cups all-purpose flour
1/2 cup oat flour
1 teaspoon baking soda
1/2 cup chopped walnuts
1/2 cup dried cranberries
1/3 cup dark chocolate chips or white baking chips
1. In a small bowl, beat eggs, egg white, syrup, sugar and vanilla until blended. Combine the flours and baking soda; gradually add to egg mixture and mix well (dough will be sticky). Stir in walnuts and cranberries.
2. With floured hands, shape into two 10x2 1/2-in. rectangles on a parchment paper-lined baking sheet. Bake at 350° for 22-26 minutes or until set.
3. Reduce heat to 325°. Place pan on a wire rack. When cool enough to handle, transfer to a cutting board; cut diagonally with a serrated knife into 1/2-in. slices. Place cut side down on ungreased baking sheets. Bake for 9-11 minutes on each side or until golden brown. Remove to wire racks to cool.
4. In a microwave, melt chocolate chips; stir until smooth. Place biscotti on a waxed paper-lined baking sheet. Drizzle with chocolate; chill until set. Store in an airtight container.
NOTE As a substitute for 1/2 cup oat flour, process 1/2 cup plus 2 tablespoons quick-cooking or old-fashioned oats until finely ground.