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Maple Biscotti With Walnuts
Source: dLife

A traditional Italian cookie with a New England twist of maple and walnuts.

Prep Time: 15 minutes
Cook Time: 45 minutes
Difficulty: Intermediate

Nutrition Facts

Makes 18 servings
Amount Per Serving
Calories 158.1
Total Carbs 29.1 g
Dietary Fiber 1.6 g
Sugars 5.4 g
Total Fat 3.2 g
Saturated Fat 0.4 g
Unsaturated Fat 1.6 g
Potassium 95.9 mg
Protein 5.3 g
Sodium 42.6 mg
Dietary Exchanges
1/2 Fat , 1/2 Meat , 1/2 Other Carbs , 1 1/2 Starch
See the Detailed Nutritional Analysis
Note: One or more ingredients from this recipe are not included in the nutritional analysis above. Either the ingredient is missing from our database or is listed as "optional" in the recipe.
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3 1/4 cup  Flour, white, unbleached, enriched
1 cup  cornmeal
1 tsp  low sodium baking powder
0 1/4 tsp  salt
2 each  eggs
0 1/2 cup  maple syrup
1 tsp  vanilla extract
0 1/2 cup  chopped walnuts
  1. Preheat the oven to 350 degrees F and prepare a baking sheet with a very light coating of oil.
  2. In a large mixing bowl, sift together the flour, cornmeal, baking powder, and salt. Lightly beat the eggs and add them to the flour mixture.
  3. Stir in the maple syrup, vanilla, and walnuts, mixing just until the dough is smooth.
  4. Using floured hands, scoop half of the dough out of the bowl and onto one side of the baking sheet. Shape the dough into a 15-inch log. Make a second log on the other side of the baking tray with the remaining dough. Space the logs at least 6 inches apart.
  5. Bake for 25 to 30 minutes, until the top of each biscotti log is firm. Remove them with a long spatula to a wire rack and cool for 10 to 15 minutes. Cut each log on a diagonal into about eighteen 1/2-inch-thick slices and place them, cut side down, on the baking sheet. Reduce the oven temperature to 325 degrees F and bake for 15 minutes.
  6. The biscotti might be slightly soft in the center, but they will harden as they cool. Allow them to cool completely.

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