Maple Walnut Biscotti King Arthur Flour Food

MAPLE WALNUT BISCOTTI

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.

MAPLE WALNUT BISCOTTI - KING ARTHUR FLOUR

Steps:

• Preheat the oven to 350°F Lightly grease a large baking sheet; or line with parchment.
• Toast the walnuts by spreading them in a single layer in a 9" x 13" (or similar size) pan, and baking in a preheated 350°F oven for 8 to 10 minutes, till they're a light golden brown.
• Beat together the eggs, sugars, maple syrup, and maple flavor, if you're using it.
• Add the melted butter, beating till smooth.
• Mix in the flour, baking powder, and salt, then the nuts.
• Divide the dough in half on a lightly greased or parchment-lined baking sheet.
• Using your fingers, shape each half into a rough 10" rectangle, about 4" wide and 1/2" thick. (Note: if dough is sticky sprinkle a little flour on the cutting board and on the dough to spread).
• Using your fingers or a bowl scraper, smooth the top and sides of the rectangles. Sprinkle the top of each rectangle with 1 tablespoon maple sugar, if desired.
• Bake the biscotti dough for 25-30 minutes. Remove from the oven, and cool for about 10 minutes; cooling the dough allows you to cut it more easily, with less crumbling.
• Use a sharp chef's knife to cut the baked dough, slightly on the diagonal, into generous 1/2"-thick slices. Place the slices close together on the prepared baking sheet. If you can balance them upright (rather than laying them flat), so much the better; you won't have to turn them during their second bake.
• Bake for about 15-20 minutes, till the biscotti's cut sides are beginning to brown. (note: I put two cookies sheets in the oven at the same time, rotating them halfway through at around 7 or 8 minutes) Remove them from the oven, and cool right on the baking sheet.

CLASSIC 100% WHOLE WHEAT BREAD

Steps:

• Mixing: I.
• In a large bowl, combine all of the ingredients and stir till the dough starts to leave the sides of the bowl.
• Transfer the dough to a lightly greased surface, oil your hands, and knead it for 6 to 8 minutes, or until it begins to become smooth and supple. (You may also knead this dough in an electric mixer or food processor, or in a bread machine programmed for "dough" or "manual.")
• Transfer the dough to a lightly greased bowl, cover the bowl, and allow the dough to rise till puffy though not necessarily doubled in bulk, about 60 minutes, depending on the warmth of your kitchen.
• Shaping:
• Transfer the dough to a lightly oiled work surface, and shape it into an 8-inch log.
• Place the log in a lightly greased 8 1/2 x 4 1/2-inch loaf pan, cover the pan loosely with lightly greased plastic wrap, and allow the bread to rise for about 1 hour, or until it's crowned about 1 inch above the edge of the pan. A finger pressed into the dough should leave a mark that rebounds slowly.
• Baking:
• Bake the bread in a preheated 350°F oven for about 40 minutes, tenting it lightly with aluminum foil after 20 minutes.
• Test it for doneness by removing it from the pan and thumping it on the bottom (it should sound hollow), or measuring its interior temperature with an instant-read thermometer (it should register 190°F at the center of the loaf).
• Remove the bread from the oven, and cool it on a wire rack before slicing. Store the bread in a plastic bag at room temperature.

MAPLE WALNUT BROWNIES

Steps:

• Preheat oven to 350°F Lightly grease an 8" square pan.
• Whisk together flour, salt, and baking powder; set aside.
• Melt butter and brown sugar together in the microwave or over a burner; remove from heat and stir in the syrup. Allow the mixture to cool to lukewarm (I let it sit for about an hour).
• Stir in the eggs one at a time, then the maple flavor.
• Stir in the dry ingredients, and finally the walnuts.
• Pour into prepared pan, and bake 25 minutes, just until the edges pull away from the sides of the pan. Remove from oven and cool before cutting and glazing.
• To make the glaze: Whisk all three ingredients together, adding more liquid if necessary to make a pourable glaze.

MAPLE BERRY PUDDING CAKE

Steps:

• Preheat oven to 350°F.
• First Layer:.
• Whisk together the flour, baking powder, salt and brown sugar in a large bowl.
• MIx together milk, syrup, egg, vanilla, maple flavor and melted butter in a medium bowl.
• Pour liquid mixture into dry ingredients, stirring until evenly moistened.
• Stir in berries and spread batter into an 8x8 or 9x9 baking dish.
• Second Layer:.
• Combine brown sugar, cornstarch and cinnamon in a bowl until thoroughly mixed. Sprinkle over the top of first layer.
• Place pan on middle rack in heated oven and slowly pour hot water over the batter.
• Bake for 45 minutes.
• *During baking the cake layer will rise to the top and a thin pudding layer will settle on the bottom.
• Remove from oven and serve warm from the pan with Cool Whip Lite, whipped cream or vanilla ice cream if desired.

MAPLE WALNUT BISCOTTI WITH MAPLE ICING

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).