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    Home » Recipes » Biscotti

    Maple Biscotti

    By Wendy Sondov · Published: Oct 15, 2014 · Modified: Jul 25, 2022 · This post may contain affiliate links · As an Amazon Associate I earn from qualifying purchases.

    Jump to Recipe Print Recipe

    Crunchy Maple Biscotti are the perfect side-kick to coffee, tea, or milk! The warm flavor of maple syrup shines in this munchable dunkable treat.

    Maple biscotti with zigzag icing and gold sugar.

    Why you'll love this recipe

    Biscotti are the ultimate travel cookie. They are meant to be dunking cookies, with a dry, crisp texture which enables the biscotti to stay fresh for a long time.

    Traditional Italian biscotti are very hard, as in "you could break your teeth" hard. They are meant to be dunked, not nibbled on their own.

    These biscotti are a “dunking optional” sort of biscotti, sturdy enough to hold up to dunking, but tender enough to be munched on independently.

    Biscotti made with dried fruit or jam (like Fig Jam Biscotti) often soften if stored more than two weeks, but most other biscotti (like Snickers Biscotti or Chocolate Espresso Biscotti) will stay fresh for up to a month.

    This recipe makes a long lasting cookie, ideal for care packages as well as cookie jars.

    The dough can be made with either maple sugar or maple syrup. The recipe includes directions for both.

    Maple sugar is made from 100% maple syrup and pours just like granulated sugar. Using maple syrup requires a little more flour and a short chilling time to accommodate the extra liquid in the dough.

    Closeup of the cut edge of a biscotti.

    Instructions

    This is an overview of the instructions. The full instructions are in the recipe card below.

    1. In the bowl of an electric mixer, combine butter, sugar, (maple syrup if using), salt, vanilla extract, maple extract, and baking powder. Beat in eggs. Gradually add flour just until combined.
    2. Place half of the dough onto a parchment lined baking sheet and, using your hands and a spatula, form the dough into a smooth log approximately 10”x 2” and about ¾” thick. If the dough is too sticky to handle easily, refrigerate for 15 minutes. Repeat with the other half of the dough. Leave at least 4” between loaves for spreading.
    3. Bake at 350 degrees F for 20-25 minutes or until golden brown.
    4. Allow dough logs to cool on the baking sheet for 10-20 minutes before slicing. Slice straight across the log, cutting about 12- ¾” thick biscotti from each log.
    5. Stand the biscotti on the baking sheet, close but not touching.
    6. Bake for an additional 15-20 at 325˚F, just until sliced sides of biscotti turn golden.

    Storage

    These biscotti cookies can be stored in an airtight container at room temperature for at least 2 weeks.

    Stack of cookies showing the decorative zigzag icing on top of each.

    Care package shipping tips

    The goals of sending a care package include the joy you get from sending your love in a box and the joy of the care package recipient when they open their care package and indulge in the contents.

    Getting the contents to their destination intact and as fresh and tasty as possible requires just a bit of know how. These are my five top tips for care package mailing success.

    • Choose your recipe wisely. Not all cookies are created equal. The best shipping cookies are sturdy and stay fresh at least five days.
    • NOTHING REQUIRING REFRIGERATION (NO CREAM CHEESE FROSTING) SHOULD BE SHIPPED. That may seem obvious to some people, but I have learned that it is not obvious to everyone.
    • When you pack there should be zero wiggle room. Cookies that wiggle while traveling do not arrive intact.
    • Gently shake your box before taping it up. If you hear something moving around, fix it.
    • Use whatever method is available to you to wrap the baked goods as air tight as possible. A vacuum sealer virtually ensures freshness, but not everyone has one. Double wrapping in plastic wrap or bags may be the next best option.
    • Never store soft and crunchy cookies in the same bag/container. The cookies will share the wealth of moisture and neither will have the right texture when they arrive.
    • Plastic wrap/bags do NOT keep out strong smells. If something mint flavored is in a package, let it fly solo or with other mint items, otherwise, everything will arrive minty whether you intended it or not.
    • The same advice goes for not including scented soaps or toiletries in the same box as baked goods. Axe, Brut, and Irish Spring are not meant to be cookie flavors.

    Biscotti on the edge of a white saucer next to a white mug.

    More biscotti recipes

    Love maple? Next time try these Cinnamon Maple Oatmeal Biscotti! These crunchy cookies make great breakfast biscotti.

    Black and White Biscotti are a delicious combination of vanilla and chocolate.

    Peanut Butter Chocolate Biscotti make great gifts. Marbling makes them beautiful and the flavors make them irresistable!

    Apple Cinnamon Biscotti are the perfect pairing for a hot cup of tea.

    Cookies and Cream Biscotti are extra good with chunks of chocolate sandwich cookies.

    Ready to bake? Join the free membership group to get new recipes and a newsletter delivered to your inbox! You can also stay in touch on Facebook, Pinterest, and Instagram. I’d love to stay in touch!

    Maple Biscotti with Maple Syrup Icing

    Maple Biscotti

    Sweet, fragrant maple cookies for munching and dunking.
    5 from 1 vote
    Print Rate
    Course: Dessert
    Cuisine: American
    Prep Time: 25 minutes
    Cook Time: 1 hour
    Total Time: 1 hour 25 minutes
    Servings: 24
    Calories: 125kcal
    Author: Wendy Sondov
    Adapted From: KingArthurFlour.com

    Ingredients

    • BISCOTTI INGREDIENTS:
    • 6 tablespoons unsalted butter room temperature
    • ⅓ cup granulated sugar
    • ⅓ cup maple sugar **see note below for using maple syrup instead
    • ¼ teaspoon salt
    • 1 teaspoon vanilla extract
    • ¼- ½ teaspoon maple flavoring
    • 1 ½ teaspoons baking powder
    • 2 large eggs
    • 2 cups all- purpose flour
    • **NOTE** for using maple syrup in the dough to replace maple sugar: add ¼ cup maple syrup grade B, use an additional ½ cup flour, and chill the dough in the refrigerator for about 30 minutes before shaping into logs to reduce stickiness.
    • ICING AND DECORATING INGREDIENTS:
    • 1 cup confectioner’s sugar
    • 4 tablespoons maple syrup
    • 3 tablespoons decorating sugar (I used 1 tablespoon each turbanado orange, gold

    Instructions

    • Preheat oven to 350˚F. Line a baking sheet with parchment paper.
    • In the bowl of an electric mixer, combine butter, sugar, (maple syrup if using), salt, vanilla extract, maple extract, and baking powder.
    • Beat in eggs.
    • Gradually add flour just until combined.
    • Place half of the dough onto the prepared baking sheet and, using your hands and a spatula, form the dough into a smooth log approximately 10”x 2” and about ¾” thick. If the dough is too sticky to handle easily, refrigerate for 15 minutes. Repeat with the other half of the dough. Allow at least 4” between loaves for spreading.
    • Bake for 20-25 minutes or until golden brown.
    • Allow dough logs to cool on the baking sheet for 10-20 minutes before slicing. Slice straight across the log, cutting about 12- ¾” thick biscotti from each log.
    • Stand the biscotti on the baking sheet, close but not touching.
    • Bake for an additional 15-20 at 325˚F, just until sliced sides of biscotti turn golden.
    • Cool completely on a wire rack before icing.
    • Icing: Place confectioner’s sugar in a medium bowl and add maple syrup 1 tablespoon at a time until desired consistency.
    • Using a spoon to drizzle or a piping bag, add icing on the top of each biscotti.
    • To add decorating sugar, immediately after icing each biscotti, hold over a bowl of decorating sugar, sprinkle the sugar to cover the wet icing. Gently tap excess sugar back into the bowl. Sprinkle each biscotti with decorating sugar before going on to the next.
    • Allow to dry completely (about 1-2 hours depending on humidity) before moving.
    • Store in an airtight container at room temperature for at least 2 weeks.

    Notes

    Packing tips
    Do not ice the biscotti if mailing to or from a hot location. Double wrap 2 or 3 biscotti in plastic wrap, cut sides together. Place bundles in an airtight container or zip lock bag.

    Nutrition

    Calories: 125kcal | Carbohydrates: 23g | Protein: 2g | Fat: 3g | Saturated Fat: 2g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 1g | Trans Fat: 0.1g | Cholesterol: 21mg | Sodium: 57mg | Potassium: 34mg | Fiber: 0.3g | Sugar: 14g | Vitamin A: 107IU | Calcium: 26mg | Iron: 1mg
    Tried this Recipe? Pin it for Later!Mention @TheMondayBox or tag #themondaybox!

    First Published: October 15, 2014. Last Updated: June 24, 2022. Updated for better readability and user experience.

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    Comments

    1. Abby

      April 18, 2016 at 10:48 am

      I too love biscotti... seems that club is bigger than I thought...LOL
      So Maple is one of my favorite flavors too and I had to read this twice because I couldn't believe that you used the flav-r-bites... I have a bag in my pantry !! I love King Arthur too... I've tried so many of their products over the years ...baked about a zillion cookies, brownies & cupcakes. I have to say I really like how you explain things, I know it makes it easier for the new or less experienced cooks. I'm very glad I found your site. If you get the chance you should try the little gummy bits (King Arthur ) in your muffins, my g'kids just love them. Now I'm off to make these amazing cookies.
      Thanks

      Reply
    2. Reeni (@cinnamonkitchn)

      October 25, 2014 at 5:34 pm

      I want to sink one of these into my hot tea right now! Maple is a lovely flavor for biscotti! Thanks for all your great tips - they'll come in handy for the holidays!

      Reply
      • themondaybox

        October 27, 2014 at 10:25 am

        Thanks, Reeni! I think the maple flavor is especially wonderful with tea....all sweet and fall-like. 🙂

        Reply
    3. Winnie

      October 25, 2014 at 12:20 pm

      I loooooooooooove biscotti 🙂 Never tried with maple though (but I do have a new bottle at home)
      These are great with a cup of hot tea/milk, perfect for this weather

      Reply
      • themondaybox

        October 27, 2014 at 10:23 am

        Winnie, we need to start an international biscotti lovers club! I was running to the kitchen to bake your pumpkin chocolate chip biscotti this morning!

        Reply
    4. BruCrew Life

      October 22, 2014 at 2:57 am

      I'm in love with this maple biscotti! 😉 So very perfect for this time of the year!

      Reply
      • themondaybox

        October 27, 2014 at 10:16 am

        Thanks, Jocelyn! Maple is my favorite fall flavor. (Just don't tell the pumpkin police.) 🙂

        Reply
    5. Ashley

      October 21, 2014 at 3:59 pm

      I absolutely love biscotti - and it's one of my favorite things to make when I'm shipping a treat! I'll take a few of these to dunk in my coffee please! 🙂

      Reply
      • themondaybox

        October 27, 2014 at 10:09 am

        Thanks, Ashley! I am a major biscotti enthusiast, so I was thrilled to find that several of the other #cookiemonth14 bloggers were also posting biscotti recipes in October. Each one is another opportunity for deliciousness! 🙂

        Reply
    6. themondaybox

      October 19, 2014 at 10:32 am

      Thank you! These biscotti smell and taste just like maple syrup!

      Reply
    7. Angi @ SchneiderPeeps

      October 17, 2014 at 5:17 pm

      I love biscotti dipped in coffee but I've never made it before. Those flav-r-bites are really interesting. Thanks for sharing.

      Reply
      • themondaybox

        October 19, 2014 at 10:37 am

        Biscotti are often intimidating but after making them just once, you will be amazed at how easy they are! Make dough-Bake dough in loaf-Slice loaf- Bake again- EAT and enjoy! I think that even with the two bakings, it is easier than scooping/rolling dozens of drop cookies! I was excited that King Arthur sent me the Flav-r-bites to try. They are an interesting baking ingredient.

        Reply
    8. chrisscheuer

      October 17, 2014 at 4:10 pm

      I think biscotti is so fun and this one looks amazing Wendy. I'm a big fan of anything caramel or maple.

      Reply
      • themondaybox

        October 19, 2014 at 10:33 am

        Thanks, Chris! Me too. Fall flavor is all about caramel and maple for me. 🙂

        Reply
    9. Kay @ The GO Mamas

      October 17, 2014 at 11:12 am

      If I make this recipe, my husband will fall deeper in love with me! He loves biscotti. I will be pinnng this, great recipe/

      Reply
      • themondaybox

        October 19, 2014 at 10:30 am

        Thanks, Kay! If I have discovered a way to make a husband fall deeper in love with his wife, I could make a fortune....or just hand them out like crazy and improve our world one biscotti at a time! 🙂 I hope your husband is thrilled with his biscotti and they work their magic. 😉

        Reply
    10. Pure Grace Farms

      October 17, 2014 at 6:55 am

      I have never tried Flav-r-bites before and now you have me curious. Your biscotti looks amazing. I bet the maple flavoring is out of this world. Would love to have a few to dunk in my coffee this morning. Yum!

      Reply
      • themondaybox

        October 19, 2014 at 10:28 am

        Thanks! I had never tried Flav-r-bites before this, Shari. They are an interesting way to add a bit more flavor to baked goods. In the case of these biscotti, I threw in all of the maple flavor possibilities so that maple was front and center! They are a delight with a cup of coffee (or WERE a delight, until we ate them all!).

        Reply
    11. Monica

      October 15, 2014 at 9:24 pm

      Okay, after reading this, I have this urge to buy some maple sugar and flavoring! : ) I'm glad you picked biscotti, which I am also a huge fan of. Have to admit I love the 'break your teeth' kind of biscotti but I am definitely in the minority and need to check out your recipe. I've never had maple biscotti but it's a wonderful idea! And biscotti really is a wonderful treat to send. Thinking about your care packages and all those cookies flying around makes me smile.

      Reply
      • Monica

        October 16, 2014 at 10:09 am

        Wendy, I just read this morning that Joy the Baker has a banana bread biscotti recipe (!) in her new book! We need to try that out! ; )

        Reply
        • themondaybox

          October 16, 2014 at 2:17 pm

          That is so funny, Monica. I pinned that banana bread biscotti to my Biscotti board this morning! Doesn't that sound good?! Agreed, we DO need to try that out! 😉

          Reply
      • themondaybox

        October 16, 2014 at 7:20 pm

        Until this week, I would have said that you and I are the only two members of the "I Love Biscotti" club, Monica. Biscotti is very underappreciated, I think. So many delicious variations and so easy to make. Suddenly this week, the blogosphere is full of biscotti possibilities! I would love to eat them all (as long as there are no nuts 🙂 ) I hope you will try this texture of biscotti for variety. I think it is both kid and adult friendly. Baking with maple is both delicious and a fabulous way to scent your entire house! 🙂

        Reply

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    I'm Wendy, a baker, care package maker, and smile creator. On The Monday Box you’ll find care package inspiration and recipes for delicious treats that make it easy for you to share home baked love. Let’s spread happiness, one cookie at a time!

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