Maple Biscotti with Maple Syrup Icing

Maple Biscotti with Maple Syrup Icing

Adapted from King Arthur Flour
Makes 24 biscotti
Author Wendy Sondov


  • 6 tablespoons unsalted butter room temperature
  • 1/3 cup granulated sugar
  • 1/3 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
  • 1 cup King Arthur maple Flav-r-bites optional but recommended
  • **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.
  • 1 cup confectioner’s sugar
  • 4 tablespoons maple syrup
  • 3 tablespoons decorating sugar (I used 1 tablespoon each turbanado orange, gold


  1. Preheat oven to 350˚F. Line a baking sheet with parchment paper.
  2. In the bowl of an electric mixer, combine butter, sugar, (maple syrup if using), salt, vanilla extract, maple extract, and baking powder.
  3. Beat in eggs.
  4. Gradually add flour just until combined.
  5. Stir in Flav-r-bites.
  6. 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.
  7. Bake for 20-25 minutes or until golden brown.
  8. 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.
  9. Stand the biscotti on the baking sheet, close but not touching.
  10. Bake for an additional 15-20 at 325˚F, just until sliced sides of biscotti turn golden.
  11. Cool completely on a wire rack before icing.
  12. Icing: Place confectioner’s sugar in a medium bowl and add maple syrup 1 tablespoon at a time until desired consistency.
  13. Using a spoon to drizzle or a piping bag, add icing on the top of each biscotti.
  14. 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.
  15. Allow to dry completely (about 1-2 hours depending on humidity) before moving.
  16. Store in an airtight container at room temperature for at least 2 weeks.

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.