• All-Purpose Maple Dough recipe
  • Butter (for pan)
  • 125 ml (1/2 cup) almonds, toasted and chopped
  • 30 ml (2 tbsp.) maple sugar flakes
Preparation time
10 minutes
Cooking time
1 hour 40 minutes
12 portions
  1. Pre-heat oven to 150°C (300°F).
  2. Butter a 22.5 cm (9 in) square pan and line with parchment paper. Set aside.
  3. Prepare the base recipe for All-Purpose Maple Dough and add the almonds to it.
  4. Spread dough in pan and sprinkle with maple sugar flakes.
  5. Bake 40 minutes or until top is golden and a toothpick inserted in the centre comes out clean.
  6. Remove from oven and allow to cool for 10 minutes.
  7. Reduce heat to 135°C (275°F).
  8. Use a knife to detach the baked dough from the sides of the pan. Lift out and invert onto a wooden board.
  9. Remove paper and allow to cool 15 minutes.
  10. Cut into pieces 2 cm (7/8 in) thick.
  11. Stand biscotti on their cut sides on a cookie sheet lined with parchment paper and bake 1 hour more. 
Additional information

These biscotti will keep, in an airtight container, for about 1 week in a cool, dry place, or 3 months in the freezer.