Recipe: Maple spice biscotti

I haven’t baked anything in quite a long time, and I’ve been feeling the fall spirit lately (despite relatively warm weather), so I decided to make a cinnamon-spiced treat. Googling “spelt biscotti” led me to a vegan gingerbread version that sounded good (linked below). Since I didn’t have ground cloves or blackstrap molasses, I opted to go all in with the maple flavor, swapping in some more maple syrup and maple flavoring and upping the spices.

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The result were some crumbly but delicious cookies. I suspect they’re sweeter than intended, since maple syrup tastes quite a bit sweeter than blackstrap molasses, but they’re small, so it’s not too overwhelming if you wash one down with some tea.

Maple Spice Biscotti

Yield: 28-36 cookies

Adapted from Crystal Saltrelli.

2.25 c spelt flour
2-3 tsp ground cinnamon
1 tsp baking powder
1 tsp ground ginger
1/2 tsp baking soda
1/2 tsp ground cardamom
1/8 tsp ground nutmeg
2 Tbsp coconut oil or butter, melted
1/2 c + 2-3 Tbsp maple syrup
1 tsp vanilla extract
1 tsp maple extract

In a large bowl, combine the first 7 ingredients (flour through nutmeg). Whisk together and set aside. In another bowl, combine the oil/butter, maple syrup, and extracts. Mix until smooth.

Add the wet mixture to the dry mixture. Stir just until combined.

Let dough rest in the fridge for at least 1 hour (this helps the flavor develop and the dough to stiffen up a bit).

Preheat oven to 325 degrees F. Line a baking sheet with parchment paper.

Shape the dough into a log about 2 inches wide. The dough will be sticky. You may need to wet your fingers with water to avoid sticking.

Bake for 25-30 minutes or until firm to the touch. Remove from oven and reduce temperature to 300 degrees. Allow biscotti logs to cool for about 10 minutes.

Using a serrated knife or a pizza cutter, cut diagonally into 1/2 inch slices. Place cut sides down on baking sheet. Bake 15-20 more minutes or until lightly browned. Biscotti will harden more as they cool.

Enjoy on their own or dipped in tea, coffee, or hot chocolate (or cold milk). Store in an airtight container.

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