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Maple Bourbon and White Chocolate Biscotti

Maple Bourbon and White Chocolate Biscotti

Perfect with a cup of tea or as a quick breakfast or snack, these delicious biscotti are bursting with delicious fall flavors!

YIELDS ABOUT 2 DOZEN COOKIES

  • 13 cup oil
  • 13 cup sugar
  • 14 cup brown sugar
  • 13 cup maple syrup
  • 2 eggs
  • 2 Tbsp bourbon
  • 1 tsp vanilla extract
  • 1 tsp baking soda
  • 1 tsp baking powder
  • 12 tsp cinnamon
  • 12 tsp sea salt
  • 213 cups flour
  • 1 cup white chocolate chips

Preheat oven to 350°F (175°C). Line a baking sheet with parchment paper and set aside.

In a medium bowl, whisk together oil, sugar, brown sugar, maple syrup, eggs, and bourbon until combined. Add vanilla, baking soda, baking powder, cinnamon, and salt. Whisk to combine. Add flour and stir gently until a dough forms. Stir in white chocolate chips.

Divide mixture in two and form each half into a long, thin log on the prepared baking pans. (Leave plenty of room between the logs for spreading.) Bake for 30 minutes, until firm.

Remove from oven and let sit until cool enough to handle, then cut into slices about 34-inch (2-cm) thick. Place slices, cut side down, back on the baking pan (you may need a second pan to fit everything). Bake for 10 minutes, then turn over and bake for an additional 10–12 minutes, until cookies are hardened. Plan Ahead: Cookies can be frozen in an airtight container or bag.

(Originally featured in Family Table, Issue 708)

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