Flour-free Maple Walnut Biscotti (Food52.com)
Makes about 3 dozen
- 4
- 3/4
- 3/4
- 1/2
- 1
- 1/2
- eggs (reserve 1 for egg wash)
- cups granulated sugar
- cups vegetable oil
- cup gingerale
- cup chopped walnuts
- teaspoon salt
- 1/4
- 1/4
- 2 1/2
- 1
- 1
- cup brown sugar
- cup maple syrup
- cups matzoh meal cake flour
- teaspoon vanilla extract
- tablespoon cinnamon
- Preheat oven to 350°F. Grease a baking sheet. Using a whisk attachment on an electric mixer, whip eggs and sugar until mixture becomes light and frothy. Add melted butter(or oil) , maple syrup, vanilla, cinnamon, and salt.
- Replace whisk attachment with paddle attachment: Add flour, baking power, (Note: omit baking powder for kosher version; add gingerale) and mix at low speed. Stir in walnuts so that nuts are combined in a sticky dough.
- Shape dough into 2 logs, each about 9 inches long, 2 inches wide. Place on baking sheet. Whisk the remain egg and lightly brush logs with egg wash. Optional: Mix chopped walnuts with about a tablespoon of cinnamon and sugar together and press into the center of each log. Drizzle with additional maple syrup.
- Bake 30 minutes or until lightly browned and set. Remove loaves from oven and let them cool until the logs are warm, about 10 minutes.
- Lower the oven temperature to 325°F. With a serrated knife, carefully cut into diagonal slices about ½-inch thick; dough will be slightly soft inside. Return slices in one layer to a cleaned baking sheet, and bake until crunchy.