I made the biscotti over the weekend. I had chopped the walnuts into small pieces, poured about 1/4 cup of pure maple syrup, coated them, and baked these walnuts in a 350 degree oven for 15 minutes. The syrup was still a bit liquidy (I coated the nuts some more0 but as the nuts cooled the coating harden but not to a brittle level. After the biscotti were baked, cooled and the smell of maple permeating the kitchen, we all tasted the biscotti. I found that the walnuts were not hard but the syrup seemed to have softened them. The fmaily loved them. Unfortunately, they're gone already.
Thanks for a great recipe.
December 21, 2009 at 9:08am