Maple Nut Passover Biscotti
Maple Nut Passover Biscotti

Maple Nut Passover Biscotti

Recipe Contest Entry By Linda WIen Murray, Tinton Falls, NJ

Maple Nut Passover Biscotti using Crown Maple Sugar and Dark Amber Syrup


1 3/4 cups matzo cake meal
3 TBSP potato starch
½ tsp. salt
2 large eggs, separated – room temperature
1 egg yolk – room temperature
¼ cup granulated sugar
½ cup light brown sugar
½ cup Crown maple sugar
6 oz. unsalted butter – room temperature
1 teaspoon vanilla
1 cup toasted and chopped walnuts or pecans
1 tsp. granulated sugar
½ cup confectioners’ sugar
2 TBSP Crown Maple Dark Amber Maple syrup
1-2 teaspoons hot water


1. Preheat the oven to 350°.

2. Strain together the matzo cake meal, potato starch and salt. Set aside.

3. Separate the eggs and set aside. Combine the sugars and set aside.

4. In the bowl of an electric mixer fitted with a paddle, mix the butter until blended. Add the sugars and beat until well blended and light, 2 minutes. Add in the 3 yolks , one at a time, beating between each addition. Scrape down the sides and add the vanilla and beat for 1 minute. Lower the mixer and add the dry ingredients in three additions, just until incorporated. Stir in the walnuts.

5. In a separate bowl, beat the egg whites until foamy. Continue beating and add the teaspoon of sugar. Beat until eggs hold a soft peak.

6. Cut egg whites into dry ingredients in three additions.

7. Separate the dough in half (14-15 oz each) and form into logs, each 2 x 15 “. Place on 2 parchment lined baking sheets. Bake for 18 minutes or until the top is set. Lower the oven to 325°.

8. Remove from the oven and let rest for 10 minutes. With a serrated knife, cut each log on a diagonal into 1/2 inch pieces. Lay the piece flat and bake for 14 minutes. Flip the biscotti and bake for an additional 12 minutes. Watch for burning.

9. Make the glaze while the biscotti are cooking. Combine the confectioners' sugar, maple syrup and water. The glaze should be thin enough to brush on the cookie.

10. Remove cookies from the oven and place on a cooling rack. Brush the cookies with glaze while still warm. Brush a second time. If any glaze is left, drizzle remaining glaze over the cookies with a fork. Let glaze dry before storing cookies.

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