Ingredients
- 250g all-purpose flour
- 1 tsp baking powder
- 2 eggs
- 120ml Quebec maple syrup (amber)
- 1 tsp almond extract
- 100g whole unpeeled almonds
Method
- Whisk eggs, maple syrup, and almond extract; stir in flour, baking powder, and whole almonds.
- Shape dough into two flat logs on a lined baking sheet.
- Bake at 170°C (325°F) for 25 minutes; cool for 10 minutes.
- Slice logs diagonally into 1cm thick cookies.
- Arrange slices on the tray and bake again at 150°C (300°F) for 10-15 minutes until dry and crisp.
Conversion and rationale
Original sweetener (classic version): 150g granulated sugar
Conversion used: Replaced sugar with 120ml amber maple syrup. Lowered the second bake temperature to 150°C to prevent excessive browning of the syrup-soaked crumb.
Why Quebec maple syrup: Traditional Tuscan twice-baked biscotti gain a fantastic depth of flavor from maple syrup, allowing them to pair wonderfully with coffee or local cider.
General rule: 1 cup (250 ml) sugar ≈ 3/4 cup (180 ml) maple syrup; reduce liquids by 45–60 ml per cup of syrup and lower oven by 15 °C. Substitution calculator →