Maple Sugar Cinnamon Biscotti

You all know that even though I live on the West Coast that I am a huge supporter of all things Midwest.  When I go back to visit my family I am always going to farmers markets to see all of the fresh products.  I didn’t get to make it back this past fall so my mom sent me something she knew I would love… maple sugar!!! I love ANYTHING maple and this is so great because it’s sugar made from pure maple syrup.  The Michigan company is called Harwood Heritage Gold and they sell online, at farmer’s markets in Northern Michigan, or at shops and farm stands throughout the state.  You can find a list on their website.

I get really excited when I hear about companies like Harwood Heritage Gold because it is an authentic company that does all of the work themselves to keep the integrity of the product.  The family owned company has history of tapping maple syrup from trees since the 1800s so needless to say they have perfected the process.  Maple syrup is as natural as you can get when it comes to sugar.  I love the idea of baking with it because it creates such a gourmet sweetness you can’t get from regular sugar.  You can use “maple sugar” interchangeably with regular sugar.  These biscotti are not the traditional crunchy cookie you are used to.  These have a good crunch on the outside, but because of the natural moisture in the sugar it creates a perfectly soft and chewy center.  The floral and rustic flavor of the maple makes these biscotti taste amazing.

Maple Sugar Biscotti

2 cups all-purpose unbleached flour

1/2 teaspoon cinnamon

1/2 teaspoon baking soda

1/2 baking powder

1/4 teaspoon kosher salt

1/2 cup unsalted butter, room temperature

1 cup maple sugar

1 egg, room temperature

2 teaspoons vanilla extract

How To

*Preheat your oven to 350 degrees

*Whisk together the flour, cinnamon, baking soda, baking powder, and salt

*In a bowl of a stand mixer (or with a hand-mixer) cream together the butter and sugar until light and fluffy

*Mix in the egg and vanilla until incorporated

*Slowly mix in the flour mixture until just combined

*The mixture will be slightly crumbly

*Line a baking sheet with parchment paper

*Divide the dough in half

*On the baking sheet shape the dough into two 2×12 inch logs (approximately)

*Be sure not to place them too close together because the dough will spread

*Bake for 25-27 minutes or until the middle is set

*Let the logs cool for 15-20 minutes

*Slice the logs on an angle into about 1 inch slices

*Place cut side down and bake for about 8-10 minutes

*If you like a crunchier cookie then bake for 10 minutes

*Allow to cool