Maple Walnut Biscotti (a PopPop favorite)

My Dad loved biscotti.  When he was dying, medical professionals said that he could get angry as the tumor grew in his brain.  I can only recall 2 times when he was really upset and one time was over biscotti.  He really wanted us to make his favorite biscotti but we were too consumed with his care to make it.  A very kind friend made us a batch and he was thrilled.  I will always think of my dad when we have biscotti and also that kind friend.

This recipe comes to us from King Arthur.  I have made a few edits.  If you'd like to make some without walnuts, reduce the walnuts by half.  Toast them and leave them on the silpat. When you split the dough for shaping, put half the dough on a fresh clean silpat and put the other half directly on top of the walnuts.  I kind of smoosh the dough around to incorporate the walnuts.

Maple Walnut Biscotti (a PopPop favorite)
makes 20 biscotti

2 cups (227g) walnuts, coarsely chopped
2 large eggs
a little less than 1 cup (195g) granulated sugar
10-15g molasses (a good glug)
1/4 cup (78g) maple syrup
5 tablespoons (75g) butter, melted
2 1/2 cups (300g) King Arthur Unbleached All-Purpose Flour
2 teaspoons baking powder
1/2 teaspoon salt
maple syrup for brushing (optional)

Preheat the oven to 350°F. 

Place the walnuts in a single layer on a silpat (or parchment paper) lined cookie sheet and bake for 8 to 10 minutes, until light golden brown and fragrant. Remove from the oven and let cool on a rack.

In a large mixing bowl, beat together the eggs, sugar, molasses, and maple syrup. Add the melted butter and mix until smooth.

Stir in the baking powder, and salt until combined, then add flour and stir again, then add the nuts.

Divide the dough in half onto silpats/parchment paper and, using wet hands, shape each half into a rectangle about 12˝ long, 3˝ wide, and 1/2˝ thick. Optional, brush the tops with maple syrup.

Carefully transfer the baked logs to a cutting board and, using a serrated knife, cut the baked dough on a slight diagonal into 1/2˝-thick slices. Saw the knife back and forth instead of pressing down, to keep the cookies from crumbling.

Place the slices close together, standing upright on the baking sheet. Return to the oven and bake for another 20 to 25 minutes, until the sides begin to brown. Remove from the oven and let cool on the baking sheet on a rack.

Store airtight at room temperature; they'll stay good for weeks.

Bake for 25-30 minutes, until light golden brown and firmly set. Remove from the oven and let cool on the pan for 10 to 15 minutes.