Tuesdays With Dorie: Maple and Chocolate Chip Biscotti

About a month ago, I was making a mental list of baked goods I have never made. Homemade marshmallows? Nope. Creme caramel? Nuh-uh. Biscotti? Never.

I knew I'd need to cross these items off my list at some point. I didn't know how quickly the last item would be crossed off, though.

Thanks to Gretchen of Canela & Comino, this week's Tuesdays With Dorie selection is, you guessed it, biscotti. Lenox Almond Biscotti, to be specific. Except in my case, it's totally devoid of any almonds or almond extract whatsoever. Sorry, Dorie! I bastardized your recipe!


Here's the thing: despite the fact that I really wanted to make biscotti, I don't really like biscotti. And I like almonds even less.

So I decided to make chocolate chip biscotti and maple biscotti. I paired the maple cookies with maple-cinnamon genmaicha green tea.

After making this recipe, I'm still not crazy about biscotti as a genre, particularly due to Dorie's whacky instructions, which resulted in teeny tiny cookies, not the lengthy biscotti that always look so gorgeous in jars in cafes. Still, I'm glad I made them. It was fun to experiment with different flavours. The maple was my favourite, since the sweetness of the icing made the biscotti much tastier.

Hopefully my forays into homemade marshmallows and creme caramel will be more successful.


You can find the recipe for the biscotti at Gretchen's blog. To see how other TWDers fared, check out the blog list. And the recipes for the maple icing and the tea are after the jump!

Genmaicha Tea

Maple Icing
1 cup icing sugar
1/2 tablespoon butter, softened
Pinch of salt
1/4 teaspoon vanilla
1/4 cup pure maple sugar

Place the icing sugar in a small bowl. Whisk in the other ingredients, adding more icing sugar if necessary.

Maple-Cinnamon Genmaicha (Green) Tea
Adapted from Green Tea by Mary Lou Heiss
Serves 1

1 tbsp. genmaicha leaves (roasted green tea and rice)
1/2 tbsp. maple syrup
1/2 cinnamon stick
1 cup boiling water

Combine maple syrup and cinnamon in a liquid cup measure. Steep for two minutes. Place genmaicha leaves in a tea pot, and pour water, maple syrup and cinnamon mixture over the leaves. Steep for another 2 minutes.

Strain into a mug and serve.