You can make a small batch of Maple Walnut Biscotti in your air fryer in time for dessert or for a nice snack with your coffee or tea. The biscotti are crunchy, not tooth shattering, and they are lightly flavored with maple extract. Walnuts provide a nice contrast to the sweetness of the cookies as well as contributing extra crunch. The dough is quick to mix up, and you can air fry the cookies in about 30 minutes (total). The recipe makes only a small batch, so you won't have extra cookies about tempting you to just have one more.... The biscotti really are great "as is," and they make nice accompaniments to fresh fruit or ice cream. Enjoy!
Air Fryer Maple Walnut Biscotti -- Makes 12+
2 tablespoons of melted butter
1/4 cup of sugar
2 tablespoons of dark brown sugar
1/2 teaspoon of vanilla
1 large egg
1/2 teaspoon of maple extract
3/4 cup of flour
1/4 teaspoon of baking powder
1/8 teaspoon of salt
1/8 teaspoon of baking soda
1/8 teaspoon of cinnamon
1/2 cup of chopped walnuts
In a medium bowl, mix together well the butter, sugars, vanilla, egg, and maple extract. Stir in the flour, baking powder, salt, baking soda, cinnamon, and walnuts until mixed and you have a soft dough. Cut two pieces of baking parchment to fit your air fryer basket. Divide the dough between the two pieces of parchment and shape the dough into a log about 4 inches long on each piece of parchment. Sprinkle the top of the dough with a little extra sugar, if you'd like. Place one log-topped piece of parchment into your air fryer basket, put the basket into your air fryer, and air fry the log at 320 degrees for about 20 minutes or until puffed and a little firm. Remove the log from the air fryer and let it cool for a minute or two. With a very sharp knife--I use a ceramic chef's knife--cut the log, crosswise, into 6-8 slices. Turn the slices down flat on the parchment and return them on their parchment to the air fryer basket. Air fry the cut slices at 320 degrees for another 5-6 minutes and remove them from the air fryer basket to cool. The biscotti will crisp up as they cool/sit. Repeat the cooking/slicing/second cooking process with the second dough log.
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