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Maple Butterscotch Biscotti

Maple Butterscotch Biscotti

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I decided that this biscotti is like a native biscotti to my province and country, maple syrup being a staple in many households in Quebec and Canada and so wonderful. We do have our own sugar shack and so, I usually have plenty of the stuff available.

This biscotti it not traditional, but it ends up being a biscotti you will make over and over again for its fabulous flavors and surprisingly scrumptious taste. I hope some of you try it and let me know how it turns out!

Maple Butterscotch Biscotti


2 eggs

1 tsp. vanilla

½ c. maple syrup

¾ c. sugar

2 ½ c. flour

1 tsp. baking powder

½ tsp. salt

2/3 c. butterscotch Chipits

½ c. slivered almonds


1 c. icing sugar

2 tbsp. maple syrup

1 or 2 tsp. milk (or as needed)


Heat oven to 350° F.

Beat eggs with vanilla, sugar and maple syrup till light in color, app. 4 minutes. In separate bowl, combine flour, baking powder, salt, butterscotch Chipits and almonds.

Add to egg mixture and mix till well incorporated, about 2 minutes.

 Line a large cookie sheet with parchment paper, form two even logs, 12 by 3 inches wide and 1 inch thick.

Bake for 25 minutes.

Remove from the oven and let cool for 10 minutes.

Lower oven temperature to 325° F.

After 10 minutes slice the logs into half inch pieces and set on their sides on the same parchment lined cookie sheet.

Bake for 10 minutes, turn over and bake for another 10 minutes.

Let cool.

Mix all the ingredients for the glaze till silky, adding as much milk as your need, be careful not to add too much! Drizzle over the biscotti and wait till it sets.

Serve, share and enjoy!

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