Maple Blueberry Biscotti – A Canadian Classic with Real Maple Flavour

Maple Blueberry Biscotti – A Canadian Classic with Real Maple Flavour

Before Feeding a Crowd, when I was running my biscotti business, this maple blueberry biscotti quickly became one of my most popular flavors — and for good reason.

It has everything I love in a biscotti: a deep maple flavor layered from both maple sugar and syrup, bursts of sweet blueberries, and that classic crisp texture that makes biscotti so perfect with coffee.

It was also a favorite at home. My kids absolutely loved these, and they were often the first to disappear from the kitchen.

What makes this recipe special isn’t just the ingredients — it’s the technique behind it.

True biscotti are simple, but the details matter. When shaping the dough into logs, I keep my hands slightly damp and gently run them along the surface. This smooths the dough, prevents sticking, and creates that clean, even finish you see in bakery-style biscotti.

I also reserve an egg white to brush over the logs before baking. It gives the biscotti a light shine and allows toppings like nuts or coarse sugar to adhere beautifully — a small step that makes a big difference.

These are traditional biscotti — no butter, no oil — just crisp, well-balanced cookies made the way they were meant to be.

Why You’ll Love This Recipe

✔ Rich, layered maple flavor (not artificial tasting)
✔ Studded with sweet dried blueberries (or cranberries)
✔ Traditional biscotti texture — crisp but not too hard
✔ No butter or oil — authentic Italian-style biscotti
✔ Bakery-style finish with egg wash and optional toppings
✔ Perfect for gifting, holidays, or everyday baking

Ingredients

Biscotti Dough

• 4 large eggs + 1 egg yolk (reserve 1 egg white for brushing)

• 1 teaspoon vanilla extract

• ⅓ cup maple sugar

• ¼ cup pure maple syrup

• 1 teaspoon maple extract

• ¾ cup granulated sugar

• 5 cups all-purpose flour

• 2 teaspoons baking powder

• ¼ teaspoon baking soda

• ½ teaspoon salt

• ½ cup chopped hazelnuts

• ½ cup dried blueberries (or dried cranberries)

✨ Egg Wash

• 1 reserved egg white

• 1 teaspoon water

Optional:

• chopped nuts

• coarse sugar

Instructions

1. Preheat oven

Preheat oven to 350°F (175°C).
Line baking sheets with parchment paper.

2. Whip the eggs and sugars

In a large bowl, beat:

• eggs + egg yolk

• maple sugar

• granulated sugar

• maple syrup

• maple extract

• vanilla

Whip on medium-high speed for 4 to 5 minutes, until the mixture becomes light, thickened, and slightly airy.

3. Prepare dry ingredients

In a separate bowl, whisk together:

• flour

• baking powder

• baking soda

• salt

4. Add nuts and fruit

Before adding the dry ingredients, stir the hazelnuts and dried blueberries directly into the egg mixture.

5. Form the dough

Gradually add the dry ingredients to the wet mixture.

Mix on low speed (or by hand) until the dough:

• comes together

• begins to pull slightly away from the sides of the bowl

👉 The dough will be firm but slightly tacky.

6. Shape the logs

Divide the dough into 2 to 4 logs, depending on your baking sheets.

Using slightly damp hands, gently smooth the surface of each log.

7. Apply egg wash

Whisk the reserved egg white with 1 teaspoon water.

Brush over the tops of the logs.

If desired, sprinkle with:

• chopped nuts

• or coarse sugar

8. First bake

Bake for 15 to 20 minutes, until the logs are:

• lightly golden

• set on the outside

• still slightly soft when gently pressed

👉 Do not overbake at this stage.

9. Slice

Let cool for 10 minutes.

Using a serrated knife, slice into ¾–1 inch pieces.

10. Second bake

Reduce oven to 325°F (160°C).

Place biscotti cut-side down and bake:

• 10 minutes

• flip

• another 10 minutes

11. Cool

Let cool completely.

👉 Biscotti will continue to crisp as they cool.

Pro Tips (From My Biscotti Kitchen)

✔ Keep your hands slightly damp when shaping logs — it prevents sticking and creates a smooth finish

✔ Reserve the egg white for brushing — this gives biscotti a beautiful shine and helps toppings stick

✔ Start checking your first bake at 15 minutes — slightly underbaking is better than overbaking

✔ Use a serrated knife for clean slicing without crumbling

✔ Adjust second bake time for texture:

• slightly less = softer biscotti

• slightly longer = extra crisp

Serving Ideas

• With espresso or strong coffee

• Dipped in dark or white chocolate

• Alongside tea or herbal infusions

• As part of a homemade gift box

• Or with a glass of wine — perfect for dipping

Storage

• Room temperature: up to 2 weeks (airtight container)

• Freezer: up to 3 months

• Do not refrigerate — it softens the texture

Final Note

This recipe reflects how biscotti are meant to be made — simple, crisp, and built on technique. Once you understand the method, you can adapt it endlessly and make it your own.