Maple Bacon Biscotti

Maple Bacon Biscotti for Vermont Sugarmakers Maple Open House Weekend 2015

Maple Bacon Biscotti for Vermont Sugarmakers Maple Open House Weekend 2015

It was Vermont Maple Open House this past weekend and I did a good amount of baking to share with local sugarmakers to sell alongside their products.  It was an honor to be invited to sell our farm goods such as eggs, honey, yarn & pies in their sugarshacks, sharing the stage with their maple syrup.

I made a bunch of Pearway to Heaven Pies with a Maple Pecan crumble topping and then brainstormed for a good biscotti recipe.  I thought I’d make a nice white chocolate biscotti with almonds and maple drizzle.  I made it.  It wasn’t good enough.

So the next morning I woke up with inspiration and set to creating this recipe that includes favorite breakfast flavors of bacon, maple, and oranges.  The almonds were for an added layer of texture and, you know, because they’re healthy.

You can definitely get away with these for breakfast with your coffee or tea, or your whatever. They’re not quite for the faint of heart, I am guessing, if you’re watching your cholesterol.

After I made these, and was very pleased, I moved onto Chocolate Espresso Whoopie Pies with Maple Cream Cheese filling…I’ll share that one soon.  They were also delicious.

3 3/4 cups all-purpose flour
1/2 cup finely chopped cooked bacon

1 3/4 cups demerara sugar
1 tbsp baking powder
1/2 tsp salt

3/4 cup chopped almonds

1 tbsp orange zest
6 eggs, beaten
6  Tbsp softened butter
1/4 tsp vanilla extract (or almond extract)

 

1 1/2 cups powdered sugar
3 Tbsp maple syrup
3 tsp milk

Preheat oven to 350˚F. In a large bowl, combine flour & finely minced bacon together, then add in sugar, baking powder, salt, almonds, and orange zest. Add the eggs, butter, and vanilla extract. Mix well with a spoon (or your hands). Divide the dough into 3 logs onto a 3 baking sheets, lined with parchment paper.  Form it (it is sticky!) into a rectangle about 3/4 inch thick. Bake for 20-25 minutes.

Remove from the oven, cool slightly, then slice into 1/2 inch wide pieces. Set the biscotti back onto the baking sheet, laying them on their sides. Bake for 10 to 20 more minutes, turning over halfway through. Finished cookies should be hard & crunchy. I set them out to cool before glazing them.  For the glaze, combine the powdered sugar, maple syrup, and milk. Drizzle over the cookies and let dry. They are more delicious the next day. But the smell will make you want them RIGHT AWAY!  Serve with hot coffee or tea.

Penny for your thoughts?