Maple Walnut Crisps

Page 276

Cuisine: North American | Course Type: Cookies/Bars

(1 review)

Tags: cookies baking maple

Recipe Review

Maple-walnut always seems like a Dad flavor to me. When you go for ice cream, the kids order chocolate, vanilla, strawberry or some mixed flavor while Dads order maple-walnut or pistachio or something old-fashioned.

During a visit to the King Arthur store, I picked up some maple extract and was anxious to use it. The cookies themselves use both maple extract and maple syrup in addition to toasted walnuts.

The recipe says to flatten the cookies with a glass but the dough was much too crumbly and dry for that. Instead, I had to keep the cookies as balls. The dough didn't flatten or spread at all in the oven.

Basically, I ended up with cookie balls. Fortunately, the cookies have good maple and walnut flavor.

(1) useful  

Comments

Zosia - 18th June 2012
Next to chocolate, maple-walnut is my husband's favourite flavour. You've inspired me to make something with this combination.

Beth, do you normally use King Arthur Flour to make recipes from this book and their website? I use the (Canadian) flour that my grocery store stocks; I didn't think there would be that much of a difference but I've had mixed results with their recipes.....lots of dry baked goods.

BethNH - 18th June 2012
I use KA flour for everything. I know that it has a higher gluten content than many other flours but as it's all I ever use I don't know personally how that affects the final product.

Zosia - 18th June 2012
Thank you for the feedback Beth. I did a little research and found that Canadian flour protein/gluten content is even higher than KA. It's a wonder any of my baking turns out!

BethNH - 18th June 2012
That's interesting. It IS a wonder your baking turns out. Do you have access to other lower gluten flour?

Zosia - 19th June 2012
A lot of unfamiliar brands are popping up in my regular grocery stores and Costco that may be worth exploring or I suppose I could order from KA.

I do think, because of my successes, that most recipes aren't THAT sensitive to a ~1% difference in gluten content but this information does make me want to revisit some of the recipes from the KA website I've tried that tasted very good but were a little dry. Perhaps mixing in some cake flour to lower the protein content or using bleached instead of unbleached flour may work.

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