Port Colborne, Ontario


Originally known as Gravelly Bay, Port Colborne dates from 1832  and was renamed after Sir John Colborne, a British war hero and the Lieutenant Governor of Upper Canada at the time of the opening of the new southern terminus of the First Welland Canal in 1833. Port Colborne is one of Canada's largest inland ports and is home to one of the original Dairy Queens. Drop in to shop, dine, stay or just enjoy the Lock 8 Gateway Park while watching lakers & salties pass through one of the longest canal locks in the world.

Maple Walnut Biscotti

1/2 c
1/2 c
2/3 c
1 tsp
1/2 tsp
1/4 salt
1 c
Maple Glaze:
1/2 c
3 tbsp
butter, softened
packed brown sugar
maple syrup
vanilla
eggs
all purpose flour
baking powder
baking soda
salt
walnuts, toasted, coarsely chopped
Maple Glaze:
icing sugar
maple syrup

In large bowl, using electric mixer, beat butter with brown sugar until fluffy. Beat in maple syrup and vanilla. Beat in eggs, 1 at a time. In separate large bowl, whisk together flour, baking powder, baking soda and salt; stir into butter mixture in 2 additions to form slightly sticky dough. Stir in walnuts. Divide dough in half. On lightly floured surface, roll each into a 12-inch long log. Place 3-inches apart on parchment paper-lined baking sheet. Press to flatten to 2 1/2-inches wide. Bake in 325°F oven for about 30 minutes or until light golden and firm to the touch. Let cool on pan on wire rack for 15 minutes. Transfer logs to cutting board; cut crosswise on slight diagonal into 1/2-inch thick slices. Stand slices up, 1-inch apart, on baking sheet. Bake in 300°Foven for about 30 minutes or until almost dry. Transfer to wire rack; let cool completely. In small bowl, whisk icing sugar with maple syrup. With cooled biscotti sitting side by side, drizzle glaze over tops. Separate slightly and let stand until set, about 15 minutes.
Recipe compliments of Foodland Ontario