Tuesday, March 2, 2010

Maple Pecan Biscotti

These biscotti are the traditional shape and size, but they’re lighter and not as hard, so you can eat them without dunking in a beverage.


1/2 cup butter at room temperature
3/4 cup maple syrup
3 eggs
3 cups all purpose flour
1/2 teaspoon salt
2 teaspoons baking powder
1 cup pecans, finely chopped

Preheat oven to 375 degrees. Line two quarter-sheet pans with parchment paper.

In a small bowl, combine flour, salt, and baking soda and mix well.

In a separate large bowl, cream together butter and maple syrup with an electric hand mixer. Add eggs and beat well after each addition.

Add dry ingredients to wet, and mix until blended. Add nuts and mix until well incorporated.

Divide dough in half, and shape each half into a log about 12 inches long. The logs will spread and flatten as they bake, taking on the traditional biscotti shape. Place each long onto a separate quarter-sheet pan and bake on the center rack of the oven at 375 degrees for 20-25 minutes until lightly browned and firm.

Remove sheets from the oven and let cool slightly, until logs are cool enough to handle. With a serrated knife, slice logs into pieces about 1 inch thick. If the slices crumble, the logs are too hot. Give them a little more time to cool for easy slicing. Place slices cut side down, back onto the baking sheets. Return sheets to oven, and bake another 10-15 minutes, until they are lightly toasted on both sides.

Remove sheet from the oven and move slices to a rack to cool completely.
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