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Maple-Pecan Biscotti
Source: Better Homes and Gardens
Ingredients
1/3 cup butter, softened
1/2 cup granulated sugar
2 teaspoons baking powder
2 eggs
1/4 cup maple syrup
1/2 teaspoon vanilla
2-3/4 cups all-purpose flour
1 cup toasted chopped pecans
1/3 cup finely chopped pecans
1 recipe Maple Drizzle (see recipe below)
Directions
1. In a large mixing bowl beat butter with an electric mixer on medium to high
speed for 30 seconds. Add sugar and baking powder. Beat until combined, scraping
sides of bowl occasionally. Beat in eggs, maple syrup, and vanilla until
combined. Beat in as much of the flour as you can with the mixer. Using a wooden
spoon, stir in any remaining flour and the 1 cup toasted chopped pecans.
2. Divide dough in half. If necessary, cover and chill for 1 hour or until easy
to handle.
3. Lightly grease a cookie sheet; set aside.
4. Shape each half of dough into a 9-inch-long loaf. Place 4 inches apart on
prepared cookie sheet. Flatten loaves slightly. Sprinkle with the 1/3 cup finely
chopped pecans; press into tops of loaves. Flatten loaves to about 3 inches
wide.
5. Bake in a 375 degree F oven for 25 to 30 minutes or until a wooden toothpick
inserted near the center comes out clean. Cool loaves on cookie sheet on a wire
rack for 1 hour. Transfer to a cutting board. With a serrated knife, cut each
loaf diagonally into 1/2-inch-thick slices. Place slices, cut sides down, on an
ungreased cookie sheet.
6. Bake in a 325 degree F oven for 8 minutes. Turn slices over; bake for 8 to 10
minutes more or until dry and crisp. Transfer to a wire rack; cool. Drizzle with
Maple Drizzle. Makes about 24 cookies.
Maple Drizzle: In a small mixing bowl stir together 1-1/4 cups sifted powdered
sugar and 1 tablespoon maple syrup. Stir in additional maple syrup (4 to 5
tablespoons) to make icing of drizzling consistency.
Nutritional Information
Nutritional facts per serving
calories: 172, total fat: 7g, saturated fat: 2g, cholesterol: 25mg, sodium:
62mg, carbohydrate: 26g, fiber: 1g, protein: 2g
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