- 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.
- Divide dough in half. If necessary, cover and chill for 1 hour or until easy to handle.
- Lightly grease a cookie sheet; set aside.
- 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.
- 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.
- 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.
- In a small mixing bowl stir together powdered sugar and 1 tablespoon of the maple syrup. Stir in remaining maple syrup (4 to 5 tablespoons) to make icing of drizzling consistency.
Nutrition Facts (Maple-Pecan Biscotti)
- Per serving:
- 172 kcal ,
- 7 g fat
- (2 g sat. fat ,
- 25 mg chol. ,
- 62 mg sodium ,
- 26 g carb. ,
- 1 g fiber ,
- 2 g pro.
ALR6400397DW 41 Days Ago
This is very different from the last time I made biscotti. First off, I don't believe the dough should be refrigerated. It was very very soft, and when it came out it was so hard I couldn't get it out until it warmed up for 45 mins. They baked ok, but crumbled apart when I sliced them. The last time I made biscotti, this did not happen and I got really long uniform slices. They are good, but do not taste of maple and I don't have any extract to add. I will try a different recipe next time.
Amy Pitcher 1490 Days Ago
Good, but not very 'maple-y'. I was using real maple syrup (amber). Felt compelled to add about a quarter teaspoon of maple extract. Turned out well!