Saturday, October 2, 2010
Cookie Recipe #273 - Maple-Pecan Biscotti
The sweet maple flavor and crunchy pecans give this cookie a definite eat-more-than-one reputation.
Ingredients: 1/3 cup butter, softened, 1/2 cup granulated sugar, 2 teaspoons baking powder, 2 eggs, 1/4 cup maple syrup (I used the real thing made by my father-in-law), 1/2 teaspoon vanilla, 2 3/4 cups all-purpose flour, 1 cup chopped pecans, toasted (or untoasted), 1/3 cup finely chopped pecans, 1 1/4 cups powdered sugar, 5-6 tablespoons maple syrup.
Instructions: Preheat oven to 375 degrees. Grease or line a baking sheet with parchment paper; set aside. In a large mixing bowl, beat butter; add sugar and baking powder, mixing well. Beat in eggs, maple syrup, and vanilla until combined. Gradually mix in flour until thoroughly combined; stir in 1 cup pecans.
Divide dough in half. Shape each half into a 9-inch-long roll. Place rolls 4 inches apart on prepared baking sheet; flatten slightly. Sprinkle with the 1/3 cup pecans; press into tops of logs. Flatten to about 3 inches wide.
Bake in preheated 375 degree oven for 25-30 minutes or until a wooden toothpick inserted near center comes out clean. Cool on baking sheet for 1 hour.
Preheat oven to 325 degrees. Transfer rolls to a cutting surface. Use a serrated knife to cut each roll diagonally into 1/2-inch slices. Place slices, cut side down, on ungreased baking sheets. Bake in prheated 325 degree oven for 8 minutes. Remove from oven, turn slices over, and continue baking 8-10 minutes more or until dry and crisp (do not overbake). Transfer cookies to wire racks to cool.
Make drizzle: In a small bowl stir together powdered sugar and 1 tablespoon maple syrup. Stir in additional maple syrup to make drizzling consistency. Drizzle over cooled cookies and allow to harden.
Makes about 3 dozen cookies.
"Better Homes and Gardens Biggest Book of Cookies", Meredith Corporation, Des Moines, IA, 2003.