Maple Pecan Biscotti

IMG_7713_I FEEL LIKE I SHOULD HAVE BRANCHED OUT BUT I DID ANOTHER COOKIE RECIPE OK.

Usually I consume coffee like other people consume alcohol, sort of shot-by-shot (it’s actually unhealthy how fast I drink a hot cup of coffee). But once in a while I like to drink it slow like a distinguished old man, and during those times I like to have something to dunk in there. There are so many flavours of biscotti but I like to pick those that would compliment my coffee in case the cookie were to break off into my cup, which is why I settled on maple.

Plus, Canadian.

NOTE: In the original recipe, the pecans are chopped up and folded into the dough. I wasn’t sure I wanted to commit to chunks of pecan in every single cookie, so I opted to sprinkle them on top. If you’re going to put them in your cookie, you’ll want 2 cups pecans instead of 1/2 cup.

Ingredients:

  • 1/2 cup pecans, coarsely chopped
  • 2 large eggs
  • ½ cup white sugar
  • ½ cup packed light brown sugar
  • ¼ cup pure maple syrup
  • ½ teaspoon maple extract
  • ⅓ cup butter, melted
  • 2 ½ cups flour
  • 2 teaspoons baking powder
  • ½ teaspoon salt

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IMG_7692IMG_7695IMG_7696IMG_7697IMG_7708 Method:

Preheat oven to 350F. Lay out the pecans on a parchment-lined baking sheet and bake for 4-5 minutes until lightly toasted. Set aside.

In your stand mixer, combine the eggs, sugars, maple syrup and maple extract. Beat well.

Add melted butter and beat until smooth. Add the flour, baking powder and salt. Mix until just combined (God these directions get so redundant). If you’ve opted to use the pecans in the dough, you may fold them in now by hand.

*If your dough is too sticky to handle or seems more like a thick batter, sprinkle in a bit more flour until it is a smooth, pliable dough.

Split the dough in half and transfer to the baking sheet. Shape each half into a rectangle about 10 inches long, 4 inches wide and 1/2 inch thick. Leave several inches between the two rectangles as they will spread during baking. Smooth out the surface and sides of the rectangles with your fingers, as if you are spreading sunscreen on someone’s back.

Bake for 30 minutes. Remove from oven and let biscotti cool about 10 minutes. With a knife (not a spoon, or a fork, or a book) slice the biscotti lengthwise into 1/2 inch thick pieces. You can also slice those in half if you’re not trying to use your biscotti as a giant poking device. Keep the slices close together.

Bake another 20-25 minutes until lightly browned. Remove from oven and cool completely.

Top biscotti with white chocolate, frosting, or your own hand because you are already reaching for one. I drizzled mine with icing and sprinkled the tops with the chopped pecans.

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Recipe inspired by Cookie Monster Cooking

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