{Recipe} Maple-Pecan Biscotti

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My weekends are usually not too exciting. We don't like going out much and after long workdays, sitting at home and relaxing is typically an ideal way to spend a few days. We clean, cook, watch tv and generally do nothing. One thing that our weekends usually involve is lots and lots of coffee. So, a few weeks ago while drinking yet another cup of perfectly brewed French Press coffee, and wishing for something sweet to go with it, I realized that I have never made biscotti. Suddenly I decided to remedy the situation and went to look for a suitable recipe in my cookbooks. After about 30 minutes of searching I stumbled upon a perfect biscotti recipe in a book that I have never used and thought of giving away. A cookbook by a French-Canadian author Ricardo Lariveé called Meals for Every Occasion. Surprisingly I had all the ingredients including Maple Sugar, so I got to making these beauties right away. I made a few tiny adjustments, so here's the recipe that I followed.

For about 20 biscotti

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All purpose flour - 1 cup
Maple sugar - 1/4 cup
Maple syrup - 3 tablespoons
Baking powder - 1/2 teaspoon
Cold, unsalted butter, cubed - 1/4 cup (1/2 stick)
Egg - 1
Vanilla extract - 1/2 teaspoon
Toasted pecans - 1/2 cup or little bit more
Milk for brushing
Maple sugar for sprinkling
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  • Preheat the oven to 350F (180C) and line a cookie sheet with parchment paper.
  • In a food processor combine the flour, maple sugar and baking powder.
  • Add the butter and pulse until the mixture resembles coarse sand.
  • Add the egg, vanilla, maple syrup and mix until just combined.
  • Place dough in a bowl and continue mixing with your hands, adding toasted pecans.
  • On a floured surface, shape the dough into a 12-inch log. Place the log on the baking sheet and bake for 30 minutes. Transfer to a cutting board.
  • Let cool for about 15 minutes. Brush with milk and dust with some  more maple sugar.
  • Using a very sharp bread knife, cut diagonally into 3/4-inch slices.
  • Arrange the slices on the baking sheet and return to the oven for about 20 minutes or until biscotti are crisp and golden-brown colour.
  • Let cool on a rack.
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Posted on March 2, 2013 and filed under Recipe.