{Recipe} Maple-Pecan Biscotti


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

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
  • 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.
Print Friendly and PDF
Posted on March 2, 2013 and filed under Recipe.