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Maple Praline Biscotti




Source of Recipe


CFA, Quick 'n Easy Home Cooking, Dec 1995


Recipe Introduction


Because Biscotti keeps for up to three weeks, it's a great gift item. Wonderful to dip in coffee or tea. Once you've made it, you'll wonder why you waited so long to do so!


List of Ingredients




2 cups All-purpose flour
1 tsp. Baking powder
1/4 tsp. Salt
1/4 cup Butter; softened
1/2 cup Granulated sugar
1/2 cup Brown sugar, packed
2 Eggs
1 tsp. Maple extract
3/4 cup Pecans; toasted --finely chopped

Glaze:
1 cup Powdered sugar
1 Tbsp. Butter; softened
1/2 tsp. Maple extract
4 tsp. Milk; to 5 teaspoons

Recipe



Preheat the oven to 350 degrees F. Lightly grease a cookie sheet. In a small bowl, stir together the flour, baking powder and salt; set aside. In a mixer bowl, combine the butter, sugar and brown sugar. Beat on medium speed for 1 to 2 minutes until well mixed. Adding the maple extract and the eggs one at a time, continue beating for about 1 minute until smooth. By hand, stir in the pecans. Gently stir in the flour mixture just until the dough is blended. Divide the dough in half. On a lightly floured surface, roll and stretch each portion into a 12 x 1 1/2-inch smooth log. Place each log on the cookie sheet, about 3 inches apart. Press down slightly to make logs about 2 inches wide. Bake for 25 to 30 minutes, or until the logs begin to crack. Cool the logs for 15 to 20 minutes. Reduce the oven temperature to 300 degrees F. With a serrated knife, cut each log diagonally into 1/2 inch thick slices. Lay the slices, cut side down, on the cookie sheet. Bake, turning once, for 10 to 15 minutes, or until crisp and lightly golden brown on both sides. Place on cooling racks; cool completely.

Glaze: In a small mixing bowl, combine the powdered sugar, butter, maple extract and enough milk to reach glazing consistency. Beat on medium speed for 1 to 2 minutes until smooth. Dip the top edge of the cooled biscotti in the glaze. Place the dipped biscotti on waxed paper-lined cookie sheets. Refrigerate for about 1 hour until the glaze is hardened. Store in an airtight container.

Note: To toast pecans, spread evenly in a shallow baking pan. Bake at 350 degrees, stirring once, for 4 to 8 minutes, or until lightly browned. Cool completely.