Maple Pecan Biscotti
2 cups pecans, coarsely chopped and toasted
2 large eggs
1/2 cup of granulated sugar
1/2 cup of dark brown sugar, firmly packed
1/4 cup maple syrup
1 teaspoons, maple flavor (kingarthurflour.com)
1/3 cup unsalted butter, melted
2 1/2 cups unbleached flour
2 teaspoons baking powder
1/2 teaspoon salt
2 tablespoons maple sugar, for topping
Preheat oven to 350 degrees. Toast pecans by spreading them in a single layer on a baking sheet and baking for 10 minutes until golden brown.
Beat together the eggs, sugars, maple syrup and maple flavor.
Add melted butter, beating till smooth.
Mix in flour, baking powder, salt, then nuts.
Divide the dough in half on a sheet of wax paper. Place on parchment-lined 10x15 baking sheet. Using your wet fingers, shape each half into a rough 10" rectangle, about 4" wide and 1/2" thick. Smooth the top and sides of rectangles. Sprinkle the top of each rectangle with 1 teaspoon of maple sugar.
Bake the biscotti dough for 30 minutes at 350. Remove from the oven, and cool for 10 minutes; cooling the dough allows you to cut it more easily, with them crumbling.
Use a sharp chef's knife or serrated knife to cut the baked dough, slightly on the diagonal, into generous 1/2" thick slices. Place the slices close together on prepared baking sheet. If you can balance them upright, so much the better; you won't have to turn them during their second bake.
Bake 20-25 minutes until sides begin to brown. Makes 3 dozen 4-6" biscotti.
Glutten Free Pecan Meal Cookies
2 cups pecan meal
4 tbs of sugar
pinch of salt
1-stick - 8 tbs butter softened
Mix in a mixer or food processor
Form into log 1' high x 14' long. Wrap in wax paper
Cut into 28 - 1/2" slices. Bake on parchment, 350 degrees
Allow to cool before removing them from tray