Ever since making those delicious Maple Syrup Pancake Muffins earlier this week, I have been craving maple flavored treats like nobody’s business. A large stack of buttermilk pancakes and a double batch of Maple Cream Cookies later and I still couldn’t kick the craving!
That’s when I stumbled upon this recipe for maple pecan biscotti. A quick glance at the ingredients and I knew that they would totally fit the bill. Loaded with rich maple flavor and crunchy pecans, this twice-baked biscotti is perfect for dunking in your morning coffee. Because everyone SHOULD have cookies for breakfast!
Yield: about 3 dozen
2 1/4 cups all-purpose flour
1/2 teaspoon salt
1 1/2 teaspoons baking powder
1 teaspoon cinnamon
1/2 cup unsalted butter, softened
1/2 cup white sugar
1/2 cup light brown sugar, packed
1 teaspoon vanilla
1 teaspoon imitation Maple extract
1/2 cup chopped toasted pecans
1/4 cup melted white chocolate, for drizzling or dipping
Preheat the oven to 325°F. Line a baking sheet with parchment paper.
In a small bowl, whisk together flour, salt, baking powder and cinnamon; set aside.
In a stand mixer fitted with the paddle attachment, beat together the butter and sugars until combined, about 2 minutes. Add eggs, one at a time, beating well between each addition. Add vanilla and maple extract and beat until combined. Add the dry ingredients and mix on low until just combined. Stir in pecans.
On a lightly floured work surface, divide the dough in half. Shape each half into a 3x8 inch log. Set the logs lengthwise on the prepared baking sheet, evenly spacing them apart.
Bake until the logs are golden brown and slightly firm to the touch, about 30 minutes. Let the logs cool on the baking sheet for 10 minutes.
Transfer the logs to a cutting board. With a serrated bread knife, cut each log diagonally into slices ½ inch thick.
Place the cookies, cut sides up, in a single layer on the baking sheet. Bake until the biscotti are firm, about 15 minutes, flipping them midway through baking. Let cool completely.
Once the biscotti is completely cool, dip or drizzle with white chocolate and chopped pecans.
Recipe Note: The biscotti tastes best during the first few days, but will keep for up to a month in a sealed air-tight container.
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