Have you ever had one of those individually wrapped, chocolate-striped biscotti that you can usually find in a coffee shop? They seem so tempting until you take your first bite and scratch up the roof of your mouth. Why are they so hard and sharp? I always end up needing to dip them in my coffee, not because it’s an enjoyable way to eat biscotti (because it totally can be) but because it’s necessary to soften those suckers up before consumption. That’s why homemade biscotti is such a good idea. All of the delicious, dip-able fun without destroying the roof of your mouth!
These biscotti were created out of ingredients that I happened to have in the house: maple syrup and pecans. I have to admit that I have never made biscotti before, so I was a little nervous about riffing on a recipe without a baseline. I made the decision to cut back slightly on the sugar found in most biscotti recipes and to replace it with the sweetness from the maple syrup. The result was pleasantly sweet without being overkill, and I’m happy to report that they were crisp without being too dry.
Maple Pecan Biscotti
Ingredients
2 c. all-purpose flour
1 1/2 tsp. baking powder
1/4 tsp. salt
1 stick (1/2 c.) unsalted butter, room temperature
1/2 c. granulated sugar
2 eggs
1/2 c. pure maple syrup
3/4 c. pecans, chopped
Instructions
Preheat the oven to 350 degrees Fahrenheit. Prepare a baking sheet with parchment paper.
Combine the flour, baking powder, and salt in a medium mixing bowl. Whisk to combine.
Add the butter and granulated sugar to the bowl of a mixer. Using the paddle attachment, cream the ingredients together over medium-high speed until lightened in color and fluffy, about 4 minutes.
Add one egg at a time, waiting until the first is fully incorporated before adding the second. Beat in the maple syrup. The dough will be slightly sticky.
Remove the bowl from the mixer and fold in the pecans with a spatula until evenly distributed.
Transfer the dough into a mound in the center of the baking sheet. Using a spatula, shape the dough into a log about 12-inches long and 3-inches wide. Bake for 40 minutes until the log has a light golden color. Remove from the oven and let cool for about 20 minutes.
Using a serrated knife, cut the log into 1/2-inch slices on the diagonal. Return the slices cut side down to the baking sheet and bake for an additional 20 minutes at 350 until crisp and golden. Cool and serve with your favorite cup of coffee or tea!
Notes
Add any additional notes here.
I will say that between the texture being just right and the sweetness being well balance with the subtle hint of maple was delicious!