Saturday, January 16, 2010

Nuts for Maple Pecan Biscotti

Howdy, cupcake-ettes. I am alive and back to daily life. I made some goodies over Christmas break that I need to share so lets get started. I'm feeling lazy so this will be short.

Biscotti are a great holiday gift because they're easy and last forever-- they're already stale after all. Biscotti are also really easy to customize so I decided to make a maple pecan version for some gifts. I love maple flavored things, especially those maple leaf candies that are basically a solidified version of maple syrup. It's a quick and convenient way to acquire cavities.

Unfortunately maple is a pretty delicate flavor and these weren't as maple-y as I would have liked. I was going for more of a maple flavor explosion and I got more of a touch of maple. Regardless I was happy of the outcome. They were lightly sweet and nutty. I did try to add a maple glaze to up the maple explosion factor but whenever I added maple syrup to powdered sugar it tasted weirdly metallic. As if I had intended to make a maple flavored robot. Which was not what I was going for. So I skipped that and brushed the biscottis with maple syrup after they baked instead.

I didn't toast the pecans I added, mostly because I burned the first batch and was too lazy to toast another so I just added raw pecans. I'm sure they would be good with toasted pecans but the untoasted pecans were better than expected and added some chew. I love when my laziness pays off.


2 1/4 cups flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon table salt
¼ teaspoon cloves
1 teaspoon vanilla
1 teaspoon maple flavoring
1/4 cup granulated sugar
3/4 cup brown sugar
2 large eggs
¾ cup maple syrup


1. Sift first dry ingredients together in a small bowl.
2. Whisk sugar and eggs in a large bowl to a light lemon color; stir in vanilla extract, maple flavoring and maple syrup. Sift dry ingredients over egg mixture, then fold in until dough is just combined.
3. Adjust oven rack to middle position and heat oven to 350 degrees. Using floured hands, quickly stretch dough into a rough 13-by-2-inch log, placing them on the cookie sheet. Pat dough shape to smooth it. Bake, turning pan once, until loaf is golden and just beginning to crack on top, about 35 minutes.
4. Cool the loaf for 10 minutes; lower oven temperature to 325 degrees. Cut each loaf diagonally into 3/8-inch slices with a serrated knife. Lay the slices about 1/2-inch apart on the cookie sheet, cut side up, and return them to the oven. Bake, turning over each cookie halfway through baking, until crisp and golden brown on both sides, about 15 minutes. Transfer biscotti to wire rack and cool completely. Brush tops with maple syrup and let dry. Biscotti can be stored in an airtight container for at least 1 month.

Laziness at peak level so that's all. Coming up: coconut cream pie, sticky toffee pudding.