2 c All-purpose flour
1 ts Baking powder
1/4 ts Salt
1/4 c Butter; softened
1/2 c Granulated sugar
1/2 c Brown sugar, packed
2 Eggs
1 ts Maple extract
3/4 c Pecans; toasted
--finely chopped
Glaze:
1 c Powdered sugar
1 tb Butter; softened
1/2 ts Maple extract
4 ts Milk; to 5 teaspoons
Recipe by: CFA, Quick 'n Easy Home Cooking, Dec 1995 Preheat the oven to
350 degrees; 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 eggs one at a time and the maple extract,
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. 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. With a seratted knife, cut
each log diagonally into 3/8 to 1 1/2-inch 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. Penny Halsey (ATBN65B).
-----
|
