Maple Macadamia Biscotti
Yield
1 batchPrep
25 minCook
35 minReady
1 hrsIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 3 ¼ | cups |
all-purpose flour
|
|
| 1 | cup |
sugar
|
|
| 1 ½ | teaspoons |
baking powder
|
|
| ¼ | teaspoon |
salt
|
|
| 2 | large |
eggs
whisked |
|
| 2 | tablespoons |
margarine
, cooked |
|
| ¼ | cup |
applesauce
unsweetened |
|
| ¼ | cup |
maple syrup
|
|
| ½ | teaspoon |
maple extract
|
* |
| ½ | cup |
macadamia nuts
chop |
*
|
| 1 | x |
milk
|
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 769 | ml |
all-purpose flour
|
|
| 237 | ml |
sugar
|
|
| 7.5 | ml |
baking powder
|
|
| 1.3 | ml |
salt
|
|
| 2 | large |
eggs
whisked |
|
| 3E+1 | ml |
margarine
, cooked |
|
| 59 | ml |
applesauce
unsweetened |
|
| 59 | ml |
maple syrup
|
|
| 2.5 | ml |
maple extract
|
* |
| 118 | ml |
macadamia nuts
chop |
*
|
| 1 | x |
milk
|
*
|
Directions
Combine flour, sugar, baking powder and salt in food processor; process to combine.
In glass measuring cup, stir together remaining ingredients, except nuts and milk.
With machine running, add liquids to flour mixture; process until just combined.
Add nuts; pulse to distribute evenly. Transfer to an oblong storage container; cover and chill several hours or overnight. Invert container on flour-dusted board; remove dough.
Cut dough in half down the middle. With flour dusted hands, pat each half into a log about 3 to 12 inches.
Transfer to separate baking sheets that have been coated with nonstick cooking spray.
Brush tops lightly with milk. Bake in preheated 350-degree oven 20 to 24 minutes, until firm and light brown.
Remove from oven, cool on pans 2 minutes. With two large spatulas, transfer to cutting board; cool about 4 to 6 minutes longer.
Reduce oven to 325℉ (160℃). Using gently sawing motion with serrated knife, cut logs into ½-inch thick slices. Place cut side down on ungreased baking sheet.
Return to oven and bake 10 to 12 minutes per side, until crisp and dry. Cool on wire racks.
