Maple Macadamia Biscotti

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.