Pecan and maple syrup biscotti by Sam Hoey
- Servings:
- approx 24
- Cooking time:
- 40 mins
These keep really well in a tin and are delicious with coffee!
Ingredients checklist
Nutritional values
| kCals | Fat | Saturated fat | Salt | Carbohydrates | Sugar | Fibre |
|---|---|---|---|---|---|---|
| Values shown are approximate. | ||||||
Method
Step 1
Preheat oven to 180°C/350°F/gas 4 and line two baking sheets. In a bowl sieve the flour and baking powder, add the salt and stir briefly.
Step 2
Beat butter and sugar until fluffy. Add the eggs and maple syrup and beat until combined. Tip in half the flour and stir.
Step 3
Then add the rest of the flour and pecans, you should have a sticky dough. On a lightly floured surface split the dough into two equal bits. Roll each into a log about 12 inches/30cm long and place on the baking sheet.
Step 4
Flatten slightly. Sprinkle with icing sugar. Bake for about 30 minutes until firm.
Step 5
Cool for about five minutes then place on a chopping board and cut into 3/4” slices on the diagonal. Place these cut side down on the baking sheet and bake again until crisp about 10 minutes. Cool.
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