There’s nothing like a hot cup of coffee on a chilly fall day (or hot tea, if it’s past 5:00 p.m.). And what goes better with a cup of joe? Biscotti – roasted pecan maple biscotti, that is.
Zack and I were sitting at the table on Sunday debating whether or not to go for a run (it was only slightly raining) or stay in our pajamas longer. We compromised by staying in and making cookies.
I was a liiiiiittle bitter that all the chocolate in the apartment was gone, save for a 1 lb. block of milk chocolate neither of us could decide what to do with. So instead of a chocolate or pumpkin-spiced flavored desert, we went with a different flavor still fitting for the season.
Think of all the fall scents that come to mind when you first see the leaves start to change color. Pumpkin Spice, Autumn Breeze, Apple Cider, Mulled Wine… How long under Maple & Pecan come to mind?
Perhaps for some this is more of a winter holiday scent. That’s fine – but if I can find a motive to make this flavor combination for more than just Christmas, I will. My coworkers will, too.
Currently, I’m still the only girl at the office. I work with seven other guys who are all at least 10 years older than me. They are great, and they love biscotti.
I brought these roasted pecan maple biscotti in one Tuesday, and by EOD Wednesday they were gone – we weren’t even at full staff either day. Biscotti turned out to be the best work snack (see my coffee statement above), and with the balanced nutty-and-sugary flavor, you can see why.
My coworker Doug jokingly called the biscotti “stale coffee cake” because of the crunchiness. While most biscotti, or cantucci as it was originally called, is twice baked, Zack and I decided to bake this batch three times to let the cookies bake on both sides equally.
While this may sound like over-kill (over-bake?), the end result was worth it. Additionally, the cookies still softened wonderfully when dipped in coffee.
The original biscotti also contains no yeast and no fat. We decided to use butter, because who wants to eat a cookie that doesn’t have butter? We also added maple syrup twice: once in the batter in place of some sugar and the second time when roasting the pecans.
Love autumn and biscotti? Share with us your favorite seasonal flavor or type of cookie you love to bake in the fall!
Baked with double maple flavor, these classic Italian cookies are best served with a hot cup of coffee or espresso.
Preheat the oven to 350 F. In a bowl, combine the pecans, 2 Tbs. maple syrup, and cinnamon. Spread evenly over a baking sheet lined with parchment paper and roast until the oven has finished preheating or until you can smell the nuts.
In a medium bowl, mix the flour, baking powder, and salt together. Set aside.
In a large bowl, combine the sugars, remaining 1/4 cup maple syrup, and butter. Add the eggs and vanilla extract, and mix. Slowly add in the dry mixture until the dough forms. Fold in the maple-roasted pecans.
Divide the dough in half. From the separated dough, form two long, flat logs on the same parchment-lined baking sheet used to roast the nuts. Each log should be about 1-1 1/2 inches high, 10 inches long and 4-6 inches wide. The dough will be a little sticky and not at all like bread dough – use wet hands to form the logs to help prevent sticking.
Bake the logs for 30 minutes. Remove from the oven and let cool for 3-5 minutes before slicing into slices 1/2 inch thick. You can cut these diagonally if you’d like, but it’s not necessary.
Turn the cookies onto their side and bake for another 10 minutes. Flip sides, and repeat. Finally, let cool for 5 minutes on the tray before moving them to a cooling rack. Store in an air-tight container for up to 1 week.