I tried this recipe from the book “Ricardo: Meals for Every Occasion”, by Ricardo Larrivée a Canadian celebrity cook/chef from Quebec. I personally enjoy his shows in Food Network Canada, but why I decided to buy the book was because of its design and photography. It is very Canadian in style and has interesting illustrated typography. Of course, it also has great recipes. I really like biscotti and this is one of my favourite because it is very good and easy to make.
- 1 cup Unbleached All-Purpose Flour
- 2/3 cup Granulated Maple Sugar
- 1/2 tsp. Baking Powder
- 1/4 cup Cold Unsalted Butter, cubed
- 1 Egg, lightly beaten
- 1/2 tsp. Vanilla Extract
- 1/2 cup Toasted Pecan Halves
- Milk for Brushing
- Preheat ovenn to 350°F (180°). Line a cookie sheet with parchment paper.
- In a medium bowl, combine flour, 1/2 cup maple sugar and baking powder. Add butter and use a pastry blender to cut butter into small pieces.
- Add egg and mix until a dough forms.
- Mix in toasted pecans and knead dough with hands.
- Shape dough into a 20 inch log and place onto baking sheet.
- Bake for 30 minutes and transfer it onto a cutting board.
- Let cool for 15 minutes. Brush with milk and dust with the remaining maple sugar.
- Using a sharp knife, cut diagonally in to 3/4 inch (2cm) slices.
- Arrange slices on the baking sheet and return to the oven for about 20 minutes. Let cool on a rack.
The maple sugar can be pricey to buy but I think it is worth getting because its sweetness is very different from regular granulated sugar — like maple syrup. The flavour of the maple is so delicious with the toasted pecans. I made these with Canadian organic maple sugar but you can use whatever you can find.