Pecan and maple syrup biscotti by Sam Hoey

approx 24
Cooking time:
40 mins

These keep really well in a tin and are delicious with coffee!

Ingredients checklist

Nutritional values

The nutritional value of this recipe:
kCals Fat Saturated fat Salt Carbohydrates Sugar Fibre
Values shown are approximate.


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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