Cereal and Seed Cookie Recipes - Maple Biscotti Recipe

Ingredients

• 1 2/3 cups/250 g bread flour

• 2/3 cup/100 g finely ground cornmeal

• 1 tsp baking powder

• 1/4 tsp salt

• 2 large eggs + 1 large egg yolk

• 1/2 tsp vanilla extract/essence

• 1 cup/100 g coarsely chopped pecans

• 1/2 cup/125 ml pure maple syrup

---

Method:

1. Preheat the oven to 350°F/180°C/gas 4. Butter two cookie sheets. Sift the flour, cornmeal, baking powder, and salt into a medium bowl.

2. Beat the eggs, egg yolk, and vanilla in a large bowl until frothy. Mix in the dry ingredients, pecans, and maple syrup until stiff.

3. Form into four logs about 1 inch (2.5 cm) in diameter and place 2 inches (5 cm) apart on the prepared cookie sheets, flattening them slightly.

4. Bake for 25-30 minutes, or until firm to the touch. Transfer to a cutting board to cool for 15 minutes.

5. Reduce the oven temperature to 300°F/150°C/gas 2. Cut on the diagonal into 1-inch (2-cm) slices.

6. Arrange the slices cut-side down on the cookie sheets and bake for 15-20 minutes, or until golden and toasted. Transfer to racks to cool.