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Preheat oven to 325 degrees. Lightly spray or oil a baking sheet, or line with parchment paper or a nonstick mat. In a medium mixing bowl, cream together maple syrup, hazelnut butter, and butter. Add eggs, vanilla, and hazelnut liqueur, if using, blending well. In a larger bowl, combine flours, Sucanat, baking powder and salt. Stir to blend. Make a well in the dry ingredients, add egg mixture, and mix until incorporated. Add nuts. (Knead by hand if necessary.)
On a lightly floured board, divide dough in half and roll into two 14-inch logs. Place logs on prepared sheet, then flatten to about 1 inch high. Bake for 25 minutes, or until loaves spring back when touched lightly. Remove from oven and let cool completely.
Reset oven to 300 degrees. If you have one, lay a heat-proof rack or a pizza screen on a baking sheet. Slice cookies on the diagonal, about 1/2-inch wide. Place slices flat on rack, screen or baking sheet and bake for 25 minutes. (If using a baking sheet alone, flip cookies over halfway through baking, for even browning.) Remove from oven and let cool on a rack.
Yield: about 36 biscotti
Per piece: 109 cal (41% from fat); 3g prot; 5g fat (1g sat sat); 15g carb; 55mg sod; 15mg chol; 1.8g fiber
Note from The Sugar Club: For variety, drizzle melted chocolate over these cookies. Melt 2 cups of chocolate pieces in the microwave on high for 1 minute. Stir and microwave for another 30 seconds if it isn't completely melted. Spread chocolate on cooled biscotti with a knife or drizzle melted chocolate over each with a fork.
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