• 1 cup unsalted butter, melted
• 1 cup white sugar
• ¾ cup brown sugar, firmly packed
• ¼ cup pure maple syrup
• 1 teaspoon pure maple extract
• 1 ½ teaspoons pure vanilla extract
• 3 eggs
• 4 - 4 /12 cups all-purpose flour
• ⅓ cup toasted pecans, finely ground
• 2 teaspoons baking powder
• ½ teaspoon salt
• ½ cup chopped toasted pecans

Maple Fondant Glaze

• 2 cups confectioners’ sugar
• ½ teaspoon maple extract
• Whipping cream, as required

Preheat oven to 350°F. Stack two baking sheets together and line the top one with parchment paper. Line a biscotti pan or an 8 by 11 inch rectangular pan (a brownie or pan used for squares is ideal) with parchment paper. Spray the pan (parchment lining as well) with non-stick cooking spray.

In a mixer bowl, hand whisk the butter with the white and brown sugar. Blend in the maple syrup, maple and vanilla extracts, and eggs. Fold in most of the flour, ground pecans, baking powder, salt and chopped pecans to make a thick batter. Spread or pat into pan.

Bake 40 minutes until set and seems firm to the touch; lower temperature to 325°F and bake another 15-20 minutes if biscotti seems not quite baked through; sides seem done but middle may seem ‘tender’. Remove and cool 30 minutes and then invert on a platter. Freeze one hour. Preheat oven to 325°F. Cut the biscotti into ½ inch sticks. Place on baking sheet and bake 15 minutes a side, turning once, to crisp biscotti.

Prepare the Maple Fondant by whisking all ingredients together to make a stiff fondant icing or glaze. Smear fondant on one side of each biscotto.