Ever since North America’s indigenous people discovered the sweet sap of the maple tree, maple syrup has had a shining place in the baker’s kitchen. This recipe marries the heritage of pure maple syrup with sweet, toasted pecans. Buttery walnuts would also be perfect in this recipe.
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.
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.
© 2017 Marcy Goldman. All rights reserved.