Pecan & Maple Syrup Biscotti, by Sam Hoey

Method

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.

Beat butter and sugar until fluffy. Add the eggs and maple syrup and beat until combined.

Tip in half the flour and stir. 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. Flatten slightly. Sprinkle with icing sugar. Bake for about 30 minutes until firm.

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.

Tip: They keep really well in a tin and are delicious with coffee!