Maple Vanilla Biscotti

I love Biscotti and have several favorite recipes collected over the past few years. This is my version of one I found on the King Arthur website. My version used granulated Maple Syrup instead of sugar and Tahitian Vanilla. It will be especially good in the morning after my early morning session with puppy dog!!

Note: I had ordered and keep on hand both powdered and granulated Maple Syrup from the Vermont Country store as I am trying to use it and honey more in cooking. You may substitute granulated sugar as the original recipe requests.

It goes like this:

6 T. butter
2/3 C. granulated maple syrup
1/4 t. salt
1 t. Tahitian Vanilla (or 2 t. vanilla)
1 1/2 t. baking powder
2 large eggs
2 C. King Arthur Unbleached All-Purpose Flour

Preheat the oven to 350 degrees F. and lightly grease or use parchment paper on a large 19" x 13" baking pan,

Beat butter, granulated maple syrup powder, salt, vanilla, and baking powder until it is smooth. Beat in the eggs; the batter may look curdled. At low speed on your mixer add in the flour until you have a sticky dough.

Plop the dough onto the prepared baking sheet and shape into a 14"long x 2 1/2"wide x 3/4"thick log. Bake for 25 minutes.

After baking allow to cool in the pan for about 25 minutes and reduce the oven temp. to 325 degrees.

Dampen the log lightly with water using a spray bottle and you can cut more easily into 1/2" slices with a serrated knife.

Stand the slices back onto the backing sheet as in the picture and bake an additional 25-30 minutes until dry and golden. Cool and store in an airtight container.

The yield varies according to your cutting. I got a dozen and a half bars.