Maple Macadamia Biscotti

---------- Recipe via Meal-Master (tm) v8.05

Title: Maple Macadamia Biscotti
Categories: Bakery, Biscotti
Yield: 48 Biscotti

3 1/4 c All-purpose flour
1 c Sugar
1 1/2 ts Baking powder
1/4 ts Salt
2 Eggs; whisked
2 tb Margarine; melted, cooked
1/4 c Unsweetened applesauce
1/4 c Pure maple syrup
1/2 ts Maple-flavored extract
1/2 c Macadamia nuts; chop (2 oz)
Milk

Combine flour, sugar, baking powder and salt in food processor;
process to combine.
In glass measuring cup, stir together remaining ingredients, except
nuts and milk. With machine running, add liquids to flour mixture; process
until just combined. Add nuts; pulse to distribute evenly. Transfer to an
oblong storage container; cover and chill several hours or overnight.
Invert container on flour-dusted board; remove dough. Cut dough in
half down the middle. With flour dusted hands, pat each half into a log
about 3 to 12 inches. Transfer to separate baking sheets that have been
coated with nonstick cooking spray. Brush tops lightly with milk.
Bake in preheated 350-degree oven 20 to 24 minutes, until firm and
light brown. Remove from oven, cool on pans 2 minutes. With two large
spatulas, transfer to cutting board; cool about 4 to 6 minutes longer.
Reduce oven to 325 degrees. Using gently sawing motion with serrated
knife, cut logs into 1/2-inch thick slices. Place cut side down on
ungreased baking sheet. Return to oven and bake 10 to 12 minutes per side,
until crisp and dry. Cool on wire racks,
Formatted by Mary Wilson, BWVB02B.

-----