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*I used 2/3 cup brown sugar plus 1/3 cup palm sugar, but all brown
sugar should be quite fine.
based on "Elli's Rusks" from
Savory Way by Deborah Madison, another variation, when I was
thinking about Pecan Sandies but wanted biscotti too.
Preheat oven to 325°F. You will need lightly greased
cookie sheets if you do not have parchment or silicone liners.
cup unsalted butter
1 cup brown sugar*
1/2 cup buttermilk, or 1/2 cup milk plus about 2 teaspoons of
short grain brown rice
1 small stick cinnamon, crumbled
1/2 teaspoon mahleb seeds
1 inch vanilla bean, cut into 1/8 inch pieces
OR (if you don't mill your own
substitute 31/2 cups whole wheat pastry flour plus 1/2 cup
rice flour OR 4 cups
unbleached all purpose flour
PLUS 1 teaspoon ground mahleb
PLUS 2 teaspoons cinnamon PLUS 1 teaspoon vanilla extract (add
with the eggs)
1/2 teaspoon salt (omit if
using salted butter)
1/2 teaspoon baking soda
1 cup toasted pecans (no need
to chop them--the mixing will break some up a bit)
Whisk together the flours,
additional spices if not milled in, salt and soda.
Cream the butter and sugar together. Beat in the eggs
and vanilla (if using vanilla extract).
Stir in the flour mixture, and the nuts. Mix until
just holding together smoothly. It should be a
relatively stiff dough.
Form the dough into logs, about 1 1/2 to 2 inches across,
1/2 inch high, and as long as your
baking sheet is wide. Bake 40 minutes, then remove from
turn the oven temp down to 300°F.
Transfer each log carefully to a heat-resistant cutting
slice 1/2 inch thick (a really sharp serrated knife &
careful technique helps to minimize the crumbling as you
slice). Return to the oven laying flat for another
20 minutes, remove to a cooling rack, and let them cool
before storing in an airtight container.
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