Maple Macadamia 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. -----