Maple Macadamia Biscotti -

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)

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, BWVB

02B. --