Pumpkin Biscotti Source: My Recipe Files Ingredients 2 1/2 cups of flour 1 cup of sugar 1 teaspoon of baking powder 1 teaspoon of cinnamon 1/2 teaspoon of nutmeg Pinch of ginger Pinch of cloves Pinch of salt 2 eggs 1/2 cup of pumpkin puree 1 teaspoon of vanilla extract Preheat oven to 350 degrees F. Sift together the flour, salt, sugar, baking powder, and spices into a large bowl. In another bowl, whisk together the eggs, pumpkin puree, and vanilla extract. Pour the pumpkin mixture into the flour mixture. Give it a rough stir to generally incorporate the ingredients, the dough will be crumbly. Flour your hands and a clean kitchen surface and lightly knead the dough. Lightly grease a baking sheet or line it with parchment paper. Form the dough into a large log, roughly about 15-20 inches by 6-7 inches. The loaves should be relatively flat, only about 1/2 inch high. Bake for 22-30 minutes at 350 degrees F, until the center is firm to the touch. (Feel free to also form two smaller logs for cute two-bite biscotti; just cut the baking time to 18-24 minutes.) Let biscotti cool for 15 minutes and then using a serrated knife cut into 1 inch wide pieces. Turn the oven to 300 degrees F and bake for an additional 15-20 minutes. Cool completely. Biscotti may be still a tad moist and chewy, so if you prefer it crisp let it sit uncovered overnight in a dry space. Serve and enjoy. Makes approximately 15 cookies. I like to dip this in a white chocolate, or almond bark melted with pumpkin pie spices added and a sprinkle of nutmeg at the very end, and let it set up before bagging and storing.
Posted on: Fri, 04 Oct 2013 08:09:12 +0000
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