But teh flavor was great so I made it again after I got AP flour. This time dipping it in white chocolate because white chocolate & pumpkin go so well together. ;o)
Yummmm! Pumpkin Biscotti w/ Gingerbread Coffee ...I love fall!
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
1/2 cup of pumpkin purée
1 teaspoon of vanilla extract
Preheat oven to 350°F. Sift together the flour, salt, sugar, baking powder, and spices into a large bowl. In another bowl, whisk together the eggs, pumpkin purée, 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 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 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 find it easier to cut the biscotti w/out crumbles if you only let it cool enough to handle before cutting. (I use a potholder to hold onto it even!) It's much more likely to crumble if it's allowed to cool completely. Thanks for sharing the recipe Shelby!
For the month of November, I am going to feature a new pumpkin recipe, once a week. Some will be sweet & some will be savory. Come back & check them out!