"Life isn't about finding yourself, it's about creating yourself."
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Thursday, October 30, 2008

Pumpkin Biscotti

I was visiting a foodie friend's blog the other day & she had made Pumpkin Biscotti. I love pumpkin in just about anything so I had to give it a try. Twice! The first time I made it, I was out of all purpose flour & used bread flour instead. Guess it's no surprise to y'all that it came out wayyy to chewy, huh? *insert red face here* I tried to salvage it by slow-baking it but then it came out too hard...it was even too hard after dunking in coffee!

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!





Pumpkin Biscotti
Simply Recipes

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 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

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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!

6 comments:

HoneyB said...

Looks great Vinty!!

Art by Ronda Juniper Ray said...

Oh, my, this sounds YUMMY! White chocolate is my FAVORITE!!

Jan and Tom's Place said...

Well...you had me at Pumpkin and then BISCOTTI really got me!!!

I printed out the recipe this morning and already have a baked batch ~ that I've sampled ~ and are they EVER DELICIOUS!!!

Thanks for the recipe!!!

Jan

Ivory Spring said...

Hello Cami,

Thank you for visiting me... I love your blog too! :)

What a lovely recipe. I am going to have try that for my husband. He loves everything pumpkin! :)

MizSmoochieLips said...

Thanks for the recipe... now tell me... did you use dry-eraser for your message on the white platter?
*note to self: pick up dry-erasers!*
Happy All Hallows Eve!

Linda said...

Your biscotti is beautiful, Vinty. Love your decorations. I'm looking forward to your pumpkin recipes.