Recipes

Rustic Pumpkin Biscotti

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I have never made biscotti before and I really wanted to give it a go.
I have heard from numerous people that it is ‘difficult‘ to make. I don’t think it’s actually difficult to make, more time consuming I’d say. I went through various recipes and came up with a version that I decided to try.
The biscotti was a huge success & turned out delicious! These pumpkin biscotti are nice and crunchy on the outside and are a tad softer and crumbier on the inside. Traditional biscotti is hard throughout but because I wanted them a bit softer I cut them into thicker slices. The combination of spices + pumpkin + drizzled white chocolate makes for a perfect Fall/Winter treat.
I will now add biscotti to our regular baking list. I’m excited to try a whole bunch of different versions!

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Ingredients
3 1/2 c. Flour
1 1/2 c. Brown Sugar
2 tsp. Baking Powder
1/2 tsp. Salt
2 tsp. Pumpkin Pie Spice (or an alternative: 1tsp cinnamon, 1/2tsp ginger, 1/4tsp cloves, 1/4tsp nutmeg)
1/2 c. Pure Pumpkin
2 lg. eggs lightly beaten
1 tbsp. Vanilla
2 tsp. Butter
1 1/4 c. Pecans or walnuts coarsely chopped
1/4 c. Melted white chocolate for drizzling or dipping (optional)

Preheat oven to 350.

Melt butter in a large skillet over medium heat, add nuts. Stir constantly until nuts are slightly browned. Remove from heat and cool completely.

Combine flour, brown sugar, baking powder, salt and pumpkin pie spice in a large bowl, stir well. In another bowl combine pumpkin puree, eggs and vanilla mixing well.

Slowly add pumpkin mixture to flour mixture, mixing until ingredients are moistened. Mixture will be very crumbly.

Knead or gently roll nuts into the dough mixture on a lightly floured surface. Divide into 2 portions. Roll portions into 2 2×10″ portions then place onto a slightly greased pan.

Bake logs whole for 24 minutes. Cool for 15 minutes then cut with a serrated knife diagonally into 1/2″ slices. (I made mine a little thicker)

Reduce oven to 300 then bake slices for 8 minutes.

Flip all of the pieces over and bake for another 7 minutes.
Remove from pan and place cookies onto a wire rack to cool.
Tip: be sure to have some space between the cookies as they can become soggy if touching.

Optional: When biscotti is completely cooled, melt chocolate chips in microwave at 15 second intervals until melted. Use a spoon to drizzle on top.
Note: Store in airtight container in the freezer for up to 2 weeks.

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Enjoy with a cup of hot coffee or tea. Oh my, they are so delicious!

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Happy Holidays!
Laura & Natasha xo

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