October 13, 2012

Pumpkin Spiced Biscotti

Most of my friends know that I love drinking coffee and that I love to bake so I am always trying out new recipes that might go good with a hot cup of coffee. Biscotti is one of many great combinations. Did you know that Biscotti actually means "baked twice"?

I have made chocolate biscotti and vanilla biscotti but this was my first time making a pumpkin one. So first I did a little online searching to see how much pumpkin was needed or what was too much. Should I use pumpkin spice or other spices? I decided to take a few recipes and try my own way instead. I will be making these again, but this time I will add chopped pecans to it (didn't have any to try it out this time around).

Pumpkin Biscotti

3/4 cup pumpkin puree
2 eggs
1 TBS vanilla extract
1 cup brown sugar
3 cups flour
1 tsp cinnamon
1 tsp pumpkin pie spice
1 tsp baking powder
1/2 tsp baking soda
1/4 tsp salt
1/2 cup chopped pecans (not used in these pictures)

2 squares white chocolate
1 tsp pumpkin pie spice

Preheat oven to 350F and line your cookie sheet with parchment paper. This batter does not spread much but you will need a second cookie sheet after cutting the biscotti.

Sift your dry ingredients together in a bowl; set aside. Mix the pumpkin puree, eggs, brown sugar and vanilla until well incorporated. Slowly add your dry ingredient mixture in little by little; mix on low until all the flour is mixed in. Stir in the chopped pecans.

After baking for the first 25 minutes
 Your batter will be very sticky and thick after you have added all the flour. Divide the batter into 2 logs onto your cookie sheets.  Bake for 25 minutes. Remove and cool for 10 minutes. Then you will need to cut your biscotti. Turn your temperature down to 300 F before returning your biscotti back to the oven.

Bake for 10 minutes, pull out of oven and flip each piece. Return to oven and bake another 10 minutes. Your biscotti may still feel a little soft after the last 10 minutes but don't worry it will dry out more while they are cooling.

While your biscotti is cooling you can melt your white chocolate and stir in the pumpkin pie spice to get ready for drizzling. Your biscotti should be cool enough that your drizzle won't melt.
Drizzled with white chocolate
 Once the chocolate is set store them in an air tight container. Eat them with hot coffee or tea! Enjoy!

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