Pumpkin Biscotti

Pumpkin Biscotti

• thepiggs 16 years ago
  
  
  http://www.elise.com/recipes/archives/006111pumpkin_biscotti.php
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• thepiggs 16 years ago said:
  
  Pumpkin Biscotti
  
  This recipe is adaptable and welcomes the addition of toasted pecans or dried cranberries. I sometimes like adding a bit of chopped white or dark chocolate as well, if I feel like spoiling myself just a little.
  
  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
  1 Preheat oven to 350°F. Sift together the flour, salt, sugar, baking powder, and spices into a large bowl.
  
  2 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.
  
  3 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 12-15 inches by 4-5 inches. Bake for 22 minutes at 350 F. (Feel free to also form two smaller logs for cute two-bite biscotti; just cut the baking time to 18 minutes.)
  
  4 Let biscotti cool for 15 minutes and then using a serrated knife cut into 1 inch long 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.
  
  
  
  
  http://www.elise.com/recipes/archives/006111pumpkin_biscotti.php
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