Recipes

[katkitty]

Pumpkin Biscotti


Ingredients

1 large egg
1/2 cup sugar
1/2 teaspoon baking powder
1/4 cup pumpkin puree
1/2 teaspoon cinnamon
1/4 teaspoon freshly grated nutmeg
pinch or more to taste of ginger
pinch or more to taste of cloves
1/8 teaspoon salt
1/2 teaspoon vanilla
1 1/4 cups flour
3 tablespoons pepitas, lightly toasted
4 ounces real white chocolate, chopped

Instructions

1. Preheat the oven to 350* and line a baking sheet with parchment paper or a silicone mat.

2. In a medium bowl, beat together with a whisk the egg, sugar and baking powder. Beat vigorously until the mixture turns pale yellow and falls back in ribbons on itself when you lift out the whisk.

3. Next, add the pumpkin puree, cinnamon, nutmeg, ginger, cloves, salt and vanilla. Continue whisking, aerating the mixture.

4. Finally, sprinkle the flour on top and fold it in with a spatula. Fold in the pepitas last.

5. Shape the dough into a flat log about 3" wide by 8" long using wet fingertips. Bake for 40 minutes, or until a toothpick inserted comes out clean.

6. Remove from the oven, turn the oven down to 300* and let rest for 15 minutes. Slice into 1/2" slices, place them back on the baking sheet and bake another 30 minutes, flipping them half-way through.

7. Let cool completely on a wire rack. When ready to serve, melt the white chocolate in a double boiler or in the microwave. Drizzle or Dip half of each biscotti into the white chocolate and let set before serving.

When making biscotti, the order of ingredients is important: be sure to beat the egg, sugar and baking powder alone before moving on to the next step.