Pumpkin Biscotti
Source of Recipe
Marcy
List of Ingredients
Pumpkin Pie Biscotti With White Chocolate Glaze
Crisp, spicy, different. Save some for Thanksgiving gifts.
3/4 cup unsalted butter, melted or vegetable oil
1 1/2 cups light brown sugar, packed
1/2 cup white sugar
2 eggs
3/4 cup pumpkin puree
1 1/2 teaspoons pumpkin pie spice
1/2 teaspoon cinnamon
1/4 teaspoons cloves
3 1/2 - 4 1/2 cups all-purpose flour
2 teaspoons baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
White Chocolate Coating
1 1/2 cups chopped white chocolate, melted
Preheat oven to 350 F. Line a large baking sheet with parchment paper.
In a mixing bowl, with the paddle attachment, (or by hand) mix the oil, brown sugar, white sugar, eggs, and pumpkin puree together. Stir in spices, 3 1/2 cups of the flour, baking powder, baking soda, and salt. Stir in more flour as required to make a stiff but soft batter.
Using floured hands, spread dough out on the baking sheet into a log about 3 inches and 10-12 inches long.
Bake 35-50 minutes until the log is set and dry to the touch.
Cool well and lower oven temperature to 325 F.
Cut into diagonal cookies (about 30 pieces)
Place cookies back on sheet and bake to crisp up cookies, about 20-30 minutes.
Cool well. Smear white chocolate on one side of each cookie. Chill in the refrigerator to set.
Recipe
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