Biscotti- Pumpkin Pie
List of Ingredients
1/2 cup packed brown sugar
1/4 cup canola oil
1/4 cup canned pumpkin
1/4 cup maple syrup
2 eggs
2 1/2 cups all-purpose flour
1 teaspoon baking powder
1 1/2 teaspoons pumpkin pie spice
1/4 teaspoon baking soda
1/4 teaspoon salt.
Chocolate Coating (optional):
3/4 cup white chocolate chips
1/2 teaspoon pumpkin pie spice.
Recipe
Method: Preheat oven to 350 degrees. Beat brown sugar, oil, pumpkin, maple syrup and eggs in large mixing bowl until smooth.
In an 8-cup measure or medium bowl, mix together flour, baking powder, 11/2 teaspoons pumpkin pie spice, baking soda and salt. Stir into pumpkin mixture until well-combined.
Knead dough on a floured surface until smooth, about a minute. Divide dough in half and shape each half into a 10-by-3-inch rectangle on an ungreased cookie sheet. Bake 25 minutes or until toothpick inserted in center comes out clean. Cool on cookie sheet 15 minutes. Cut crosswise into 1/2-inch-thick slices. Turn slices cut sides down onto cookie sheet. Turn oven down to 300 degrees and bake sliced biscotti 10 to 15 minutes, turning once, until crisp and light brown. Immediately remove from cookie sheet to wire rack; cool completely.
Topping Method: Put white chocolate chips and 1/2 teaspoon pumpkin pie spice to a 1- or 2-cup glass measure. Microwave on low for 2 to 3 minutes or until chocolate is melted completely. Stir with a spoon after 2 minutes to check. Dip one end of each cookie into the chocolate until about 1/3 of the cookie is dipped in chocolate. Use the edge of the measuring cup to skim off excess chocolate. Place cookies on a sheet of waxed paper to harden the chocolate.
From Erie Times News
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