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Pumpkin Biscotti




Source of Recipe


simply recipes






Recipe Introduction


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.





List of Ingredients



• 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
  






Instructions



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 15-20 inches by 6-7 inches. The loaves should be relatively flat, only about 1/2 inch high. Bake for 22-30 minutes at 350 F, until the center is firm to the touch. (Feel free to also form two smaller logs for cute two-bite biscotti; just cut the baking time to 18-24 minutes.)
   
4. Let biscotti cool for 15 minutes and then using a serrated knife cut into 1 inch wide pieces. Turn the oven to 300 F and bake for an additional 15-20 minutes. Cool completely.
   
5. 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.
   






Final Comments


Makes approximately 15 cookies