Pumpkin Biscotti

By sandycon

Ingredients

• 3 1/2 cups all-purpose flour
• 1 1/2 cups firmly packed brown sugar
• 2 teaspoon baking powder
• 1/2 teaspoon salt
• 2 teaspoon pumpkin pie spice
• 1/2 cup pumpkin puree
• 2 large eggs, lightly beaten
• 1 tablespoon vanilla paste (1 tablespoon vanilla extract will work fine)
• 2 tablespoons butter or margarine
• 1 1/4 cup nuts, coarsely chopped (I used pecans)
• white chocolate

Details

Servings 1
Adapted from mybakingaddiction.com

Preparation

Step 1

1. Preheat oven to 350°F.

2. Combine flour, brown sugar, baking powder, salt, and pumpkin pie spice in a large bowl; stir well. In another bowl, combine pumpkin, eggs, and vanilla, stirring well with a wire whisk. Slowly add pumpkin mixture to flour mixture, stirring until dry ingredients are moistened. (Mixture will be very crumbly; it will gradually become moist after stirring.)

3. Melt butter in a large skillet over medium heat; add nuts. Cook, stirring constantly, until nuts are browned. Remove from heat and cool completely.

4. Knead or gently stir cooled nuts into dough. Place dough on a lightly floured surface and divide into 2 portions. Lightly flour hands and shape each portion into a 2 x 10″ long log. Place logs 3″ apart on lightly greased cookie sheet. Bake for 24 minutes; cool logs 15 minutes. Reduce oven temperature to 300 F.

5. After some cooling, move a loaf to a cutting board and cut diagonally into 1/2″ thick pieces. Do the same to the other loaf. The interior of each biscotto should still be just a little moist (while the exterior is nice and hard). The crust of the loaf will probably be quite hard, so use a large serrated knife such as a bread knife for this job.

6. Place the biscotti with a cut side facing up on a half sheet pan and bake for 8 minutes. Remove the pan and flip all the biscotti over so the other cut side is now facing up. Bake for another 7 minutes. Set all the pieces on a wire rack to cool making sure that none of the biscotti are touching each other. If the biscotti are placed too close together, they could get a little soft or soggy as they cool.

7. Once the biscotti have fully cooled, they can be consumed as is, or white chocolate dipped. I opted for a simple white chocolate drizzle. I just melted some white chocolate chips, placed the melted chocolate in a zip top bag, cut a small opening in one corner and drizzled it across the biscotti.