Pumpkin Biscotti
Yield: 36 biscotti
Prep Time: 10 minutes
Cook Time: 1 hour
Chill Time: 30 minutes
Total Time: 1 hour 40 minutes
Ingredients:
2 cups (240 g) all purpose flour
2 ¼ teaspoons pumpkin pie spice, or 1 1/4 teaspoon cinnamon plus 1/2 teaspoon each nutmeg and ginger
1 teaspoon baking powder
½ teaspoon salt
4 tablespoons (57 g) unsalted butter, room temperature
¾ cup (150 g) granulated sugar
1 large egg, room temperature
½ cup (113 g) pumpkin purée
1 cup white chocolate melting wafers
2 Tbs mini chocolate chips
Directions:
In a medium bowl, whisk together flour, pumpkin pie spice, baking powder and salt. Set aside. In a separate larger bowl, beat butter, sugar, egg and pumpkin puree until combined (it’s okay if the butter doesn’t fully incorporate). Add half the flour mixture and mic until combined, then add remaining flour mixture and mix until dough is smooth.
Divide the dough into two pieces and place on a parchment-lined baking sheet. Shape dough into two 10-inch by 3-inch baking logs about 5 inches apart from each other. Place in the refrigerator to chill for 30 minutes.
Preheat oven to 350° F. Remove biscotti dough from the refrigerator and place it in the oven to bake for 25 to 30 minutes or until pale golden and the edges are set. Let the logs cool for only 10 minutes. Reduce oven temperature to 325° F.
Transfer logs to a cutting board and use a serrated knife to cut into 1/2-inch to 3/4-inch slices. Place slices cut side down back on parchment-lined baking sheet. Bake for 12 minutes, flip the biscotti over and bake for 12 more minutes. For crunchier biscotti, bake 15 minutes per side. Transfer biscotti to a wire rack to cool completely.
Place white chocolate melting wafers in a microwave-safe bowl. Heat for 1 minute on 50% power level, stopping to stir halfway through. Stir until smooth. Dip biscotti in the white chocolate and allow the excess chocolate to drip off before transferring to parchment paper. Add mini chocolate chips for the eyes and mouth if decorating.
Notes:
Pumpkin pie spice: Make your own or use 1 1/2 teaspoons cinnamon, 1/2 teaspoon ginger, 1/4 teaspoon nutmeg, 1/4 teaspoon allspice (or cloves).
Store biscotti in an airtight container or tin at room temperature for up to 2 weeks.
Freeze biscotti in an airtight container for up to 3 months. Defrost in the refrigerator before bringing to room temperature.
Expert Tips:
Biscotti is a pretty simple recipe, but there are some tricks to getting perfect biscotti. The baking time is crucial. After the first bake, the logs should be golden with the edges firm, but center soft. Let the logs cool for only 10 minutes before cutting. If the biscotti cools completely the cutting will be crumbly and not uniform. Use a serrated knife and cut in a sawing motion for nicely cut biscotti.
During the second bake, flip halfway through. If you like crunchier biscotti, this is the bake where you can bake the biscotti longer (up to 30 minutes, 15 minutes per side).
Nutritional Facts:
Serving: 1biscotti, Calories: 80kcal, Carbohydrates: 13g, Protein: 1g, Fat: 3g, Saturated Fat: 2g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 1g, Trans Fat: 1g, Cholesterol: 9mg, Sodium: 39mg, Potassium: 39mg, Fiber: 1g, Sugar: 7g, Vitamin A: 578IU, Vitamin C: 1mg, Calcium: 17mg, Iron: 1mg
Recipe courtesy of If You Give a Blonde a Kitchen.com