Monday, November 8, 2010

Twice Baked

Pumpkin season is in full force and we just can't seem to get enough at our house. Last week I roasted a pumpkin as a wonderful side dish and yesterday morning we treated ourselves to the delicious pumpkin waffles I made in September. Before the season officially started, I made myself a mental list of everything I wanted to kiss with pumpkin this year and so far the list is well on it's way! I recently made some pumpkin biscotti to send in a few care packages and I could not be happier with how they turned out! Biscotti always seemed so difficult to me but my first attempt was more than a success and most importantly, my special recipients were raving about the little packages that showed up at their doorsteps! These would be great with morning coffee or a nighttime cappuccino after dinner. I added dried cranberries to half of this batch and I wished I had some white chocolate chunks on hand as well. Nuts, dark chocolate and even dried cherries would be great additions to this seasonal treat.

Pumpkin Biscotti
Recipe from Simply Recipes, Garrett McCord of Vanilla Garlic

2 1/2 cups flour
1 cup sugar
1 teaspoon baking powder
1 teaspoon cinnamon
1/2 teaspoon nutmeg
Pinch of ginger
Pinch of cloves
Pinch of salt
2 eggs
1/2 cup pumpkin puree
1 teaspoon vanilla extract

Preheat oven to 350 degrees. sift together flour, sugar, baking powder, salt and all of the spices into a large mixing bowl. In another bowl, whisk together the eggs, pumpkin puree and vanilla. Pour the pumpkin mixture into the flour mixture and stir together to incorporate everything together. The dough will be crumbly when completely formed.

Flour hands and a clean kitchen surface and knead the dough. Grease a baking sheet or line with parchment paper. Form the dough into a large log, roughly 15-20 inches by 6-7 inches. the loaves should be relatively flat, no higher than 1/2 inch high. Bake for 22-3o minutes until the center is firm to the touch.

Let the biscotti cool for 15 minutes. With a serrated knife, cut 1 inch wide pieces. Turn the oven down to 300 degrees and bake for an additional 15-20 minutes. Let the biscotti cool completely when done baking. For additional crunch, let sit overnight uncovered. Dunk and enjoy with your morning cup of cheer or bedtime sleepy sips!

Happy Monday, Friends! 47 days until Christmas!!

1 comment:

  1. Love the combination of pumpkin, white chocolate, and dried cherries. These sound good! And only 47 days until Christmas?! Oh my, oh my.