Friday, November 8, 2013

Pumpkin Spice Biscotti

Okay, okay, I know I just wrote about pumpkin taking over the world, and butternut squash still holds a place in my heart, I promise! Last night though, I just really need some of that deliciously spicy pumpkin tastes and I needed it in the form of biscotti. It was one of those nights where I needed to clear my head and make something. I needed a project. I've made biscotti a couple times before, with some success, and was inspired by Cupcakes and Cashmere to give this pumpkin spice version a try. Though the drying times were a bit tricky to figure out, this italian cookie is coffee's perfect match - especially in this rainy weather. What made the cookies even better was a light drizzle of white chocolate. Here's the recipe:


2 1/2 cups all-purpose flour
1 cup sugar
1 teaspoon baking powder
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/4 teaspoon ground ginger
1/4 teaspoon ground cloves
2 eggs
1/2 cup pumpkin puree
1 teaspoon vanilla extract
white chocolate chips

Preheat the oven to 350 F and line a baking sheet with parchment paper. In a medium sized bowl, whisk together the flour, sugar, baking powder, cinnamon, nutmeg, ginger and cloves. In a separate bowl, beat together the eggs pumpkin and vanilla. Mix together the flour and pumpkin mixtures. Use your hands to knead the dough in the bowl, combing all ingredients together, until it forms a ball of dough. On a floured surface shape the dough into two small logs approximately 1/2 inch thick and place on the baking sheet. Bake for approximately 20-22 minutes, until firm to touch. Remove from the oven, lower the temperature to 300 F, and allow the logs to cool for 10-15 minutes. Slice the logs, diagonally, into 1 inch pieces and lay face down onto the parchment. Bake for 15 minutes, flip the biscotti and bake for another 15 minutes. Allow the biscotti to cool for 15 minutes.

In the meantime, melt your white chocolate chips (I used about half a bag) in the microwave, in 30
second intervals. Pour into a ziplock bag, snip the corner, and drizzle over the biscotti. Allow to dry.

Grab your latte, cappuccino, espresso or whatever other hot beverage you're sipping and get dunking. One of the best parts of biscotti is they are a great excuse to have cookies for breakfast! If anyone questions it, say no words and pass them a biscotti, they'll understand.

1 comment:

  1. This looks so delicious! And perfect for fall! Thanks for sharing! Xo, M&K at