Pumpkin Gingerbread Biscotti
I made these biscottis a few weeks ago to bring with to a game night we had planned with my cousin and her boyfriend. They tasted good but were a little hard. I realize biscotti are supposed to be hard, but I don't want anyone loosing a tooth! Below is the recipe with the altered baking time. Enjoy!
Ingredients
·
1 large
egg
·
1/2 cup
sugar
·
1/2
teaspoon baking powder
·
1/4 cup
pumpkin puree
·
1/2
teaspoon cinnamon
·
1/4
teaspoon nutmeg
·
1/8
teaspoon freshly grated ginger
·
1/8
teaspoon ground cloves
·
1/8
teaspoon salt
·
1/2
teaspoon vanilla
·
1 1/4
cups flour
·
4 ounces
real white chocolate, chopped, or white candy melts
·
3
tablespoons chopped walnuts
Directions
1.
Preheat
the oven to 350.
2.
Whisk
together the egg, sugar and baking powder on medium-high speed until the
mixture falls in ribbons when the wisk is lifted. Next, add in the pumpkin
puree, cinnamon, nutmeg, ginger, cloves, salt and vanilla and whisk the
ingredients together.
3.
Carefully
fold in the flour. The dough will be very dry.
4.
Shape the
dough into a flat log about 3″ wide by 8″ long.
5.
Bake the
flat log for 40 minutes, or until a toothpick inserted comes out clean. Remove
from the oven and lower the temperature to 300 degrees.
6.
Let the
dough cool down for 15 minutes before cutting into 1/2 inch slices. Put the
slices on the baking sheet and bake for another 14 minutes, turning them over
half way through.
7.
Let cool
completely.
8.
Melt the
white chocolate and dip half of the biscotti into it. Sprinkle the walnuts on
top. Lay them on wax paper until the white chocolate hardens and then serve.
