Short Bread

Short Bread

Sunday, November 10, 2013

A Bit More Pumpkin


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.


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