Pumpkin Biscotti

Pumpkin Biscotti

I made these little guys for a pumpkin themed potluck. What an awesome idea right? As soon as I got the invite I kicked myself for not thinking of it first. Everyone got very creative and brought dishes ranging from sweet to savory. This is the second time I've made biscotti and I will say that it is difficult to get the texture just right. They have to be hard without becoming burnt or tasting stale. Some of these pumpkin ones came out better than others. However, I dipped them in white chocolate and walnuts so there wasn't really a way they could taste bad, ha! These are a perfect compliment to a warm cup of chai tea.

Photo Credit: Zac Wolf Photography

Pumpkin Biscotti
Adapted From: Love in the Oven

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
1/4 teaspoon ground ginger
1/8 teaspoon ground cloves
1/8 teaspoon salt
1/2 teaspoon vanilla
1 1/4 cups flour
4 ounces orange or white candy melts
3 tablespoons chopped walnuts

1. Preheat the oven to 350.

2. Whisk together the egg, sugar and baking powder until the mixture falls in ribbons when you life out the whisk.

3. Next, add in the pumpkin puree, spices, salt and vanilla and whisk to combine.

4. Gently fold in the flour.

5. 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.

6. Remove from the oven and lower the temperature to 300 degrees.

7. Let the dough cool down for 15 minutes before cutting into 1/2 inch slices.

8. Put the slices on the baking sheet cut side town and bake for another 30 minutes, turning them over half way through.

9. Let cool completely.

10.  Melt the candy melts by 30 second intervals in the microwave. Spread the chocolate on to the biscotti and then sprinkle the walnuts on top.

11. Lay cookies on wax paper until the white chocolate hardens and then serve.