Pumpkin Spice Biscotti
Serves: 24
Source: tutti-dolci.com
Ingredients:
Biscotti:
1/2 cup unsalted butter, melted and slightly cooled
1/2 cup pure pumpkin
1 cup sugar
1 tsp vanilla extract
2 large eggs, at room temperature
2 1/2 cups flour
1 1/2 tsp baking powder
3/4 tsp salt
1 tsp cinnamon
1/4 tsp cloves
1/4 tsp ginger
1/4 tsp nutmeg
Topping:
4 ounces white chocolate, chopped
chopped pecans
Instructions:
Whisk together melted butter, pumpkin, sugar, and vanilla in a large mixing bowl. Whisk in eggs one at a time until smooth. Stir in flour, baking powder, salt, cinnamon, cloves, ginger, and nutmeg until incorporated. Cover dough and chill for 45 minutes.
Preheat oven to 350°F and line two baking sheets with parchment paper. Divide dough in half and shape dough into 2 (10-by-4-inch) loaves on prepared baking sheets.
Bake for 30 minutes, until pale golden. Carefully transfer loaves to a wire rack and cool for 15 minutes. Using a serrated knife, cut loaves into 1/2-inch slices. Place slices cut side down on baking sheets; bake 12 minutes. Turn slices over and bake for 12 minutes more or until golden. Cool completely on wire racks.
Place white chocolate in a double boiler or in a heat-proof bowl over a saucepan of gently simmering water. Slowly melt the chocolate, stirring occasionally until glossy and smooth. Transfer chocolate to a small piping bag and drizzle over biscotti. Sprinkle with pecans and let chocolate set before serving. Store at room temperature in an airtight container.
Notes:
Store biscotti in an airtight container to keep them crisp, placing parchment paper between the layers. Biscotti can also be wrapped well and frozen for up to 3 months.
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Serves: 24
Source: tutti-dolci.com
Ingredients:
Biscotti:
1/2 cup unsalted butter, melted and slightly cooled
1/2 cup pure pumpkin
1 cup sugar
1 tsp vanilla extract
2 large eggs, at room temperature
2 1/2 cups flour
1 1/2 tsp baking powder
3/4 tsp salt
1 tsp cinnamon
1/4 tsp cloves
1/4 tsp ginger
1/4 tsp nutmeg
Topping:
4 ounces white chocolate, chopped
chopped pecans
Instructions:
Whisk together melted butter, pumpkin, sugar, and vanilla in a large mixing bowl. Whisk in eggs one at a time until smooth. Stir in flour, baking powder, salt, cinnamon, cloves, ginger, and nutmeg until incorporated. Cover dough and chill for 45 minutes.
Preheat oven to 350°F and line two baking sheets with parchment paper. Divide dough in half and shape dough into 2 (10-by-4-inch) loaves on prepared baking sheets.
Bake for 30 minutes, until pale golden. Carefully transfer loaves to a wire rack and cool for 15 minutes. Using a serrated knife, cut loaves into 1/2-inch slices. Place slices cut side down on baking sheets; bake 12 minutes. Turn slices over and bake for 12 minutes more or until golden. Cool completely on wire racks.
Place white chocolate in a double boiler or in a heat-proof bowl over a saucepan of gently simmering water. Slowly melt the chocolate, stirring occasionally until glossy and smooth. Transfer chocolate to a small piping bag and drizzle over biscotti. Sprinkle with pecans and let chocolate set before serving. Store at room temperature in an airtight container.
Notes:
Store biscotti in an airtight container to keep them crisp, placing parchment paper between the layers. Biscotti can also be wrapped well and frozen for up to 3 months.
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