I love coffee…huge fan. And for me, biscotti goes with coffee, like warm chocolate chip cookies go with milk. Now, that Autumn is here I have been obsessed with recipes containing the fall flavors of apples, pumpkins, and pears. I found this recipe in my notes from last semester and thought they would be a great one to bake. A crunchy Pumpkin Spice Biscotti dipped into a caramel latte…yummy!
Another reason to love biscotti, is one biscotti is relatively healthy (as far as cookies go). Think about it, who really eats more than one biscotti at a time, it’s a portion controlled. And for my weight watcher friends, most biscotti are only 2-4 points and with the right ingredients, like this one…low in fat too.
Pumpkin Biscotti
Yield: 24 pieces
Ingredients:
- 2 eggs
- ½ cup granulated sugar
- ¾ cup canned pumpkin
- 1 teaspoon vanilla
- 1 teaspoon cinnamon
- ½ teaspoon nutmeg
- ½ teaspoon allspice
- ¼ teaspoon ginger
- 2 cups whole wheat pastry or all purpose flour
- 1 teaspoon baking powder
- ½ cup currants or raisins
- ¼ cup chopped walnuts
Line a cookie sheet with parchment paper and preheat the oven to 350 degrees F.
Combine eggs, brown rice syrup or granulated sugar, pumpkin, vanilla, cinnamon, allspice, nutmeg, and ginger in a medium bowl.
In another medium bowl whisk together the flour and baking powder and then add this to the pumpkin mixture. Mix this well
Stir in the raisins/currants and nuts until thoroughly blended.
On the prepared cookie sheet, form one long flat loaf by using a large scoop to place rounded balls of dough in a line down the center. Gently pat this together until one flat, nice loaf is formed.
Bake for 35 to 40 minutes.
Cool on a wire rack for 15 minutes.
Slice this loaf using a bread knife into about 1 or 1 ½ inch thick slices.
Arrange cut slices on their sides on the baking sheet and bake for another 30minutes or until crisp and lightly golden.
Cool completely, store tightly covered.
Source: Cookies, Tarts, and Petit Fours Notes, Valencia
Oh, For Sweet's Sake! 