Pumpkin Gingerbread Biscotti

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21.5.12

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I love that watermelon season is about to reach its prime in the year. Instead of drinking water, I eat half a watermelon a day. Seriously. Did you know it’s 92% water (The other 8% may be sugar, but who’s counting)?

Too bad you can’t buy watermelon year round like you can with pumpkin. You can celebrate fall anytime you want with a can of pumpkin. It may not be fresh, but it’ll do. With the many cans of pumpkin in my shelf, I pondered on what I could make. I’ve done plenty of breads and bars so I opted for something that looked a little different than what I normally make or eat: Biscotti.

I’ve never been a fan of biscotti, but this one was right up my alley. My DB ate them dipped in his coffee, but I just nibbled on mine plain. I could have dipped the whole thing in white chocolate and ate them all in a day if I desired, but that’s just crazy talk.

This recipe comes from The Comfort of Cooking.

Pumpkin Gingerbread Biscotti

Yield: 10-12 pieces

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 you life out the whisk. Next, add in the pumpkin puree, cinnamon, nutmeg, ginger, cloves, salt and vanilla and whisk.
  3. Carefully fold in the flour.
  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 30 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.
http://lovintheoven.com/2012/05/pumpkin-gingerbread-biscotti.html

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