When you see pumpkin in a recipe you usually think of a Thanksgiving treat- but I don’t see why it can’t be popular all year round? This simple recipe for pumpkin biscotti will change your mind. It is airy, light and perfect for dipping in a cup of black tea or a warm glass of milk.
2 1/2 Cups of Flour
1/2 Cup of Brown Sugar
3/4 Cup of Pumpkin Puree
1 1/2 teaspoon of Vanilla Paste
1 1/2 Teaspoon of Cinnamon
1 Teaspoon of Nutmeg
1 Teaspoon of Baking Powder
1/4 Teaspoon of Ginger
1/4 Teaspoon of Cloves
A pinch of Salt
1.) Preheat oven to 350 degrees. Line a cookie pan with parchment paper.
2.) Sift the flour, sugar, baking powder, salt and spices in to a large bowl. Set aside.
3.) Whisk the eggs, vanilla paste and pumpkin puree together. Add it to the bowl of sifted ingredients. Stir with a spatula.
4.) Dust the counter with flour and knead the dough. The dough will be may be crumbly at first but keep kneading till all the ingredients are incorporated.
5.) Place the ball of dough on the cookie sheet. Flatten the dough till it is about 12 inches by 6 inches and no more then a 1/2 an inch high. Place it in the oven for 25 minutes or until the center is firm. To check: Press the center of the dough with your fingers.. if it springs back like a mattress it is ready to be taken out.
6.) Let it cool. Take a knife and slice the block in to 1 inch pieces. Place back in the oven for ten minutes. Remove and flip the biscotti over for another ten minutes.
*Sometimes I like to spread Jif Peanut Butter on them! Or even Greek yogurt. Don’t judge till you try!