Score: 2
Pumpkin Biscotti
A wonderful treat with that cup of coffee in the morning!
By valeriefender
2009-11-13 11:49:48
This biscotti doesn't come out rock hard like many do, letting it sit out for a day or so after baking helps it to get a bit dryer. Wonderful texture and really good flavor. My kids loved this. This recipe is adapted from a gluten recipe I found online. It needed a bit of tweaking, but came out really well.
| Prep time | |
| Cooking time | |
| Servings | 15 |
Ingredients
2 1/2 cup gluten free flour mixture (I used TanyaG’s flour mixture with buckwheat in it)
1 cup sugar
1 teaspoon baking powder
2 teaspoons pumpkin pie spice
1/2 teaspoon salt
1 teaspoon xanthan gum
2 eggs
1/2 cup pumpkin puree
1 teaspoon vanilla extract
Instructions
Preheat your oven to 350 degrees. Sift together the dry ingredients to remove lumps and give the flour a bit of airiness. In another bowl, whisk together the eggs, pumpkin and vanilla. Pour the pumpkin mixture into the flour mixture. Mix well to incorporate the ingredients. The dough will be crumbly. Flour your counter and your hands and lightly knead the dough. It will come together nicely and may even be a bit sticky. Be careful not to add too much flour or your dough will become too dry. Lightly grease a baking sheet or line it with parchment paper. Form the dough into a large log, about 15 inches by 6 inches. The goal is to get your dough about a half inch thick and in a rectangular shape. If you want smaller biscotti, shape the dough into two logs. Bake for 22-30 minutes, until the center is firm to the touch. If you made smaller logs, cut the cooking time down a bit, 18-24 minutes. Let the biscotti cool for 15 minutes on the cookie sheet. After 15 minutes, cut with a bread knife into 1 inch wide pieces. I turned mine onto their sides on the same pan they baked on originally. Turn your oven on 300 degrees and place your biscotti back into the oven for an additional 15 to 20 minutes. Cool completely. Mine were not totally done at this point, so I turned off the oven and left them in there for a bit while the oven cooled down. They came out with a better texture. Let them cool completely out of the oven. If they are still a bit moist and chewy, let them sit out overnight and they will crisp up a bit more. I also melted a bit of chocolate chips, mixed in a bit of powdered sugar for a rich chocolate coating. You can dip your biscotti in the chocolate or coat the bottom of the cookie like they do in the coffee shops. So yummy!
| Category | Breakfast Dish |
| Cuisine | North American |
| Diet Choices | gluten-free, dairy-free, soy-free |
| Tags | biscotti breakfast coffee gift holidays snack treat |
