Friday, December 6, 2013

Pumpkin Pie Biscotti


What??! Thanksgiving is over and you're tired of pumpkin?? Well tough luck, Cookie, cuz we are pumpkin loving eatin' machines around here and I freeze enough pumpkin to last nearly the whole year! 

Well, that and I'm just behind in posting this. Psh, details. 

This is one of James' favorite breakfasts. Not exactly breath-takingly healthy, but I make it on occasion for fun.

Pumpkin Pie Biscotti
Print recipe here
  • 2 tablespoons butter
  • 1 1/4 cup pecans (could use walnuts)
  • 1 cup almond flour
  • 1 1/2 cup whole wheat flour
  • 1 cup white flour
  • 2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 2 teaspoons cinnamon
  • 1 teaspoon nutmeg
  • 1/2 teaspoon cloves
  • 2 eggs
  • 1 cup sucanat (or regular sugar)
  • 1/2 cup pumpkin puree
  • 1 tablespoon vanilla extract

1) Chop up the pecans and saute' them with the butter on the stove till lightly browned. Set aside to cool. 

2) In a large bowl mix together the flours, baking powder, salt and spices. Set aside.

3) In another bowl thoroughly mix the eggs, sugar, pumpkin and vanilla extract.

4) Pour the egg mixture into the flour mixture and stir to combine. It takes a little bit for it to become all incorporated.

5) Add in the browned pecans and incorporate them into the dough as well.

6) Once everything is nice and moist, divide the dough into two balls.

7) Shape each ball by rolling it out into a log approximately 5X12 inches. I find it easiest to roll it out onto parchment paper then when it comes time to transfer to the baking sheet I just lift the whole thing up.



8) Place on a baking sheet and bake at 350* for 20-25 minutes. No  need to grease it if you are using parchment paper.

9) Remove from the oven , allow the logs to cool for a few minutes and then cut them into diagonal pieces about an inch or so wide. I find a serrated knife to work best.




10) Place the little biscotti back on the baking sheet a cut side facing up. They will still be moist at this point. 

11) Reduce the oven to 300* and bake for 10 minutes. Flip the biscotti over and bake for another 10 minutes. 

12) Check for doneness and if they are still a little moist, put them back in for a final 10 minutes. 




13) Allow them to cool while you brew yourself a cup of coffee.


**These are super good plain, but for even more pizzaz 
melt a little white chocolate and drizzle it on top. 
Mmm so good!!




Bethany
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