Tuesday, October 12, 2010
Pumpkin Spice Chocolate Chip Biscotti.
On the first day of October I opened one of the four (just to be safe!) cans of pumpkin I stocked up on at the grocery store recently and made these lovely biscotti.
Generally all pumpkin baked goods tend to taste the same - like pumpkin pie only in cookie or cake form, but because biscotti are harder cookies, it's a more unique variation on the pumpkin theme. I sent home about a dozen of these with my boyfriend who lives in North Carolina and all of them made it back with him unbroken which leads me to believe these are fantastic cookies for shipping to loved ones who might live farther away than you'd like. The original recipe calls for pumpkin pie spice which I don't keep around so I just used my own mixture of spices. Feel free to do the same or to use the pumpkin pie spice as called for.
Pumpkin Spice Chocolate Chip Biscotti
Adapted from Disney Family
3 1/2 cups all purpose flour
1 cup packed brown sugar
2 teaspoons baking powder
1/2 teaspoon salt
2 teaspoons ground cinnamon
1 teaspoon ground ginger
1/2 teaspoon nutmeg
1/4 teaspoon cloves
1/2 cup pumpkin puree
2 large eggs, beaten
1 teaspoon vanilla extract
2 tablespoons unsalted butter, melted
1 cup mini chocolate chips
Preheat the oven to 350 degrees F. and line a couple baking sheets with parchment paper.
In the bowl of an electric mixer, combine the flour, brown sugar, baking powder, salt and spices until well mixed. In a small bowl, mix together the pumpkin, eggs, vanilla and melted butter. Add the pumpkin mixture to the dry ingredients and stir well, adding in the chocolate chips.
Divide the dough into 2 equal portions and form them into rectangles about 3/4 of an inch in thickness. Mine ended up being about 12'' x 3'' each. Bake in the preheated oven until the logs are cracked on top and set in the middle, about 25 minutes.
Let the logs cool until almost completely cool, at least an hour. Slice into thin lengths, about 1/4'' to 1/2'' thick. Place the slices on the parchment lined baking sheets and bake for another 10 to 15 minutes.
Let the biscotti cool completely before dipping into coffee, tea, milk or hot apple cider :)