Saturday, November 23, 2013

Pumpkin Biscotti

Most biscotti are crispy and hard because they are supposed to be soaked in milk/coffee/liquor, or any liquid of your preference to soften them up. But the pumpkin puree in this recipe gives to the cookie a soft texture that stay that way for several days. That doesn't mean that you can't soak them in your morning drink.

Pumpkin Biscotti
- 4 oz butter
- 1/3 cup granulated sugar
- 1/4 cup brown sugar
- 1 cup plus 2 tablespoon flour
- 1/2 teaspoon cinnamon
- 1/2 teaspoon ginger
- 1/2 teaspoon baking soda
- 1/3 cup pumpkin puree
- 1/2 cup almonds slightly chopped

Preheat the oven to 350F. In a mixing bowl cream the butter with the two sugars until white and fluffy. In another bowl mix the flour with baking soda and spices. Add the dry  ingredients to the butter mixture and mix until combined. Add the pumpkin puree and mix together. Fold in the almonds.

Form the dough into 2 logs in a baking pan fitted with parchment paper.

Bake for about 25 minutes.

With a serrated knife cut the logs diagonally 1/2 inch thick. Reduce temperature to 325F. Bake again for 8 to 10 min.