Pumpkin Biscotti With White Chocolate Recipes

PUMPKIN BISCOTTI

Steps:

• Preheat oven to 350 degrees. Line a baking sheet with either parchment or a nonstick baking pad; set aside.
• In a large bowl, use a handheld mixer to beat together the butter and sugar until light and fluffy, about 2 minutes. Mix in the pumpkin, egg, cinnamon, baking powder, vanilla, nutmeg, ginger, and salt until well combined. Add in the flour and mix until a dough forms.
• Scoop the dough onto prepared baking sheet. Divide the dough in half and shape it into two 10" x 2½" logs. Use your hands to press the logs into long rectangles and smooth evenly. Bake biscotti dough for 25 minutes.
• Remove the biscotti logs from the oven and let rest on baking sheet for 5 minutes. Then, using a serrated knife, cut the logs either diagonally or crosswise into ½" to ¾" slices.
• Lay the biscotti flat on the prepared baking sheet. Return biscotti to the oven and bake for 15-25 minutes more, until they start to turn golden brown on the edges. (The longer you bake, the crunchier your biscotti will be). Remove from oven and let cool on wire rack.
• Place the white chocolate in a small microwave safe bowl. Microwave for 3-4 minutes on 50% power until the chocolate is melted; stopping to stir every 30 seconds. Transfer the chocolate to a small piping bag (or ziplock bag) and drizzle over the cooled biscotti. Let chocolate set before serving.

PUMPKIN BISCOTTI WITH WHITE CHOCOLATE

Steps:

• Sift together the flour, baking soda, baking powder, salt, nutmeg and cinnamon, set aside.
• Using a mixer, beat the butter and sugar on high speed until light and fluffy. Add the eggs, vanilla, pumpkin puree and orange zest. Continue to beat until well blended.
• Add the flour mixture and beat at low speed until just incorporated. Stir in the raisins or dried cranberries, if desired.
• Refrigerate about 1 hour.
• Preheat the oven to 350°F Line a baking sheet with parchment. Divide the dough in half.
• Using lightly floured hands, shape each half into a log about 10 inches long. Place the logs a few inches apart on the baking sheet and bake about 30 minutes, or until brown and firm to the touch.
• Place the logs on racks and let cool 10 to 15 minutes.
• Transfer to a cutting boad and slice each log on the diagonal into 12 slices. Place the cooling rack on the baking sheet and arrange slices cut side down on rack.
• Bake until golden, about 15 to 20 minutes. Watch carefully to avoid burning, and turn once if needed.
• Remove the slices to a rack to cool completely.
• Melt the white chocolate (add shortening to chips if using them) and drizzle the biscotti with the chocolate.
• Refrigerate briefly to set the chocolate.