Pumpkin Pecan Biscotti 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

Steps:

• Sift flour, baking powder, cinnamon, nutmeg, salt, cloves, and ginger together in a large bowl.
• Beat white sugar, butter, and brown sugar together in another bowl using an electric mixer until light and crumbly. Add eggs; beat for 1 minute. Add pumpkin puree, molasses, and vanilla extract; beat until well blended, about 1 minute. Blend in the flour mixture using the mixer or a wooden spoon until dough is sticky and incorporated.
• Cover dough with waxed paper; refrigerate for 1 hour.
• Preheat oven to 350 degrees F (175 degrees C). Line 2 baking sheets with parchment paper.
• Dip your hands into a small bowl of water. Shape the dough into two loaves that are 1 inch high, 3 to 4 inches wide, and 10 inches long, Place each loaf onto a baking sheet; top with pumpkin seeds.
• Bake in the preheated oven until bottoms are dry, 20 to 24 minutes. Let cool for 5 minutes. Reduce oven temperature to 275 degrees F (135 degrees C).
• Transfer loaves to a flat work surface. Cut each into 10 diagonal slices about 1/2 inch thick. Place sliced biscotti back on the baking sheet.
• Continue baking until light golden brown, about 20 minutes. Reduce oven temperature to 200 degrees F (95 degrees C). Continue baking until dry, about 20 minutes more. Transfer to wire racks to cool.