Not Quite The Farmers Daughter

Not Quite The Farmers Daughter

Wednesday, September 28, 2011

Pumpkin Spice Biscotti

There is nothing better than hot coffee and some yummy spice cookies to dip!  October is almost here and it's getting to be pumpkin "everything time"!  Here in Central Ohio, October is a big month for flavor.  In Circleville there is the Pumpkin Show and in Groveport there is Apple Butter Day.  Wow! Talk about both being mouth watering experiences of sugar and spice and everything nice!  If you are going to be in Ohio in October, I would encourage to you look up both festivals.  They have great homespun crafts and music too. 

So with that said, my cookie recipe for our Happy Hump Day Comfort Series, week #4 is Pumpkin Spice Biscotti.  What a wonderful treat!

Pumpkin Spice Biscotti

3-1/2 cups all-purpose flour
1-1/2 cups firmly packed brown sugar
2 teaspoons baking powder
1/2 teaspoon salt
3  teaspoons pumpkin pie spice
1/2 cup mashed canned pumpkin
2 large eggs, lightly beaten
1 tablespoon vanilla extract
1/2 (6oz) bag of white chocolate chips for melting

Preheat oven to 350 F. Combine flour, brown sugar, baking powder, salt, and pumpkin pie spice in a large bowl; stir well. In another bowl, combine pumpkin, eggs, and vanilla, stirring well with a wire whisk. Slowly add pumpkin mixture to flour mixture, stirring until dry ingredients are moistened. (Mixture will be very crumbly; it will gradually become moist after stirring.)  Knead or gently stir cooled nuts into dough. Place dough on a lightly floured surface and divide into 4 portions. Lightly flour hands and shape each portion into a 1 x 15" long log. Place logs 3" apart on lightly greased cookie sheets. Bake for 23 minutes; cool logs 15 minutes. Reduce oven temperature to 300. Cut each log diagonally into 1/2" slices using a serrated knife. Place slices on ungreased cookie sheets. Bake for 15 minutes. Cool completely on wire racks
When cooled, melt white chocolate chips in a double boiler over medium heat until smooth.  Take a spoon and drizzle over your cooled biscotti and let dry.


These look great in clear cellophane bags tied with a colorful ribbon to give as a gift to someone...that is, if you don't eat them all first!

ENJOY!!

2 comments:

Tina said...

Biscotti is one of my moms favorite cookies! I will need to make her a batch of these soon. The flavor is so perfect for fall and winter. Your picture here is inspiring. Great post.

Not Quite The Farmer's Daughter said...

Tina,

I have a fruit cake biscotti I make at Christmas. I will be putting that recipe up at the beginning of December :) ~Kelli