Monday, November 18, 2013

Pumpkin Biscotti with white chocolate, crystalized ginger and walnuts!




This is what the final product looks like!  Not sure why all my pics of the process did not post!  I'm still learning this blogging process!  I will retake pics and post again the next time I make.  In the meantime, enjoy this deliciousness and imagine breathing in the aroma of all this ginger/cinammony/pumpkin goodness!
Biscotti...if you were playing word association, what is the first thing that comes to mind?  For me, it's crispy, tasty bites of incredible yumminess!  Equally delicious with coffee, wine, milk, or my favorite treat to serve alongside homemade hot chocolate for my boys Nicolas and Benjamin.  These biscotti in particular are pure Fall heaven!   Equal parts delicious, equal parts fabulous house aromatic!  Make these once and they will instantly become a staple in your baking repertoire!



First start by adding the flour, sugar, baking powder and spices in a large bowl

Then mix the eggs and egg white well and then add butter, pumpkin and vanilla and whip together to combined.  Add wet mixture to dry ingredients...

First time I made these I used white chocolate chips and crystalized ginger bits in a jar...after experimentation, I found cutting my own white chocolate bar and ginger slices produced better results....Quanto Basta right?!!

Whole goodness....

Turned into chopped goodness.....mmmmm, sorry, I got distracted for a moment....
Add this chopped goodness to your biscotti batter and mix well....

Form two 12 inch logs onto a tin foiled line cookie sheet, about 3 inches wide...I prefer non stick foil so you don't have to flour the bottom...

Cook in 350 degree oven for 25 minutes...
Take out and let cool for about 15-20 minutes...

Cut diagonally about every two inches and place on their sides...


Lower oven temp to 300 degrees and cook for 30 minutes...
Take out of oven, cool, and store in dry covered container, preferably a ceramic biscotti jar!  Try to eat just one!  I dare you!!

RECIPE
2 1/2 cups flour
1 cup sugar
1 teaspoon baking powder
1 tablespoon cinnamon
1/2 teaspoon nutmeg
1/4 ground ginger
1/4 teaspoon ground cloves
1/2 teaspoon salt
2 eggs and 1 egg white, room temperature
4 tablespoons butter melted and then cooled
1 cup pumpkin purée
1 teaspoon vanilla extract
1/4 cup crystalized ginger slices, roughly chopped
1 bar white premium chocolate, roughly chopped
1/4 cup walnuts, roughly chopped


Preheat oven to 350 degrees.  Line cookie sheet with non stick tin foil

Mix first 8 ingredients...then mix next four wet ingredients in separate bowl.  Add wet ingredients to dry until incorporated.  Chop walnuts, white chocolate and ginger to desired consistency.  Add to biscotti batter and mix until combined.  Make two logs with batter about 12 inches long and 3 inches wide.  Cook for about 25 minutes.  Take out of oven and cool for 15-20 minutes.  Cut logs diagonally into 2 inch slices and lay on their sides on same cookie sheet.  Lower oven temperature to 300 degrees and cook cut pieces for 30 minutes.  Take out of oven and cool.  Store in cool, dry place, ideally ceramic biscotti jar.  Eat by itself or dunk in your favorite beverage (coffee, wine, milk, hot chocolate!)

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