So the first time I ever had biscotti, I had no idea what it was. I remember picking it up because it looked so pretty, but I took one bite and thought, “Whoever overbaked this thing??” and threw the rest of it away!
I had to learn a bit about biscotti:
Biscotti is meant to be very crisp, and dunked in coffee to soften it.
Let me just tell you, it’s some pretty amazing goodness!
I made this Chocolate Chip Biscotti some time ago, and have made it so often. I’ve heard that some cafes and coffee shops make my recipe and sell the biscotti, so that tells you it’s not just me thinking it’s good. :)
Well, this fall I am so craving anything pumpkin. Pumpkin Lattes, Pumpkin Scones, Pumpkin Pound Cake, Pumpkin Pie ~ just a few of the pumpkin things I’ve made in the past few weeks.
So, one day I had a light-bulb moment, PUMPKIN SPICE BISCOTTI!! And ta-da, it just came together so wonderfully it was just meant to be. Can we just say, come to mama!
The Recipe
- 3 cups flour
- 1 1/2 teaspoons baking powder
- 1/4 teaspoon salt
- 2 teaspoons cinnamon
- 1 teaspoon ginger
- 1/2 teaspoon nutmeg
- 1/4 teaspoon ground cloves
Sift dry ingredients together.
- 1/2 cup butter, softened
- 1 cup sugar
Cream butter & sugar together, then add:
- 3 eggs, beating well after each addition
- 1 teaspoon vanilla extract
- 1/2 cup canned pumpkin
Gradually add the flour mixture to the butter mixture. Stir in:
- 1/2 cup almonds, coarsely chopped & toasted, if desired
Divide dough in half. Using heavily-floured hands, make a log shape out of each half on a greased jellyroll pan, forming an approximately 5″ X 11″ log. Bake at 300 degrees until top is firm, approximately 30 minutes.
Remove from oven, and cut each log into 1-inch pieces. Return to oven and bake again at 200 overnight, until completely dry. This is my favorite and best way to do it, because it becomes dried out without darkening the edges, and the flavor is preserved wonderfully.
Edit: I had some people ask me about higher, short baking temperature, and it is possible to bake at 300 or 350 degrees for approximately 1 hour, turning over every 15 minutes to prevent burning. However, the edges WILL become dark, and while it works, my personal opinion is that it loses a lot of flavor, or that the flavor is covered by a bit of a “burnt” taste.
{also, if you turn your back, your husband or small children will snitch the ends}
Cool completely, then place on wax paper and frost with white chocolate:
- 1 cup white chocolate chips
- 1 teaspoon oil
Mix together, and microwave at 30-second intervals, stirring well after each interval until completely melted. Pour into a ziplock bag and make a small cut in one corner, or pour into a condiment bottle, and drizzle over the biscotti as a frosting.
Yield: 2 dozen biscotti
p.s. make a double batch because you will give away all of the first or devour it yourself too quickly.
Now, you’re all ready for a morning deliciousness, or for friends to come over for coffee, or for a little “glad-you’re-my-friend” gift. :)
