Wednesday, October 26, 2016

I picked up some

pumpkin biscotti at Big Lots! the other day – 
after all, it seems to be my choice for pumpkin flavored things 
[Remember the yummy pumpkin cookie butter?!]
 Anyway – the biscotti was delicious 
[I got the ginger too – also very good.] 
But when I realized I paid $3 for SIX pieces, I decided I needed to make it myself. 
So, taking a break from Christy's deliciouse recipes, 
I wanted to share one of my new favorites with you today --
I remembered a former coworker who used to talk about how she and her college-aged daughter made batch after batch during the holidays each year, so I knew it could be done.
 I searched several recipes for pumpkin biscotti [and really, they are much the same] and decided to base mine on this one. [Or one much the same.]
 Ingredients: flour – brown sugar – white sugar – eggs – canned pumpkin – cinnamon – pumpkin pie spice – and vanilla. Also – not shown, a couple of squares of white candy coating.
I made two batches since I wanted to use most of the canned pumpkin – the first batch, I sifted the dry ingredients [½ cup brown sugar + ½ cup white sugar + 2 ½ cup self-rising flour + 1 tsp cinnamon + 1 teaspoon pumpkin pie spice] and stirred them into the wet ingredients [2 eggs + ½ cup canned pumpkin + 1 teaspoon vanilla.] The second batch, I creamed the sugars and pumpkin first, then dumped everything else in – and, actually, I like that batch better. [I really am a dump-it-all-in kind of baker – ha.]
This dough is VERY soft… After stirring together well, I spooned it out onto parchment paper that was sprayed with non-stick coating. 
Then, with floured hands, I patted it into a rectangle about half the size of my baking sheet. 
Oops, I don’t have a photo of the unbaked dough – but it looks much like the baked photo below – lol.
I baked it for 20 minutes or so in a 350* oven, turning the oven down to 300* when I removed it. 
I let it cool for 15 – 20 minutes, then cut into strips [and cut those in half, as well] before putting back into the 300* oven for another bake of 20 minutes. 
Then I turned the oven off and let it rest in the oven until cooled 
< -- this resulted in a nice, very dry, crunchy biscotti. 
Once they were cooled completely I melted the white candy coating in the microwave [30 seconds at a time, until it was smooth] and spread just a bit on the tops of each slice,
and it is perfection [for me, anyway.]
 Here’s a confession – I don’t like pumpkin flavored coffee [not even a little]
but I do love pumpkin and pumpkin spice flavors in baked goods, 
so dipping these little bites of goodness in my coffee is the perfect way to start these fall mornings.

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