Pumpkin Pie Biscotti
Modified from Gimme Some Oven
3 1/2 cups flour
1 1/2 cups brown sugar
2 tsp baking powder
1/2 tsp salt
2 tsp pumpkin pie spice
1/2 cup pumpkin
2 eggs, beaten
1 tbsp vanilla
2 tbsp butter
1 1/4 cup pumpkin seeds, raw (they used nuts, I liked this better)
1/4 cup melted white chocolate, for dipping (optional...and I didn't do it)
Preheat to 350. Combine flour, sugar, baking powder, salt and pumpkin pie spice in large bowl. Stir well. In another bowl, combine pumpkin, eggs and vanilla. Stir well. Slowly add pumpkin mixture to flour mixture, until moistened. This will be crumbly.
Melt butter and pumpkin seeds until browned (the seeds never did like nuts might, but I liked getting them all buttery). Remove and cool. Knead into the dough.
Place dough on lightly floured surface and space into a log. Place on cookie sheet (they greased, I use parchment), bake for 24 minutes and then cool for 15 minutes. (Make sure this is completely cooked!) Reduce oven to 300.
After cooling, cut into 1/2 inch pieces on diagonal. Place on cookie sheet, cut side up. Bake for 8 minutes and then flip and do 7 more minutes. Make sure completely cooked and dry. Cool completely.
Makes about a dozen biscotti.
NOTE: I tried double this...I don't recommend that more because you need to keep the logs small and it is easier to do with small batches.
Modified from Land O Lakes
1/2 cup butter, softened
1/2 cup sugar
1/2 cup brown sugar
1 tbsp ginger
3/4 tsp cinnamon (so I was out of nutmeg, so in place of ALL these spices I used pumpkin pie spice, and then some extra ginger thrown in and this tasted right)
1/2 tsp nutmeg
1/4 tsp cloves
3 tbsp molasses
2 1/2 cups flour
2 tsp baking powder
1/2 cup chocolate chips (optional...I didn't these)
Preheat to 350. Combine butter, sugars and spices in large bowl. Beat at medium speed, until well mixed. Add eggs and beat until well mixed. Add molasses, continue beating until well mixed. Add flour and baking powder, beating at low speed until well mixed. Stir in chips if desired.
Divide dough in half (it will be sticky), shape each loaf into foot long logs on lightly floured surface (the flour is important to deal with stickiness). Place logs 3 inches apart and flatten slightly (I used parchment versus greasing). The shape and size do matter in getting them to cook thoroughly.
Bake for 22-25 minutes or until tops are cracked and golden brown. You really want this cooked all the way through so make sure it is completely cooked, hence the cracking. Remove from oven, cool 15 minutes. Reduce oven to 325.
Cut logs into 1/2 inch diagonal slices with serrated knife. Place, cut side down, on ungreased cookie sheets. Return to oven. Bake 9 minutes and then turn slices. Bake another 5-7 minutes or until dry and crisp (again this is for the right texture so make sure it completely dried out). Cool completely.
Can coat with candy coating (I didn't).
Makes 3 dozen.