PUMPKIN BISCOTTI RECIPE WITH WHITE CHOCOLATE CHIPS
Pumpkin Biscotti recipe featuring White Chocolate Chips.
Provided by Robin Gagnon
Categories Dessert
Time 1h20m
Number Of Ingredients 11
Steps:
- Preheat oven to 350 degrees.
- Whisk together the ingredients through the sugar.
- In another bowl sift the flour, baking powder pie spice and cinnamon together, then add to the wet mixture and stir well.
- Add the white chocolate chips, knead them into the sticky dough with oiled hands or on a floured surface.
- Shape into a flat loaf (approx. 12" long x 3½-4" wide) on parchment lined baking sheet. Bake for 30 minutes.
- Reduce the oven to 325 degrees and remove the loaf to cool for 30 minutes.
- After cooling, cut into ¾" slices. Stand the slices up on the parchment lined baking sheet and bake an additional 30 minutes.
- Cool and serve with your favorite beverage.
Nutrition Facts : Calories 183 kcal, Carbohydrate 31 g, Protein 3 g, Fat 4 g, SaturatedFat 2 g, Cholesterol 25 mg, Sodium 101 mg, Sugar 16 g, ServingSize 1 serving
PUMPKIN BISCOTTI WITH WHITE CHOCOLATE
I included them on my Christmas cookie platters this year, and everyone made a point of telling me how good they were. I found the recipe on the web. The raisins were my idea. Dried cranberries would be as good, if not much, much better. Or leave them out completely. Both light and dark brown sugar work beautifully, although I think I like the dark brown sugar version just a tiny tad more. I used good-quality white chocolate chips mixed with about 1/2 teaspoon of shortening for the drizzle. And if you can, use freshly ground nutmeg. Also, you can use up to 3/4 cup raisins or dried cranberries. Any way you try it, I think you'll love them. (Time does not include chilling time.)
Provided by Charmed
Categories Dessert
Time 40m
Yield 24 serving(s)
Number Of Ingredients 14
Steps:
- Sift together the flour, baking soda, baking powder, salt, nutmeg and cinnamon, set aside.
- Using a mixer, beat the butter and sugar on high speed until light and fluffy. Add the eggs, vanilla, pumpkin puree and orange zest. Continue to beat until well blended.
- Add the flour mixture and beat at low speed until just incorporated. Stir in the raisins or dried cranberries, if desired.
- Refrigerate about 1 hour.
- Preheat the oven to 350°F Line a baking sheet with parchment. Divide the dough in half.
- Using lightly floured hands, shape each half into a log about 10 inches long. Place the logs a few inches apart on the baking sheet and bake about 30 minutes, or until brown and firm to the touch.
- Place the logs on racks and let cool 10 to 15 minutes.
- Transfer to a cutting boad and slice each log on the diagonal into 12 slices. Place the cooling rack on the baking sheet and arrange slices cut side down on rack.
- Bake until golden, about 15 to 20 minutes. Watch carefully to avoid burning, and turn once if needed.
- Remove the slices to a rack to cool completely.
- Melt the white chocolate (add shortening to chips if using them) and drizzle the biscotti with the chocolate.
- Refrigerate briefly to set the chocolate.
Nutrition Facts : Calories 160.7, Fat 7.4, SaturatedFat 4.4, Cholesterol 27.6, Sodium 63.6, Carbohydrate 21.9, Fiber 0.3, Sugar 14.6, Protein 2.1
PUMPKIN BISCOTTI
Classic biscotti with a fun fall twist! These pumpkin biscotti are surprisingly easy to make. Drizzled with white chocolate, these biscotti are a great cookie for dunking in your coffee.
Provided by Angela Allison
Categories Dessert
Time 55m
Number Of Ingredients 12
Steps:
- Preheat oven to 350 degrees. Line a baking sheet with either parchment or a nonstick baking pad; set aside.
- In a large bowl, use a handheld mixer to beat together the butter and sugar until light and fluffy, about 2 minutes. Mix in the pumpkin, egg, cinnamon, baking powder, vanilla, nutmeg, ginger, and salt until well combined. Add in the flour and mix until a dough forms.
- Scoop the dough onto prepared baking sheet. Divide the dough in half and shape it into two 10" x 2½" logs. Use your hands to press the logs into long rectangles and smooth evenly. Bake biscotti dough for 25 minutes.
- Remove the biscotti logs from the oven and let rest on baking sheet for 5 minutes. Then, using a serrated knife, cut the logs either diagonally or crosswise into ½" to ¾" slices.
- Lay the biscotti flat on the prepared baking sheet. Return biscotti to the oven and bake for 15-25 minutes more, until they start to turn golden brown on the edges. (The longer you bake, the crunchier your biscotti will be). Remove from oven and let cool on wire rack.
- Place the white chocolate in a small microwave safe bowl. Microwave for 3-4 minutes on 50% power until the chocolate is melted; stopping to stir every 30 seconds. Transfer the chocolate to a small piping bag (or ziplock bag) and drizzle over the cooled biscotti. Let chocolate set before serving.
Nutrition Facts : Calories 120 kcal, Carbohydrate 21 g, Protein 2 g, Fat 3 g, SaturatedFat 2 g, TransFat 0.1 g, Cholesterol 7 mg, Sodium 94 mg, Fiber 1 g, Sugar 10 g, UnsaturatedFat 1.2 g, ServingSize 1 serving
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