Gingerbread Pumpkin Biscotti Recipe
Author: Alea
Recipe type: Dessert
Serves: 8
- ¼ cup pumpkin puree
- 1½ cups all-purpose flour
- ¼ cup brown sugar
- ¼ cup granulated sugar
- 1 teaspoon vanilla extract
- 1 teaspoon pumpkin pie spice
- ½ teaspoon ground ginger
- ⅛ teaspoon ground cloves
- ⅛ teaspoon ground ginger
- 2 tablespoon molasses
- 1 large egg
- ½ teaspoon baking powder
- ⅛ teaspoon salt
- ½ cup white chocolate chips
- 1 tablespoon white sugar and 1 teaspoon cinnamon combined
- Preheat oven to 350º.
- In a medium-sized mixing bowl combine flour, baking powder, ginger, clove, nutmeg, pumpkin pie spice, and salt.
- In the bowl of your hand or stand mixer place molasses, egg, pumpkin puree, vanilla extract, and sugars. Mix on medium-high until well combined.
- Slowly add flour mixture a little at a time to the mixer, incorporating before adding more.
- Flip out onto a foil or Silpat lined baking mat and form into a long oblong shape about 10" long by 4" wide.
- Bake for 40 minutes.
- Remove from oven and allow to cool for 10 minutes, slice into 1 t0 1½" logs.
- Turn slices onto their sides.
- Reduce oven heat to 300° and bake for another 30 minutes. Turn once during cooking time.
- Allow to cool completely.
- Place chocolate chips in a double boiler (or just a glass bowl placed over a pan with 2" of water) on medium. Stir frequently until completely melted.
- Spread white chocolate over half the cooled biscotti, immediately sprinkle with cinnamon-sugar mixture. I find it best to do 4 at a time.
- Lay biscotti on foil until chocolate sets.
Recipe by Premeditated Leftovers™ at https://premeditatedleftovers.com/?p=36812
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