Pumpkin Maple Biscotti

Hello, Friends!

It’s finally the time of the year to go pumpkin crazy! I can go crazy thinking of the many delicious things I could make with pumpkin. Dare I say there’s probably no such thing as pumpkin overload? What could satisfy my pumpkin cravings?  How about baking pumpkin biscotti?  The thought was intriguing, so I set out to find the perfect recipe for pumpkin biscotti.  Searching many blogs on the internet, I settled on one recipe and found it to be disappointing.  It was bland and had a faint hint of pumpkin and spices. I craved more pumpkin!  So, I started to think about how I could make a biscotti with more pumpkin flavor!

Six batches of pumpkin biscotti later, I finally developed a delicious, full-flavored pumpkin biscotti. The secret is cooking the pumpkin puree. By cooking the puree, it reduces excess liquid and concentrates the pumpkin flavor.  This bakes up a biscotti that’s crispy, crunchy, packed with pumpkin-maple flavor and studded with mini chocolate chips.

With the temperature dropping and fall in full swing, hot drinks with biscotti are like a  warm hug.  If you’re looking for a great cookie recipe that keeps well and makes everyone happy this time of year, bake a batch of my Pumpkin Maple Biscotti. You’ll be happy you did.

Fall never tasted so good!

Meet ya in the kitchen!

Ingredients

2 cups flour

1 teaspoon baking soda

1 teaspoon baking powder

1/2 teaspoon salt

1/2 cup granulated sugar

1/2 cup brown sugar

1/2 cup pumpkin puree

1/4 cup maple syrup or 1 teaspoon maple extract

1 teaspoon cinnamon

1/4 teaspoon nutmeg

1/4 teaspoon allspice

1/8 teaspoon ginger

Pinch of salt

5 tablespoons butter, softened

3 eggs

1 teaspoon vanilla

1/3 cup mini chocolate chips

Instructions:

Prep: Preheat oven to 300 degrees.  Line 2 heavy large baking sheets with parchment paper and set aside.

Mix the dry ingredients: Sift together flour, baking powder, baking soda, and salt in a medium bowl and set aside.

Mix the wet ingredients: In a medium-sized non-stick saucepan, add pumpkin puree and spices. Cook the puree over medium heat until puree is dull in color and not wet looking, about 8-10 minutes. Once the puree is cooked, add sugars, maple syrup and a pinch of salt. Continue to simmer over medium heat for 5-7 minutes until smooth and sugars are dissolved. Set aside mixture to cool, before adding to butter mixture.

Whip the butter, eggs and vanilla extract in a stand-up mixer with the whisk attachment on high speed until pale yellow, about 5 minutes. Add in cooled pumpkin mixture and blend on low speed.  Scrape down the bowl as needed.

Add the dry ingredients: Slowly add the flour mixture and blend on low speed until the dough is just blended. Make sure dough is cooled before adding chocolate chips.  Stir in the chocolate chips.  The dough will be slightly sticky.

Shape into logs:    Divide the dough evenly between the prepared baking sheets, shape into 12-inch long 3-inch wide logs.   **Patting the logs into long rectangles starting from the middle of each loaf and working outwards, using wet hands or an off-set spatula to flatten the dough into loaves. The loaves should have relatively smooth tops and sides.

**Wetting your fingers or a spatula with water, makes shaping easier.

Par-bake the logs: Place the logs of biscotti in the oven and bake 20 to 25 minutes, rotating the sheets from front to back halfway through baking. Bake until the loaves are nicely golden and the tops feel mostly firm when gently pressed.  Transfer the baking sheets to a wire rack to cool for 10 minutes.  Reduce the oven temperature to 275 degrees.

Cut into cookies: Using a serrated knife in a long sawing motion, cut the loaf on a slight diagonal into 3/4-inch slices.  Wetting the serrated knife at times helps with slicing the biscotti.  Discard the parchment paper and place the biscotti, cut side down, back on the baking sheet.  Repeat with the other loaf.

Bake until lightly browned: Return the sliced biscotti to oven and bake 10 minutes, turn over and bake 10 minutes longer or until lightly toasted.  If you prefer a crispier, drier biscotti, leave in oven another 5 – 10 minutes or to desired crispness.

Cool and store: Transfer to wire racks and cool completely before serving.  Store in airtight containers at room temperature.

 

Enjoy every bite!

Thanks for stopping by!

Eileen~

 

 

One Comment Add yours

  1. mistimaan says:

    Loved your recipe 🙂

    Like

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