While Halloween isn't my jam, fall certainly is my favorite time of year. Every season has it's unique flavor and memories. There are so many thing to love. One of my favorites is the crispness of the autumn air. The subtle burn in your throat and lungs from the chill after running. It's exciting and awakening. Ah fall.
As much as people tend to lose their damn minds over all things pumpkin - I will have to join the fray. It's not so much pumpkin but the spices that get me jazzed up (sweet potato is way more flavorful). Cinnamon, ginger, and nutmeg? Oh heavens yes. It's one of the reasons I'm a sucker for all things chai and apple cider based.
These biscottis were inspired by my beautiful homies of, "The Married Ladies Brunch." One of them asked for a recipe pumpkin biscottis, while one has claimed Halloween as her favorite holiday. These cookies are yummy! Especially with the smear of white chocolate. It's not necessary but coffee always tastes better with a kiss of something sweet.
In the process, I messed up a batch of biscotti but I will say... it inspired a whole series of Boo decorated desserts that I will be toying with in the kitchen!
Pumpkin Biscotti
Recipe slightly modified from King Arthur Flour
4 tablespoons (57g) softened unsalted butter
2/3 cup (131g) granulated sugar
3 teaspoons pumpkin pie spice, or 1 1/2 teaspoon2 ground cinnamon plus 1/2 teaspoon each ground nutmeg and ground ginger
1 1/2 teaspoons ground cinnamon
1 1/2 teaspoons baking powder
1/2 teaspoon salt
1 large egg
1/2 cup (113g) pumpkin purée
2 cups (241g) unbleached All-Purpose Flour
turbinado sugar or course sugar for dusting, optional
white chocolate for coating, optional
Preheat the oven to 350°F. Line with parchment one large baking sheet.
In a medium-sized bowl, beat the softened butter, sugar, spices, baking powder, and salt until the mixture is smooth and creamy.
Beat in the egg and pumpkin purée. At low speed of your mixer, add the flour, stirring until smooth; the dough will be sticky.
Scoop the dough onto the prepared baking sheet. Divide it in half, and shape it into two 10" x 2 1/2" logs. Pat the logs into long rectangles, and smooth their tops and sides; a wet spatula or wet bowl scraper works well here.
Sprinkle with turbinado sugar if desired, pressing it in gently.
Bake the dough for 25 minutes. Remove it from the oven.
Reduce the oven temperature to 325°F.
Wait 5 minutes, then use a sharp chef's knife or serrated knife to cut the log crosswise into 1/2" to 3/4" slices. Or cut the biscotti on the diagonal, for fewer, longer biscotti. As you're slicing, be sure to cut straight up and down, perpendicular to the pan; if you cut unevenly, biscotti may be thicker at the top than the bottom, and they'll topple over during their second bake.
Flip biscotti onto their tops (not on their side) on the prepared baking sheet. Return the biscotti to the oven, and bake them for 40 to 45 minutes, until they're starting to turn golden brown around the edges. They'll still feel quite soft in the middle. Turn off the oven, crack the door open a couple of inches, and let the biscotti cool right in the oven.
Remove the biscotti from the oven when they're completely cool. Melt white chocolate and decorate as you prefer.
In a medium-sized bowl, beat the softened butter, sugar, spices, baking powder, and salt until the mixture is smooth and creamy.
Beat in the egg and pumpkin purée. At low speed of your mixer, add the flour, stirring until smooth; the dough will be sticky.
Scoop the dough onto the prepared baking sheet. Divide it in half, and shape it into two 10" x 2 1/2" logs. Pat the logs into long rectangles, and smooth their tops and sides; a wet spatula or wet bowl scraper works well here.
Sprinkle with turbinado sugar if desired, pressing it in gently.
Bake the dough for 25 minutes. Remove it from the oven.
Reduce the oven temperature to 325°F.
Wait 5 minutes, then use a sharp chef's knife or serrated knife to cut the log crosswise into 1/2" to 3/4" slices. Or cut the biscotti on the diagonal, for fewer, longer biscotti. As you're slicing, be sure to cut straight up and down, perpendicular to the pan; if you cut unevenly, biscotti may be thicker at the top than the bottom, and they'll topple over during their second bake.
Flip biscotti onto their tops (not on their side) on the prepared baking sheet. Return the biscotti to the oven, and bake them for 40 to 45 minutes, until they're starting to turn golden brown around the edges. They'll still feel quite soft in the middle. Turn off the oven, crack the door open a couple of inches, and let the biscotti cool right in the oven.
Remove the biscotti from the oven when they're completely cool. Melt white chocolate and decorate as you prefer.
Store airtight at room temperature for several days; freeze, well-wrapped, for longer storage.
