I had to re-post this in honor of the return of fall.  Welcome October!  I can’t wait to get my hands on the pumpkins growing in our little garden.

Ingredients:

• 3 1/2 cups all-purpose flour
• 1  cups firmly packed brown sugar
• ½ white sugar
• 2 tsp baking powder
• 1/2 tsp salt
• 2 tsp pumpkin pie spice (see  below for substitution)
• 1/2 cup pumpkin puree
• 2 large eggs, lightly beaten
• 1 Tbsp vanilla extract
• 1 cup melted white chocolate, for drizzling or dipping (optional)

Directions

Preheat oven to 350*F.

Combine flour, brown sugar, baking powder, salt, and pumpkin pie spice in a large bowl; stir well. In another bowl, combine pumpkin, eggs, and vanilla, stirring well with a wire whisk. Slowly add pumpkin mixture to flour mixture, stirring until dry ingredients are moistened. (Mixture will be very crumbly; it will gradually become moist after stirring.)

Place dough on a lightly floured surface and divide into 2 portions. Lightly flour hands and shape each portion into a 2 x 10″ long log. (Or I just made one large 8″ x 16″ log.) Place logs 3″ apart on lightly greased cookie sheet. Bake for 25 minutes.  Cool logs for 10-15 mins. Reduce oven temperature to 300 F.

After cooling, move a loaf to a cutting board and cut diagonally into 1/2″ thick pieces. The interior of each biscotti should still be just a little moist, with the crust of the loaf hard.

Place the biscotti with a cut side facing up on a half sheet pan and bake for 8 minutes. Remove the pan and flip all the biscotti over so the other cut side is now facing up. Bake for another 8 minutes. Set all the pieces on a wire rack to cool making sure that none of the biscotti are touching each other.

Once the biscotti have fully cooled, drizzle with melted white chocolate.  Microwave chips for 1 minute on 70{6a79f8b483379a07c99b49f3ac110091f25498c816895d3835c84435c153d1be} power.  Drizzle looks best when a fork is dipped in the melted chocolate and then dripped over biscotti.

If you don’t have pumpkin pie spice, you can substitute in:

• 1 1/4 tsp cinnamon
• 1/2 tsp ginger
• 1/4 tsp cloves
• 1/4 tsp nutmeg

Copyright 2012   Andi Brown,  Once in a Lifetime Travel

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