We hope you enjoy this recipe from our Hot Chocolate Bar Party and We will be posting more about our party in the next a few days.
Pumpkin Biscotti
Pre-heat oven 350*F.
*1 1/2 cups packed Light Brown Sugar
*2 Eggs, room temperature
*3/4 cup Canned Pumpkin
*1 tablespoon Vanilla Extract
*3 3/4 cups All-purpose Flour
*1 teaspoon Pumpkin Pie Spice
*1/4 teaspoon ground Nutmeg
*1/4 teaspoon Allspice
*1/2 teaspoon ground Ginger
*1/4 teaspoon ground Cloves
*1 teaspoon ground Cinnamon
*1 teaspoon Sea Salt
*1 teaspoon Baking Soda
*1 teaspoon Baking Powder
**White Almond Bark, melted for dipping pumpkin biscotti slices
In a stand mixer on medium speed. Cream together the sugar, eggs, pumpkin and vanilla.
Whisk together in a bowl the all dry ingredients. Slowly add the dry ingredients to the creamed mixture until it forms dough ball. Remove dough from mixing bowl and form the dough into 2 log shapes (place each log on a Silpat covered 1/2 baking sheet) making each log 12 inches long and roll with rolling pin to flatten the top making the top 3 inches wide and the sides 1 inch tall. Bake in oven for 25-30 minutes.
Remove biscotti loaves from the oven, turning oven temperature down to 300*F. and allow Biscotti loaves to cool about 15 minutes. Slice biscotti loaves into 1 inch pieces and place biscotti pieces on Silpat covered 1/2 baking sheet and return to the oven to harden biscotti slices for 20 more minutes. Remove again from the oven and allow to cool, dip or spread on melted almond bark (or chocolate of your choice) onto one side of each of the biscotti slices. Allow the chocolate to dry. Store in a airtight container for up to 4 days. We used the dipped pumpkin biscotti’s for dipping in hot chocolate at our Hot Chocolate Bar Party.
Recipe adapted from Shugary Sweets
Enjoy!
Jessica and Lindy
