Penny and Mommy took on the challenge of making Pumpkin Pie Biscotti this evening for our first pumpkin recipe of the month. Chris is lucky enough to be having a guys’ night out with his brother, Sean. They are downtown watching the Cleveland Indians take on the Tampa Bay Rays in a wild card match which happens to be the talk of the town. We hope they are having a great time but I know that we already did. As per usual with me and baking, things could not go exactly as planned but the biscotti look and smell wonderful as they are crisping up the last little bit in the oven.
This may not surprise those of you who know me well but I was unable to follow the recipe to the letter, leading to issues during the baking process. This time, I used homemade pumpkin puree and substituted white sugar for brown. In the recipe that follows, the author states that this initial dough once combined will be very crumbly. Since I used homemade mashed pumpkin, I believe the extra water in the puree made our dough great for scooping cookies but difficult to hand form. It was very sticky and I needed to add quite a bit of extra flour to make it workable. When it all boils down to it, I just tried one and it was delicious. They are really crunchy since I left them in longer to dry out. Give me my nice cup of coffee and it is time to get my dip on 🙂 Enjoy – Sarah
Pumpkin Pie Biscotti (source: Southern Living 1996 adapted)
3-1/2 cups all-purpose flour
1-1/2 cups firmly packed brown sugar
2 teaspoons baking powder
1/2 teaspoon salt
3 teaspoons pumpkin pie spice
2/3 cup mashed canned pumpkin
2 large eggs, lightly beaten
1 tablespoon vanilla extract
2 tablespoons butter
1cup pecans , coarsely chopped
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.) Melt butter in a large skillet over medium heat; add pecans. Cook, stirring constantly, until nuts are slightly browned. Remove from heat and cool completely.