More stuff with pumpkin! This time its somewhat more main stream pumpkin recipe – but delicious nonetheless. I didn’t use the regular fall/pumpkin pie spices in this recipe and instead I added some almond meal (ground almond) and vanilla extract. But if you like the pumpkin pie spices, then by all means use them instead of vanilla.
Its important to use brown sugar in the recipe as the flavors work really well with the molasses that comes from it. You could experiment with some maple syrup instead but that might tamper with final texture of the biscotti.
Use white chocolate or dark chocolate to drizzle on the biscotti or skip it completely. I think the dark chocolate really enhances the the flavor and also makes the cookie look more Halloween-ish!
On a side note – I’ve been busy on a very exciting new project. You will see it soon on the blog…it revolves around street food and its making me interact with a lot of local people and its a pretty unique experience – not all good though, because a girl with a camera on the streets of India is a lot of entertainment for others. But its still a lot of fun!
Serving about 24 cookies
Cooking time 20 minutes plus baking time
2 cups all purpose flour
3/4 cup brown sugar
3/4 cup pumpkin puree
1/4 cup butter
3/4 cup almond meal (ground almond)
1 tsp baking powder
1 tsp vanilla extract
1 cup dark chocolate, for drizzling
- In a bowl mix together flour and baking powder, keep aside.
- In a large bowl cream butter and sugar till the mixture turns pale. Add the egg and mix well.
- Add pumpkin puree & vanilla and stir till its mixed well into the butter, sugar and egg mixture.
- Mix in the almond meal.
- Add the flour mixture to the egg mixture and mix with a spatula till it comes together as a sticky dough.
- Turn the dough out on a floured surface and using your hands form it into a ball.
- Divide the ball into two equal parts and transfer onto a baking sheet lined with baking paper.
- Keep them at-least 4 inch apart. Shape each dough into a 6 inch log shape, flatten the top with your hand.
- Bake the logs for 20 to 25 minutes, check if its cooked completely by inserting a toothpick in the center (it should come out clean).
- The logs will crack slightly on its surface – its okay. Let the logs cool completely on a rack.
- Cut each loaf into 1/2 inch slice and bake again (on the same baking sheet) for 10 minutes turning the the baking sheet midway.
- Cool the biscotti completely before adding the chocolate.
- Melt chocolate in the microwave – you want it in a runny consistency.
- Drizzle some chocolate using a spoon over the cooled biscotti. Add as much or as less as you want. Let the chocolate set on the biscotti before serving.