Pumpkin Gingerbread Biscotti

Pumpkin biscotti

Oh, hello! Sorry I've been neglecting my little ol' blog lately. I wish I could say I've been busy doing something fun, but really, I've just been trying to get a handle on my new schedule. Balancing work, coaching, and life has been a little tricky, but swimming is ending very soon, so I'll have some time to get back in the kitchen and get back on a somewhat regular posting schedule. To get myself started, I made biscotti the other night. It's been on my list of things to try for a long time now, and I just happened to have exactly enough pumpkin puree in my fridge leftover from another recipe just waiting to be used; It was as if the stars had aligned! The hands-on time for these cookies is minimal, but they do bake for quite a while, so be sure you have at least an hour and a half to devote to them before you start the recipe. My only complaint is that I should have left my cookies in the oven a bit longer than I did. They ended up being slightly chewy rather than crunchy like biscotti should be. However, they tasted wonderful dipped in tea {just as I'm sure they would taste great with coffee}. 

1 Egg
1/2 cup Sugar
1/2 teaspoon Baking Powder
1/4 cup Pumpkin Puree
1/2 teaspoon Cinnamon
1/4 teaspoon Nutmeg
1/8 teaspoon Freshly Grated Ginger (I used dried ginger)
1/8 teaspoon Ground Cloves
1/8 teaspoon Salt
1/2 teaspoon Vanilla
1 1/4 cups Flour
4 ounces Chocolate (I used chocolate chips)
3 tablespoons Chopped Pecans 

Whisk together the egg, sugar, and baking powder on medium-high speed with a hand mixer until the mixture falls into ribbons when you lift out the whisk. Add the pumpkin puree, cinnamon, nutmeg, ginger, cloves, salt, and vanilla and whisk until blended. Carefully fold in the flour. On a greased baking sheet, shape the dough into a flat log about 3" wide by about 8" long. Bake at 350 degrees for about 40 minutes, or until a toothpick inserted comes out clean. Remove from the oven and lower the temperature to 300 degrees. Let the dough cool down for 15 minutes before cutting it into 1/2 inch slices. Put the slices on the baking sheet and bake for another 30 minutes, flipping the cookies over half way through. Allow the cookies to cool completely. Melt the chocolate (in the microwave or over a double boiler). Dip half of each biscotti into the chocolate and sprinkle the pecans on top. Lay the cookies on wax paper until the chocolate hardens. Makes about 10-12 biscotti. 

SOURCE: Lovin' From the Oven