Sunday, June 14, 2015

Chocolate Chip Pumpkin Biscotti




5 cups flour
1 tablespoon baking powder
'1-1/2 teaspoon salt
1 teaspoon cinnamon
1/2 teaspoon ground ginger
dash of ground cloves
1-1/3 cup sugar
1 cup butter
1 cup canned pumpkin
1/2 cup water
3/4 cup semi-sweet chocolate chips + additional for drizzle
1/2 cup chopped pecans


Preheat oven to 375 °
Line 2 cookie sheets with parchment paper.
Combine flour, baking powder, salt, cinnamon, ginger and cloves. Set aside.
In a separate bowl combine the sugar and butter and beat until light & fluffy.
Add pumpkin and water. mix well.
Add the dry ingredients and stir until well combined.
fold in chocolate chips and pecans.
Divide the dough into two equal portions. Shape into logs about 12" long and 4" wide.
Place on baking sheets and bake for 30-40 minutes.
Allow the logs to cool on a wire rack for at least 20 minutes.
Slice the logs into 1" diagonal slices and lay them with cut side down on cookie sheet.
Return to oven and bake for approximately 20 minutes or until and are brown and dry..
Allow to cool completely and drizzle with melted chocolate chips.

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