Thursday, November 13, 2014

Pumpkin Biscotti with Maple Glaze


I've made pumpkin pies, muffins, parfait, bread, icebox cake and cookies, so while pondering other pumpkin possibilities, I decided pumpkin biscotti were worth an attempt. I topped them with a maple glaze for an added dose of fall and loved the results. I'm already thinking about these, a cup of autumn spice coffee, cozy socks and the Macy's parade on Thanksgiving morning.

Pumpkin Biscotti with Maple Glaze
Recipe adapted from Simply Recipes

2 1/2 cups of flour
1 cup of sugar
1 teaspoon of baking powder
1 teaspoon of cinnamon
1/2 teaspoon of grated nutmeg
1/4 teaspoon of ground cloves
Pinch of salt
2 eggs
1/2 cup of pumpkin purée
1 teaspoon of vanilla extract

Preheat oven to 350°F. Sift together the flour, salt, baking powder and spices into a large bowl with sugar. In another bowl, whisk together the eggs, pumpkin purée and vanilla extract. Pour the pumpkin mixture into the flour mixture. Give it a stir to generally incorporate the ingredients. The dough will be crumbly.

Flour your hands and a clean kitchen surface and lightly knead the dough. Line a baking sheet with parchment paper. Form the dough into a large log, roughly about 15-20 inches by 6-7 inches. The loaf should be relatively flat, only about 1/2 inch high. Bake for 40 minutes at 350°F, rotating pan once halfway through baking, until the center is firm to the touch.

Let biscotti cool for 15 minutes and then using a serrated knife cut into 1-inch wide pieces. Turn the oven to 300°F and bake for an additional 40 minutes, flipping biscotti over halfway through baking. Cool completely. Makes about 15 biscotti.

Maple Glaze
1/2 cup confectioner's' sugar
1 tablespoon maple syrup
1 tablespoon milk

Whisk sugar, syrup and milk together until you reach a pourable consistency. Drizzle over biscotti and let set before serving.

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