I was at the store yesterday and Thomas English Muffins were on sale 2 for $5.00. I picked up a regular package and what I thought was a whole wheat package, but when I was putting the bags in the car I noticed they were Pumpkin English Muffins!
Now that I have something for breakfast, the Pumpkin English Muffins, I wanted a cookie for the week. Cue more pumpkin. Pumpkin Biscotti. I googled for recipes and this came up along with a recipe from King Arthur flour. This recipe took 15 minutes less time.
The house smells so damn good right now.
The recipe is from This Italian Kitchen blog. The recipe was simple to follow and it was close to the King Arthur recipe, but it used more cinnamon and it took less time to bake.
I only iced a few of the biscotti with the white chocolate. Not everyone is a fan of white chocolate. Next time I bake this recipe I will do the second bake for at least 20 minutes.
I think they could have used a bit more crunch.
Here is the recipe-
3/4 cup sugar
4 tablespoons unsalted butter, softened (half a stick)
1/2 cup pumpkin puree
1/4 cup sugar
4 tbsp butter
1/2 cup pumpkin puree
1 large egg
2 teaspoons cinnamon
1.5 teaspoons baking powder
1 teaspoon vanilla
1 teaspoon nutmeg
1/2 teaspoon ground ginger
1/2 teaspoon salt
2.25 cups all purpose flour
1/3 cup white chocolate chips
Preheat oven to 350 degrees.
Line a baking sheet with either parchment or a nonstick baking pad; set aside.
In a large bowl, use a handheld mixer to beat together the butter and sugar until light and fluffy, about 2 minutes.
Mix in the pumpkin, egg, cinnamon, baking powder, vanilla, nutmeg, ginger, and salt until well combined.
Add in the flour and mix until a dough forms.
Divide the dough in half and shape it into two 10" x 2½" logs.
Use your hands to press the logs into long rectangles and smooth evenly.
Place the logs onto prepared baking sheet.
Bake the biscotti dough for 25 minutes.
Remove the biscotti logs from the oven and let rest on baking sheet for 5 minutes.
Then, using a serrated knife, cut the logs either diagonally or crosswise into 1/2" to 3/4" slices.
Lay the biscotti flat on the prepared baking sheet.
Return biscotti to the oven and bake for 15-25 minutes more, until they start to turn golden brown on the edges.
(The longer you bake, the crunchier your biscotti will be). Remove from oven and let cool on wire rack.
Place the white chocolate in a small microwave safe bowl.
Microwave for 3-4 minutes on 50% power until the chocolate is melted; stopping to stir every 30 seconds.
Transfer the chocolate to a small piping bag (or ziplock bag) and drizzle over the cooled biscotti.
Let chocolate set before serving.