Pumpkin Biscotti Drizzled with White Chocolate

Pumpkin Biscotti Drizzled with White Chocolate

Greetings fall, you bring crisp mornings and promise of rain. Pillows of leaves mark our morning steps into the woods and while we have many evergreens, the alders have but all lost their leaves. The local fisherman dot the rocks along the river as the water flows out into the sea. Each hoping to catch the big one as they run to the place of their natal beginnings.

Meadow up Yachats river

Fall is here……Today I celebrate the season with these crunchy little cookies that are flavored with cinnamon and pumpkin pie spice. The actually cookie is tasty, perfect for dunking. The white chocolate drizzle adds the perfect amount of sweetness.

This recipe has been adapted from the King Arthur Flour website.

yield: 30 to 40Author: cheriprint recipe

Pumpkin Biscotti Drizzled with White Chocolate

prep time: 25 MINScook time: 1 hour and 05 MINStotal time: 1 hours and 30 mins

Enjoy these crunchy pumpkin flavored biscotti that have been drizzled with white chocolate. Perfect with a hot cup of coffee or an ice cold glass of milk.

INGREDIENTS:

4 tablespoons unsalted softened butter

• 2/3 cup granulated sugar
• 1 1/4 teaspoons pumpkin pie spice
• 3/4 teaspoon ground cinnamon
• 1 1/2 teaspoons baking powder
• 1/2 teaspoon salt
• 1 large egg
• 1/2 cup pumpkin purée
• 2 cups flour
• 3.5 ounce white chocolate bar

INSTRUCTIONS:

1. Preheat the oven to 350°F. Lightly grease (or line with silpat or parchment) one large baking sheet.
2. In a medium-sized bowl, mix the butter, sugar, spices, baking powder, and salt until the mixture comes together and is smooth and creamy.
3. In a separate bowl combine the egg and pumpkin purée, add to sugar and butter mixture. Combine and mix on low speed using a hand mixer. Add flour and mix until just smooth. (dough will be sticky).
4. Flour your hands, halve dough and form 2 (10-by 2-inch) loaves.
5. Bake for 25 to 30 minutes. Remove from the oven, let cool 5 to 10 minutes. Reduce the oven temperature to 325°F.
6. Cut biscotti on the diagonal, for fewer, longer biscotti. As you're slicing, be sure to cut straight up and down. (if you cut unevenly, biscotti will not bake evenly).
7. Set the biscotti on edge on the prepared baking sheet and bake them for 40 to 45 minutes, until they're starting to turn golden brown around the edges. (the middle might still be a little soft). Turn off the oven, crack the door open a couple of inches, and let the biscotti set until cool.
8. Break up chocolate into pieces and then place in the top of double boiler over simmering water, stir until smooth. Remove from over water. Using a whisk, drizzle chocolate over biscotti. Let stand until chocolate sets, about 20 to 30 minutes.