Pumpkin Biscotti

img_3520Autumn for me is full of all things apple and pumpkin, so of course when I made my annual trip to the orchard/farm I got an enormous pumpkin to roast. But now I have so much pumpkin puree (that can’t be safely canned….something I wish I had researched before cooking it) that I probably have 6 months worth in the freezer. And so here is pumpkin recipe #1, courtesy of the Southern food blog Desert for Two (and with only a few minor tweaks)….

  • 1 large egg
  • ½ cup sugar
  • ½ teaspoon baking powder
  • ¼ cup pumpkin puree
  • ½ teaspoon cinnamon
  • ¼ teaspoon freshly grated nutmeg
  • pinch of ginger
  • pinch of cloves
  • ⅛ teaspoon salt
  • ½ teaspoon vanilla
  • 1¼ cups flour

Preheat the oven to 350 degrees and line a baking sheet with parchment paper. I use a silicone mat (Silpat brand because A: it’s resuable and nothing sticks and B: it’s made in France), which works great.

Whisk together the egg, sugar and baking powder. Beat vigorously until the mixture turns pale yellow and falls back in ribbons on itself when you lift out the whisk. Next, add the pumpkin puree, cinnamon, nutmeg, ginger, cloves, salt and vanilla. Continue whisking, to aerate the mixture. Finally, fold the flour in with a spatula.
Shape the dough into a flat log about 3″ wide by 8″ long using wet fingertips. Bake for 40 minutes, or until a toothpick inserted comes out clean. Remove from the oven, turn down to 300 degrees and let rest for 15 minutes. Slice into ½” slices, place them back on the baking sheet and bake another 30 minutes, flipping them half-way through.
Let cool completely on a wire rack then place in ziplock bags or some kind of airtight container. They will last this way for about a week.

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