Biscotti alla Zucca Pumpkin Biscotti

Biscotti alla Zucca 

Pumpkin Biscotti 

With Autumn just around the corner lets get ready to perfume our homes with the sweet smell of cinnamon and pumpkin flavors 

Many pumpkins forms we see around here are just a few all can be used in cooking or if you want to do an easier way buy an organic pumpkin in a can  ! 

  

Your normal pumpkin 

This is the one usually grown in Italy 

There really are many many more 



Lets get  started on this wonderful Biscotto Recipe 
Follow this easy recipe

Ingredients: 

2 eggs 

3/4 cup of fresh or canned pumpkin 

1 tbsp. of vanilla extract 

1/4 tsp. ground nutmeg 

1/4 tsp. ground cloves 

1/4 tsp. allspice 

1/2 tsp. ground ginger of fresh grated ginger 

1 tsp. cinnamon 

1 tsp. salt 

3 3/4 cups of flour 

1 1/2 cups of brown sugar 

1 tsp. baking soda 

1 1/4 tsp. baking powder 

1/4 cup of pecans or walnuts chopped 

Topping 

11 oz. white chocolate morsels 

1.2 tsp. pumpkin pie spice

1. In a bowl get your flour, baking soda, baking powder ready 

( I like to sieve my b.s. and b.p. into the flour so i know its evenly distributed )

2. In a mixer or if using a hand held mixer combine eggs and sugar beat till creamy add the pumpkin, vanilla, beat again till combined.

Next add in your spices , beat a little now remove from mixer or bowl by hand or mixer add in slowly 

flour and Baking powder, Baking soda blend you mixed , add this with a spoon till you get a smooth texture. Mix in your chopped nuts if using them. the dough should be soft but formable. 

3.Divide the dough into 2 logs proceed making logs, depending on your pan you lined with parchment paper, make them 2-3 inch wide and 8 inch long and about 1/2 thick (for a smaller biscotto) 

For a larger size biscotto I like to make them 4 - 4 1/2 inch.wide and 6 inch long by 1/2 thick log this gives me a larger diagonally cut biscotto.

Use a little water on your hands to help form the log pat down to size. 

 (your biscotto will rise almost double to 1 inch or so) helping the biscotto cook threw this way.

4. Bake the at 350 degree for 25 - 35 min. using a toothpick method to see if center of biscotto comes out clean, do this in the center of the biscotto. 

Take them out let cool about 15 min., then with a serrated knife, slice into 1/2 inch to 1 inch slices.place on a cooling rack to cool.

If you like a more dried biscotto for your coffee or tea lower your oven to 300 degrees, place them back onto a cookie sheet facing down, cooking about 10min. turn them and do it again on the other side. This will be a more crunchy, drizzle your white chocolate or just the bottom of the cookies. 

Now if you want them biscotto soft this is good just add the white chocolate if you like 

store them in an airtight container if they last that long around my house they don't ! 

REMEMBER THESE WILL HARDEN AS THEY COOL 

Decorate them on the same sheet or grid with white chocolate let them dry about an hour or so to let the chocolate set !

For the white chocolate, in a double broiler or a microwave (follow the instructions on the bag) add your pumpkin pie spice to the chocolate. You can use a normal zip lock bag cut a small corner so to help you zig zig it on, or right from the bowl dip the bottom part of the biscotto and place it on parchment paper to dry. 

Mangia Mangia ! 

Tips and tricks 

you will think that these wont rise but as they heat up they will  

do not worry if they crack a little its normal 

if you have a convection oven it gives a better rise try it both ways 

remember cooking is a science and must be experimented with each recipe, different ovens, different flours etc....  

But for any help write o me i will be more than happy to help.