The Mad Cake Batter

sweet treats and savory deets

Pumpkin Pie Biscotti

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Christmas was a blur per usual, and to add to that blur my friends and I were busier than ever making Christmas cookies. I basically camped out at my friends kitchen for 6 days as we made batch after batch, cookie after cookie. We lovingly call her kitchen the sweat shop and our only demands is we get paid in food and drinks, many drinks. Coming up short was not an option. We had to deliver these cookies to many groups of people. Somehow we made it and at Christmas Eve Eve we were, needless to say, exhausted, and also unable to think about what else we needed to do to prep for the next few days.

ppbI am not complaining or asking for a pat on the back. I am merely, and probably regretting, showing just how crazy we are. With that being said, this year, this biscotti was the fan favorite. I have never made these before but I will certainly make them again. The recipe is off of MyBakingAddiction.

INGREDIENTS:

  • 3 ½ cup all-pupose flour
  • 1 ½ cup brown sugar
  • 2 tsp baking powder
  • ½ tsp salt
  • 2 tsp pumpkin pie spice
  • ½ cup pumpkin puree
  • 2 large eggs, lightly beaten
  • 1 TBS vanilla paste
  • 2 TBS butter
  • 1 ¼ cup coarsely chopped pecans

 

ppb1Preheat over to 350F. In a large bowl, combine the flour, sugar, powder, salt and spice. In a medium bowl, whisk the pumpkin puree, eggs, and vanilla. Slowly add the wet mixture to the dry. It will start off very dry but over time, the mixture will become moist.

In a skillet, over medium heat, melt the butter and add the nuts. Stir constantly until the nuts are browned. Remove and cool completely.

Knead the nuts into the dough. On a lightly floured surface, divide the dough into two portions. Shape each portion in a long log and on a lined a baking sheet with parchment paper, place logs approximately 3 inches apart. Bake for 24 minutes.

Reduce heat to 300F and allow logs to cool for about 15 minutes. With a serrated knife, cut ½ inch thick pieces and place them on their sides. Bake for 8 minutes. Flip the pieces to expose the other side and bake for another 7 minutes. Place cookies on a wire rack to cooling. The middle will look undercooked but it will harden as they cool.

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