Thursday, November 13, 2014

Pumpkin Spice Biscotti

For your holiday dunking pleasure, here's my recipe (adapted from Williams-Sonoma Essentials of Baking)

Preheat oven to 350*

In medium bowl, mix:
2 cups flour
1.5 tsp baking soda
1/2 tsp salt
2 tsp pumpkin pie spice

In mixing bowl, beat on medium speed for 3 minutes:
2 eggs
3/4 cup sugar
Beat in on low speed until blended:
1/2 cup melted (and cooled) unsalted butter
1 tsp vanilla extract
1 tsp almond extract
Add dry ingredients and beat until combined. Dough is soft and very sticky.

Divide dough in half. On a sprayed baking sheet / parchment sheet covered baking sheet, shape each half into a 10"x3" log, 3" apart. Bake for 23 minutes.

Remove from oven and let cool on baking sheet for 10 minutes. Reduce temperature to 300*.
On a cutting board, use a serrated knife and cut logs crosswise into 3/4" slices. Place them cut side down on baking sheet, 1/2" apart, and bake for another 17 minutes.
Remove from oven, cool on baking sheet for 5 minutes, then cool completely on wire racks.

Store in airtight container for up to 2 weeks.


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