Recipe for pumpkin chocolate chip biscotti
Did your family dunk? We did. Oreos in milk, and for the older set, chocolate chip cookies in coffee. If you didn't grow up in a dunking family, you might not know that biscotti are twice-baked Italian cookies, so crispy that the best way to eat them is to dip them in coffee, or tea, or vin santo, a Tuscan dessert wine. The biscotti absorb the liquid, and just before they fall apart, you pop them in your mouth. Almost every recipe for pumpkin cookies or cupcakes or custard calls for half a cup of pumpkin pureé, so you're sure to have a little container of leftover in the refrigerator, just enough for these pumpkin chocolate chip biscotti, or you can substitute canned squash pureé. These cookies will stay crisp for a few days in an airtight container.
Pumpkin chocolate chip biscotti
Very slightly adapted from this recipe on Delicious Inspiration. Makes 24.
3-1/2 cups unbleached all-purpose flour
1 cup packed light brown sugar
2 tsp baking powder
1/2 tsp kosher salt
2 tsp ground cinnamon
1 tsp ground ginger
1/2 tsp nutmeg
1/4 tsp ground cloves
1/2 cup canned pumpkin
2 large eggs, beaten
1 tsp pure vanilla extract
2 Tbsp unsalted butter, melted
3/4 cup finely chopped semi-sweet chocolate or mini chocolate chips
Preheat the oven to 350°F. Line a rimmed baking sheet with a Silpat (silicone liner) or parchment paper, and set aside.
In the bowl of an electric mixer, combine the flour, brown sugar, baking powder, salt and spices until well mixed. In a small bowl, mix together the pumpkin, eggs, vanilla and melted butter. Add the pumpkin mixture to the dry ingredients and stir well, adding in the chocolate chips. The dough will be quite firm.
Divide the dough into 2 equal portions and form them into rectangular loaves about 3/4 of an inch in thickness. Mine ended up being about 12'' x 3'' each. Bake in the preheated oven until the loaves are cracked on top and set in the middle, 25-30 minutes.
Let the loaves cool at least one hour, until almost completely cool. Slice crosswise into thin slices, 1/4'' to 1/2'' thick. Lay the slices on the baking sheets (they can be quite close together, as they won't spread) and bake for another 15 minutes.
Let the biscotti cool completely before dunking, or store in an airtight container for 2-3 days.
Other recipes that use these pantry ingredients:
Pumpkin quinoa cookies, from Gluten-Free Goddess
Chocolate chip pecan pumpkin muffins, from Food Blogga
Toasted almond chocolate chip biscotti, from Farmgirl Fare
Nutella and chocolate chip biscotti, from My Food Blog
Orange chocolate chip biscotti, from Purple House Dirt