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December 3, 2007

pumpkin biscotti

Filed under: Uncategorized — by Rachel @ 2:24 pm
Tags: ,

My momma loves coffee, so I decided to try my hand at biscotti. I did a quick Google search to see if anything looked promising, and I found this recipe, easily veganized. The results were good. The pumpkin flavor is pretty subtle, but when I actually tried one with a cup of coffee, the drink seemed to bring out the spices a lot more.

The oven that I have to work with in my dorm is very temperamental and will burn things to death, so I lowered the oven temps (there are two for the two separate bakings of the cookies) by 25F, and generally baked the cookies for less time than called for. Unfortunately, the result was biscotti that was a bit chewy in the middle, even when I left it out overnight. So I will post here the original oven temperatures and baking times, hoping that those work better for anybody wanting the recipe.

2 1/2 c. unbleached flour
1 c. sugar
1 t. baking powder
1 t. cinnamon
1/2 t. nutmeg
1/2 t. cloves
dash of ginger
dash of salt
2 T. ground flaxseed + 6 T. warm water, combined and allowed to congeal
1/2 c. pumpkin puree
1 t. vanilla

Preheat oven to 350F. Grease a cookie sheet.
Sift together all the ingredients from flour to salt (flour, salt, bp, spices, salt) and stir to combine.
Use a fork to whisk together the remaining flax slurry, pumpkin, and vanilla. This mixture will be quite thick. Add it to the dry mix and fork it all together a little bit to roughly incorporate things (don’t work, all the flour won’t mix in; you’ll need your hands for that).
Lightly flour your hands and a work surface (not too much, you don’t want to add a lot more flour to the batter), and turn your rough dough mixture onto your work surface. Lightly knead it until all is incorporated and looks pretty homogeneous. Note: it’s impossible to keep this stuff from sticking to your hands, so don’t resist it. Just scrape extra dough off your fingers after you’re done kneading and add it to the rest of the batter.
Place the big dough blob onto your greased cookie sheet. Form it into a large oval-shaped slab, about 15-20 inches long, 6-7 inches wide, and about 1/2 inch thick. If you want it to be smooth on top, you could flour a rolling pin and roll it over the top of the biscotti. Mine turned out pretty rustic and bumpy, which I don’t consider to be a bad thing.
Bake for 22-30 minutes, or until the center is firm to the touch. Remove from oven and let cool for about 15 minutes.
Lower the oven temp to 300F. With a serrated knife, cut the biscotti into slices one inch wide, and place cut-side up on the baking sheet. Bake for 10 minutes. Take them out and turn them, with the other cut side up this time. Bake for 5-10 more minutes. Let cool.
For maximum crispiness, place them in a dry place, uncovered, overnight.

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1 Comment »

  1. The pumpkin biscotti was great. I shared it with my co-workers, who were highly appreciative. Thanks for the lovely Monday surprise! Love, Mom

    Comment by Robin — December 4, 2007 @ 6:23 pm |Reply


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