I was happily going about my week and weekend, still reeling from the first week back at school after over 2 weeks off. I looked at the date this afternoon and went “eeek”, its the 19th and I haven’t done my recipe for the Surprise Recipe Swap. I had it all picked out for a month. This month I was paired with Stephanie’s blog Attainable Cuisine. Stephanie is my kind of cook. I loved every single one of her recipes and could’ve cooked any one of them. She likes to cook from scratch like I do.
I decided to go with one of Stephanie’s sweet recipes. I had all of the ingredients. I didn’t have white chocolate as she used in her recipe but managed a little squiggle with the 6 or so squares of dark chocolate I did find in my supply. We don’t have canned pumpkin here in Australia (or we probably do at some specialist American supply store) but we do use pumpkin (or butternut squash as its called in the States) on a regular basis and you’ll be hard pressed not to find pumpkin in any Australian fridge.
I don’t know why I don’t cook biscotti more often. I love the crunchy texture. Its very easy to do, even if you do have to bake it twice. You can have sweet or savoury versions too and it goes so well with coffee.
Thanks so much Stephanie for your lovely recipe. I can’t wait to give those Mexican https://www.ugbodybuilding.com/members/10522-Paulsen_75 Quinoa patties a try plus everything else you have cooked. You’ll be a favourite of mine for sure!
Pumpkin Biscotti
- 3/4 cup mashed pumpkin
- 2 eggs
- 1 Tbs vanilla extract
- 1 cup brown
sugar - 3 cups flour
- 1 tsp cinnamon
- 1 tsp nutmeg
- 1 tsp
baking powder - 1/2 tsp baking soda
- 1/4 tsp salt
- 6 squares dark chocolate for garnish
Preheat oven to 175 deg C (350 deg F) and line your cookie sheet with parchment paper. This
batter does not spread much but you will need a second cookie sheet after
cutting the biscotti.Sift your dry ingredients together in a bowl; set
aside. Mix the pumpkin, eggs, brown sugar and vanilla until well
incorporated. Slowly add your dry ingredient mixture in little by little; mix on
low until all the flour is mixed in.
batter does not spread much but you will need a second cookie sheet after
cutting the biscotti.Sift your dry ingredients together in a bowl; set
aside. Mix the pumpkin, eggs, brown sugar and vanilla until well
incorporated. Slowly add your dry ingredient mixture in little by little; mix on
low until all the flour is mixed in.
Your batter will be very sticky and thick after you have added all the flour.
Divide the batter into 2 logs onto your cookie sheets. Bake for 25 minutes.
Remove and cool for 10 minutes. Then you will need to cut your biscotti. Turn
your temperature down to 150 deg C (300 deg F) before returning your biscotti back to the
oven.Bake for 10 minutes, pull out of oven and flip each piece. Return
to oven and bake another 10 minutes. Your biscotti may still feel a little soft
after the last 10 minutes but don’t worry it will dry out more while they are
cooling.
Divide the batter into 2 logs onto your cookie sheets. Bake for 25 minutes.
Remove and cool for 10 minutes. Then you will need to cut your biscotti. Turn
your temperature down to 150 deg C (300 deg F) before returning your biscotti back to the
oven.Bake for 10 minutes, pull out of oven and flip each piece. Return
to oven and bake another 10 minutes. Your biscotti may still feel a little soft
after the last 10 minutes but don’t worry it will dry out more while they are
cooling.
Thanks Stephanie for a look around your blog and your wonderful recipes. Thanks again to Jutta for organising the Surprise Recipe Swap each month. Contact Jutta from Hungry Little Girl if you’d like to join in.
