Description
Sweet, spicy, and chocolaty, this cookie-like soft biscotti has everything you want in a delicious accompaniment to your fall morning coffee.
Ingredients
- 6 Tablespoons Unsalted Butter
- ⅔ cups Granulated Sugar Plus 1-2 Tablespoons For Sprinkling
- 1 teaspoon Vanilla Extract
- 1 Egg
- ⅓ cups Pumpkin Puree
- 1-½ cup All-purpose Flour
- ½ teaspoons Salt
- ½ teaspoons Ground Cinnamon
- ¼ teaspoons Ground Cloves
- ¼ teaspoons Ground Ginger
- ⅛ teaspoons Ground Nutmeg
- ½ cups Chocolate Chips Or Walnuts
- 1 Egg White
- 2 teaspoons Water
Preparation
Preheat oven to 375ºF and lightly grease or line a baking sheet with parchment paper.
Cream butter and 2/3 cup sugar together. Mix in vanilla and egg. Add pumpkin puree and mix well.
In a separate bowl, mix together flour, salt, and spices. Gently stir into pumpkin mixture. Mix in chocolate chips or walnuts.
Form each half into a long, slim loaf about 3 inches wide. Chill 15 minutes.
Brush each loaf with egg white mixed with water. Sprinkle with remaining sugar.
Bake 30 minutes or until loaves are golden brown. Remove from oven and cool slightly. Reduce oven temperature to 300ºF.
Cut loaves straight or diagonally into 1/2-inch slices. Replace slices in oven for 15 minutes or until they are lightly toasted and dry.
