Saturday, October 17, 2009

Recipe: Pumpkin Caramel Biscotti

Here is yet another pumpkin recipe.
I love pumpkin in all forms, carved and lit with candles or baked in cookies or in pasta. Ashley likes pumpkin all right, but she asked me "Pumpkin again?"....
The answer is YES!

This is a standard biscotti recipe. No fat (no oil or butter). But, it has a delicious little drizzle of caramel. Ohhh, CAR-A-MEL.....

2 3/4 cups flour
3/4 cup sugar
1/2 cup brown sugar
1 tsp baking powder
1 tsp cinnamon
1/2 tsp each nutmeg, ground ginger, ground cloves
1 tsp salt
2 eggs
1/2 cup pumpkin puree
2 tsp vanilla
6 caramel cubes
2 tsp water

Preheat oven to 350.
Mix flour, sugars, salt, baking powder and spices together in a bowl.
In a mixing glass, stir eggs, pumpkin and vanilla.
Combine egg mixture and flour mixture.
Mixture will be stiff, but don't give up.
(Add additional 1/4 cup flour, if needed.)
Divide dough in half.
Take one half and form it into a log about 8-10 inches long.
Place on a parchment lined paper.
Repeat with remaining dough.
Bake for 28 minutes.
Remove tray from oven and let cool for 15 minutes.
Remove one loaf from pan and slice into 3/4" slices. Return slices to parchment lined sheet.
Repeat with remaining loaf.
Bake for 8 minutes.
Turn cookie pieces over and bake for an additional 8 minutes.
Remove from oven.
Melt caramels and water. Stir until runny. Drizzle over pieces of biscotti.
Let caramel set (if you can) and enjoy....



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