Home » Cello's Cucina » PUPkin Biscotti

PUPkin Biscotti

Made with healthy real pumpkin, these biscotti are yummy!

Evernote Camera Roll 20130715 215819

INGREDIENTS:

1 c. pure pumpkin (not pie filling)

1/4 c. honey

1/4 c. water

1/8 c. canola oil

1 egg, beaten

1 tsp vanilla

4 c. whole wheat flour (substitute buckwheat flour for grain-free option)

2 tsp ground cinnamon

**egg whites (SEE NOTE BELOW)

DIRECTIONS:

1.  Preheat oven to 350 degrees F

2.  In  a large bowl, stir the pumpkin, honey, water, oil, egg, and vanilla

3.  In a separate bowl, whisk together the flour and cinnamon

4.  Using a mixer, slowly combine the dry ingredients with the wet ingredients, a little at a time

5.  Knead the dough with your hand in the bowl until the dough forms a ball, and divide in to two equal parts

6.  On a cookie tray sprayed with non-stick cooking spray, form each ball of dough in to a slightly rounded rectangle, about one

      inch thick

7.  Place loaves about 2 inches apart, and back for 35 minutes

10.  Leave loaves on cookie tray, and place tray on a wire rack to let cool for 30 minutes. At the same time, LOWER the oven

        temperature to 300 degrees F

11.  Place the loaves on a cutting board, and slice into 1/2 inch slices

12.  Place the slices, cut side down, back onto the cookie sheet

13.  bake for 20 minutes.  Turn slices over, and bake for an additional 20 minutes, or until hard and crunchy

14.  Let the biscotti cool on a wire rack until cooled completely.

Yield: Depending on how thick you cut the slices, you should yield about a dozen biscotti from each loaf.

Note: (OPTIONAL): using a pastry brush, apply an egg white-wash to  loaves before baking the first time.  This step will not change the taste of the biscotti, but it will take away any trace of flour, and give the biscotti a slight “shine.”

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